Fancl Health Big Data Survey Part 5: Analyzing the Relationship Between 'Breakfast' and 'Nutritional Status/Health Concerns' Among 30,000 People

FANCL Corporation has analyzed the relationship between "breakfast" and "nutritional status/health concerns" among people who eat breakfast (26,489 individuals) out of a total of 33,246 men and women aged 20 to 69 at the time of their initial purchase of the custom-made supplement "Personal One." This analysis was based on urine test results and dietary/lifestyle habit questionnaires accumulated through the sale of the product.

The results showed that people whose breakfast consists of "nakashoku" (a term referring to ready-made foods such as store-bought bento, instant foods, and deli items, including bread) have lower sufficiency levels of zinc and calcium compared to those who do not consume nakashoku, showing a trend similar to those who skip breakfast entirely. Furthermore, it was confirmed that a significantly higher percentage of people who eat nakashoku for breakfast reported feeling fatigue and stress.

[Survey Result Topics] 1. People who eat "nakashoku" for breakfast have lower vitamin and mineral sufficiency. Compared to those who do not eat nakashoku, there was a trend of lower vitamin and mineral sufficiency. In particular, levels of "zinc" and "calcium" were on par with those who skip breakfast.

2. People who eat "nakashoku" for breakfast are more prone to feeling fatigue. Compared to those who do not eat nakashoku, a higher percentage of respondents answered that they "tend to feel lingering fatigue," "get tired after moving for a long time/lack endurance," or "have become more easily tired than before."

3. People who eat "nakashoku" for breakfast are more prone to feeling stress and mood instability. Compared to those who do not eat nakashoku, a higher percentage of respondents answered that they "have not been able to relieve stress," "feel irritable," or "feel down/gloomy."

*Analysis targeted 26,489 people who eat breakfast out of 33,246 men and women aged 20 to 69 at the time of their initial purchase of the custom-made supplement "Personal One." It compared those who answered that their breakfast was "nakashoku" (ready-made foods such as store-bought bento, instant foods, and deli items [including bread]) with those who answered otherwise (excluding those who skip breakfast).

Since we began selling supplements in 1994, we have supported the health of many customers through "health foods." Recently, we have felt that lifestyles are diversifying and the importance of "sleep" and "exercise" is increasing. Therefore, as we enter our 31st year, we will evolve into a "Health Support Company" that provides total support for our customers' health. In addition to our traditional support for "diet (nutrition)" through health foods, we will strengthen elements of "sleep" and "exercise" to better cater to the health of more customers.

As part of this effort, to raise awareness about the importance of "diet, sleep, and exercise," we will regularly release "Fancl Health Big Data Surveys" that analyze the responses of over 30,000 people from urine tests and dietary/lifestyle questionnaires. This time, we have summarized the results of the analysis on the relationship between "breakfast" and "nutritional status/health concerns."

[Survey Result Details] 1. People who eat "nakashoku" for breakfast have lower vitamin and mineral sufficiency. In the "Personal One" dietary and lifestyle questionnaire, it was found that people whose main breakfast style is "nakashoku" have significantly lower sufficiency levels of vitamins and minerals (Vitamin B1, Vitamin B2, iron, zinc, calcium, and magnesium) compared to those who do not eat nakashoku (excluding those who skip breakfast).

In particular, when looking at the aggregate (N=32,891) including those who do not eat breakfast, the sufficiency levels of zinc and calcium were found to be on par with those who "skip breakfast."

2. People who eat "nakashoku" for breakfast are more prone to feeling fatigue. In the "Personal One" dietary and lifestyle questionnaire, it was found that a significantly higher percentage of people whose main breakfast style is "nakashoku" answered that they "tend to feel lingering fatigue," "get tired after moving for a long time/lack endurance," or "have become more easily tired than before" compared to those who do not eat nakashoku (excluding those who skip breakfast).

3. People who eat "nakashoku" for breakfast are more prone to feeling stress and mood instability. In the "Personal One" dietary and lifestyle questionnaire, it was found that a significantly higher percentage of people whose main breakfast style is "nakashoku" answered that they "have not been able to relieve stress, worries, or hardships," "feel irritable or short-tempered," or "feel down/gloomy" compared to those who do not eat nakashoku (excluding those who skip breakfast).

These results suggest that choosing nakashoku for breakfast is associated with a decrease in nutritional sufficiency, such as zinc and calcium, and may affect feelings of fatigue and emotional states. Furthermore, since people who eat nakashoku for breakfast tended to have lower exercise frequency and shorter sleep duration, it is possible that these differences in lifestyle habits are also involved in the increase in fatigue and stress.

Comment from Dr. Katsumi Shibata, who was involved in the formulation of Dietary Reference Intakes: "Nakashoku" is a meal style alongside "naishoku" (cooking at home) and "gaishoku" (eating at restaurants), referring to meals purchased as pre-cooked food and eaten at home or the workplace.

From a nutritional perspective, one characteristic that distinguishes nakashoku from naishoku or gaishoku is the time elapsed between cooking and consumption. Nutrients contained in ingredients, especially vitamins, gradually decompose as time passes after cooking. Also, while minerals themselves do not break down, they can change into forms that are difficult for the body to absorb when ingredients are mixed together. Therefore, cooked food may lose nutritional quality over time. From this perspective, "pre-cooked" meals stored for a long time, even if made at home, have characteristics similar to nakashoku. It is desirable to eat food as soon as possible after cooking.

In this study, people who chose nakashoku for breakfast had a higher rate of feeling stress and fatigue compared to those who ate naishoku, and in terms of nutritional status, there was a trend of lower sufficiency, especially in zinc and calcium. Calcium is known as a nutrient that is often lacking in the Japanese diet, but zinc is also a mineral for which it is difficult to consume sufficient amounts. Zinc plays a role like a catalyst that helps the function of many enzymes in the body and is also involved in cellular energy production and metabolism. Therefore, even if the difference in sufficiency is not large, a slight, continuous deficiency may make it difficult for cells to produce energy efficiently, which could be related to physical changes such as fatigue and irritability.

Such nutritional status can be evaluated through urine tests and the like. After checking your own nutritional status, the concept of "supplementary nutrition"—using supplements to compensate for nutrients that are often lacking in the daily diet—is also effective.

[Survey Background and Future Outlook] We have set three priority themes aimed at contributing to the realization of a sustainable society and achieving sustainable growth. Regarding one of these, "Healthy Living," we are actively working to address health issues that arise with aging, and this survey was conducted as part of that effort. To evolve into a "Health Support Company" that provides total support for our customers' health, we plan to continue analyzing the approximately 50,000 (as of the end of May 2024) dietary/lifestyle questionnaire responses and urine test results accumulated through "Personal One" from multiple perspectives and release new findings.

[Survey Overview] - Analyzed data: Responses from "Personal One" urine tests and dietary/lifestyle questionnaires - Target period: January 27, 2020 – May 31, 2024 - Target participants: A total of 33,246 men and women aged 20–69 at the time of their initial "Personal One" purchase