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Table 2 Associations between the components of the 12-component modified Japanese Diet Index (mJDI12) and the log nutrient density score (n = 2221)

From: A cross-sectional study of the associations between the traditional Japanese diet and nutrient intakes: the NILS-LSA project

 β bSE cP-valueStandardized β d
Food components of the mJDI12 (Dummy variable) a
Rice−0.070.010< 0.001−0.1
Fish and shellfish0.040.009< 0.0010.1
Green and yellow vegetables0.180.009< 0.0010.3
Seaweeds0.050.009< 0.0010.1
Green tea0.070.009< 0.0010.1
Beef and pork0.050.009< 0.0010.1
Soybeans and soybean foods0.080.009< 0.0010.2
Fruit0.110.009< 0.0010.2
Mushrooms0.040.009< 0.0010.1
Energy (kcal)−0.000050.00001< 0.001 
  1. aDummy variable: 0 points (reference) vs. 1 point. 0 points: daily intake <sex-specific median for rice, miso, fish and shellfish, green and yellow vegetables, seaweed, pickles, green tea, soybeans and soybean foods, fruit, and mushrooms, and daily intake ≥sex-specific median for beef and pork, and coffee; 1 point: otherwise
  2. bNon-standardized regression coefficient (i.e. the expected change in the log nutrient density score when the JDI score for one food component increases from 0 to 1 while the others remain fixed)
  3. cStandard error of the non-standardized regression coefficient β (i.e. an indication of how much the point estimated β is likely to vary from the corresponding population parameter)
  4. dStandardized regression coefficient (referring to per standard deviation increase in the predictor variable and implying the relative importance of the relationship of food components with the log nutrient density score; i.e. the weight). Only standardized β values for food components with P < 0.05 are listed