How much do so-called “health foods” contribute to nutrient intake? Analysis of dietary record data of the Japanese population

A research group led by Professor Keiko Asakura and Assistant Professor Minami Sugimoto of the Faculty of Medicine at Toho University analyzed dietary intake data of the Japanese population collected in 2012. They assessed the contribution of so-called “health foods” (fortified foods and dietary supplements) to nutrient intake. This study is expected to be useful for formulating health policies aimed at improving nutrient intake in Japan.

The results of this study were published in the journal BMC Nutrition on September 27, 2024. The key points are as follows:

• Users of fortified foods and/or dietary supplements had a higher intake of vitamins and minerals from base diets(i.e., diets excluding fortified foods and dietary supplements) than non-users, and a higher proportion met the adequate intake levels set by dietary reference standards.
• Fortified foods and/or dietary supplements contributed to the adequate intake of certain nutrients by their users.
• However, 2% of the users of fortified foods and/or dietary supplements had a risk of excessive vitamin B6 intake.