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Dietary Patterns Among Men of Japanese Ancestry in Hawaii'

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Dietary Patterns Among Men of Japanese Ancestry in Hawaii' [CANCER RESEARCH 35, 3259-3264,November 1975] Dietary Patterns among Men of Japanese Ancestry in Hawaii' Jean H. Hankin,2 Abraham Nomura, and George G. Rhoads Japan-Hawaii Cancer Study, National Cancer Institute and School ofPublic Health, University of Hawaii, Honolulu, Hawaii 96822 Summary total fat in Hawaii versus40% in Japan. However, the total fat intake in Hawaii Japanese (33%) was still below the The dietary patterns of 6663 men of Japanese ancestry, 42% reported for the average American (2). living in Hawaii and participating in the Honolulu Heart Only limited information on the use of specific food items and Japan-Hawaii Cancer Studies, were analyzed according was included in Tillotson's paper. The Hawaii Japanese ate to country of birth and boyhood education. Approximately substantially more bread, butter, margarine, and cheese 80% of the men were born and educated in Hawaii (Nisei); than men living in Japan, and slightly more meat products. the others were either born in Japan (Issei) or traveled'- to Consumption of fish, tofu3 (soybean curd), and rice was Japan for 5 or more years of boyhood education (Kibei). considerably less frequent in Hawaii than in Japan, al Twenty-four-hr diet recalls, obtained at the first cycle of though rice was still eaten two or more times daily by examinations (1965 to 1968), revealed that the Nisei one-half of the Hawaii Japanese men. Both the nutrient consumed significantly greater intakes of total and animal and food item data suggested that the Hawaii Japanese protein, total and saturated fat, and cholesterol than the men were largely, but not completely, Westernized with re Issei and Kibei. Values for weight, height, skinfold thick spect to their eating habits. ness, and serum cholesterol were in the same direction, and These findings support the concept that migrant popula the differences were statistically significant. tions usually change their diet and other traditional habits Food frequency questionnaires at the 1st and 3rd exami toward the prevailing customs of the host country. Such nations covered a 6-year interval. At both time periods, the changes are of interest since it is now clear that they Issei and Kibei ate Japanese foxls more frequently and in accompany, and probably cause, changes in the incidence of greater quantities than the Nisei. In general, the Nisei specific types of cancer and other chronic diseases. It is consumed more Western foods. Both food frequency ques important to determine whether these changes occur in a tionnaires included 6 identical items: coffee, milk, green tea, uniform or heterogeneous fashion in a given migrant rice, tofu (soybean curd), and tsukudani (preserved seaweed population, because variation provides an opportunity to paste). The frequent and infrequent consumers were simi link specific dietary or cultural changes to specific diseases. larly characterized over the 6-year period. We have looked for heterogeneity in the Hawaii Japanese The findings suggest that the country of birth and by comparing the consumption of specific food items and education has lasting effects on adult eating patterns. The nutrients among men who might be expected to have observed heterogeneity for specific food items and nutrients retained their Japanese habits with those who might not. between the Nisei and Issei-Kibei men augers well for For the 1st group, we identified men who were born or attempts to relate such items to chronic diseases such as educated in Japan; for the 2nd group, we used men born and cancer. educated in Hawaii. Introduction Materials and Methods Like other migrant populations, persons of Japanese Approximately 8000 men of Japanese ancestry, born ancestry living in Hawaii have retained some traditional between 1900 and 1919, were examined from 1965 to 1968 food habits and accepted others from their host country. during the 1st cycle of the Honolulu Heart Study. The Tillotson et a!. compared the diets ofJapanese men, 45 to 69 identification and recruitment of this cohort has been years of age, living in Japan and in Hawaii (10). They found describedpreviously (12). More than 6600men returned for that the Hawaii Japanese consumed about twice as much their 3rd round of examinations, which was carried out fat and substantially less carbohydrate than the indigenous under the combined auspices of the Honolulu Heart Study Japanese. Furthermore, 35% ofthe carbohydrate consumed by the Hawaii Japanese was in the form of sugar compared to 20% in Japan: Saturated fat comprised 65 to 70% of the 3 Description of Japanese food items: tofu, soybean curd: tsukudani, preserved seaweedpaste; soba, buckwheat noodles; udon or saimin, 1 Presented at the Conference on Nutrition in the Causation of Cancer, noodles with broth; miso soup, soup with soybean paste; kamabuko, May 19to 22, 1975,Key Biscayne,Fla. Researchsupportedby Contract steamed