The proverb “You are what you eat” highlights diet’s impact. Our food choices largely influence overall health. A balanced diet builds a foundation for healthy living. It also plays a key role in disease prevention.
Nonetheless, a “one-size-fits-all” approach may not work. Biological, cultural, and socioeconomic factors differ greatly. Gender and age also significantly shape dietary preferences. Many studies explore dietary diversity. Yet, little is known about how dietary patterns vary by age and gender.
BRIDGING THE KNOWLEDGE GAP IN DIETARY PATTERNS
Professor Katsumi Iizuka from Fujita Health University, Japan, led a team. They sought to analyze dietary patterns. Their focus was on young and middle-aged Japanese individuals. Professor Iizuka explains the importance:
“Being aware of gender- and age-specific differences can lead to individualized nutritional improvement.” Their findings were published on July 2, 2025. This research appeared in Nutrients journal, Volume 17, Issue 13.
ANALYZING DIETARY HABITS
The researchers analyzed anonymized responses. These came from a dietary survey. Data was obtained during health checkups. The study included 2,743 Fujita Health University employees. Respondents were stratified into four age groups: 20–29, 30–39, 40–49, and 50–59 years.
The Food Intake Frequency Questionnaire assessed weekly consumption. It covered 10 different food items. These included meat, fish, eggs, and dairy products. Soy, green vegetables, seaweed, fruits, potatoes, and oil were also listed. It also tracked consumption of sugar-sweetened coffee/tea, soft sweets, colas, other soft drinks, and alcohol.
Previous studies used diversity indices. But, these scores did not reflect patterns well. This study applied unexplored statistical techniques. These are commonly used in ecology. They examined microbial diversity. Researchers assessed ‘alpha diversity’ (within-group) and ‘beta diversity’ (across-group). They also performed multivariate analysis for age and gender variations.
KEY FINDINGS: AGE AND GENDER DIFFERENCES IN DIET
The analysis revealed distinct dietary patterns. Age and sex significantly influenced these choices.
Individual Food Items and Gender Patterns
Individual food item intake did not vary much by gender. However, women consumed fruits more frequently than men. When grouped by age and sex, patterns differed significantly. Intake of meat, fish, eggs, fruits, seaweed, dairy products, vegetables, and potatoes influenced these. Women generally displayed more diverse dietary patterns than men. Younger men showed the least likelihood. Older women were most likely. They followed a meat- or egg-centered diet. This included fruits and dairy products.
Shifting Preferences Across Age Groups
Conversely, older men preferred a traditional Japanese diet. This focused on fish and fats. Younger women leaned towards plant-based foods. Their diet included fruits, vegetables, and potatoes. Notably, differences between male and female dietary patterns lessened with age. This suggests a shift in dietary preferences over time.
GENERATIONAL GAPS AND FUTURE IMPLICATIONS
Dietary diversity and beneficial food intake increased with age. This trend applied to both men and women. Researchers suggest generational gaps as a reason. Middle-aged individuals often live with families. Younger adults tend to live alone. This can affect their food intake and choices.
PROMOTING HEALTHY EATING FOR ALL AGES
Healthy food choices at a young age greatly impact future health. Therefore, incorporating micronutrient-rich foods is crucial. Fruits, seaweed, and dairy products should be available. Providing them in staff cafeterias and workplaces can boost younger adults’ intake.
These findings offer novel insights into age and gender differences in diet. Results can further explore how diet impacts gut health and microbiota. They can also inform research on diseases like obesity, diabetes, heart disease, and cancer.
Understanding dietary variations helps nutritionists. They can provide tailored guidance for individual deficiencies. Professor Iizuka concludes: “Eating fiber-rich foods and fermented products from a young age can reduce disease risk.” Visualizing these dietary differences improves public understanding of balance and diversity.