fish cake; sashimi, fillet of selected raw fish; hakusaizuke, pickled NOl CP 33216 from the National Cancer Institute, NIH. Chinese cabbage; takuwan, Japanese pickled turnips; and ume, Japanese 2 Presenter. pickled plums. NOVEMBER 1975 3259 Downloaded from cancerres.aacrjournals.org on September 24, 2021. © 1975 American Association for Cancer Research. J. H. Hankin eta!. and the Japan-Hawaii Cancer Study approximately 6 years item. A description of this method and of its validation is later. described elsewhere (6). For this paper, we computed the On the basis of their birthplace and residential pattern, we individual estimated meandaily intake for 21of theseitems separated this cohort into 3 distinct groups which might be which were considered to be predominantly Japanese or expected to show different degrees of acculturation to the Western. Twelve items were common to both cultures and Western pattern of living. The Issei are Japanese persons were omitted. The frequency questionnaires of the 1st and born in Japan who migrated to Hawaii. Nisei are those of 3rd examinations included some identical items, permitting Japanese ancestry who were not born in Japan; nearly all comparisons of eating habits over a 6-year period of such men were born in Hawaii. Kibei (as defined for this residence in Hawaii. study) are Nisei who traveled to Japan before the age of 11 Information on body height, weight, subscapular skin years and stayed there 5 or more years, usually for their folds, and serum cholesterol was taken from the 1st elementary or secondary education. They currently reside in examination. Descriptions of the methods used for these Hawaii. measurements have been published previously (8). We utilized dietary data of the 6663 persons who participated in both the 1st and 3rd cycles of these Results examinations. During the 1st examination, dietitians used standard methods to obtain individual recalls of foods and The distribution of Nisei, Issei, and Kibei according to amounts consumed during the previous 24 hr ( 10). Food age at time of 1st examination is shown in Table 1. The models and serving utensils were available to illustrate numbers in the younger age groups were strikingly greater portion sizes, and standard food composition tables were for Nisei than Issei or Kibei, and approximately 80% of the used to compute the individual intakes of calories and total study participants were Nisei. nutrients. We selected the data on calorie, total and animal The specific food items of the 2 questionnaires were protein, total and saturated fat, total carbohydrate, sucrose, separated according to primary association with a Western starch, and cholesterol intakes for this study (10). or Japanese diet, and age-adjusted comparisons were made An additional dietary questionnaire was administered at between the Nisei and Issei and between the Nisei and that time to ascertain the usual frequencies of eating 26 Kibei. The Nisei-Issei comparisons excluded persons in the selected items. The frequencies were classified as: (a) almost 45 to 49 and 50 to 54 age groups because of the small never; (b) less than twice a week; (c) 2 to 4 times a week; (d) numbers of Issei under age 55. All 5 age groups were almost daily; and (e) more than once a day. Sixteen of these included in the Nisei-Kibei comparisons. items could be classified as typically Japanese or Western, Table 2 shows the percentage of frequent consumers of and these were tabulated for this analysis. For each item, Western and Japanese items at the 1st examination. In the subjects were classified as frequent or infrequent general, a greater proportion of Nisei frequently consumed consumers. The definition of a frequent consumer was based Western foods than did Issei or Kibei. Conversely, Issei and on the distribution of responses to the particular item. For particularly Kibei ate more Japanese items than the Nisei. commonly consumed foods, such as bread, butter, and milk, The differences for Japanese items were in general more a frequent consumer was defined as one who ingested the impressive than for Western items, and it was notable that item more than once a day. For foods occasionally con milk and ice cream were equally popular in all 3 groups. sumed, such as tofu, miso soup, and non, the definition was The age-adjusted quantitative intakes obtained in the 3rd applied to those who ate the item 2 or more times a week. examination among the 3 groups are presented in Table 3. During the 3rd cycle, trained bilingual interviewers With a few exceptions, such as celery, the trends for the 3 administered a 7-day recall questionnaire to obtain esti groups were similar to findings in Table 2. These data mated frequency of intake, as well as amount of 33 food suggested that Issei and Kibei have more traditionally items, suggested as possibly carcinogenic or protective of Japanese dietary patterns than the Nisei. The similarities gastrointestinal cancer in published papers (3, 5, 9, 11, 13, among the Issei and Kibei led us to combine these 2 groups 14).
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