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Nahomi Imaeda

As seen in: Nature, Nutrition Journal
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Articles

Associations of vegetable and fruit consumption with all-cause and cause-specific mortality in the Japanese population: the Japan multi-institutional collaborative cohort study | Nutrition Journal | Full Text

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By Nagoya Bunri, Kyoto Prefectural, Takashi Tamura, Kenji Wakai, Yoko Kubo, Rieko Okada, Takashi Matsunaga, Mako Nagayoshi, Nahomi Imaeda, Hiroaki Ikezaki, Megumi Hara, Yuichiro Nishida, Nobuaki Michihata, Yohko Nakamura, Yasufumi Kato, Chiho Goto, Jun Otonari
| Nutrition Journal Verified
References Yusuf S, Joseph P, Rangarajan S, Islam S, Mente A, Hystad P, et al. Modifiable risk factors, cardiovascular disease, and mortality in 155 722 individuals from 21 high-income, middle-income, and low-income countries (PURE): a prospective cohort study. Lancet. 2020;395:795–808. Google Scholar Dagenais GR, Leong DP, Rangarajan S, Lanas F, Lopez-Jaramillo P, Gupta R, et al.
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A genome-wide association study in Japanese identified one variant associated with a preference for a Japanese dietary pattern

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By Harumitsu Suzuki, Yasuyuki Nakamura, Keitaro Matsuo, Nahomi Imaeda
| Nature Verified
Abstract Background/Objectives Individual eating habits may be influenced by genetic factors, in addition to environmental factors. Previous studies suggested that adherence to Japanese food patterns was associated with a decreased risk of all-cause and cardiovascular disease mortality. We conducted a genome-wide association study (GWAS) in a Japanese population to find genetic variations that affect adherence to a Japanese food pattern.
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Associations between diet and mental health using the 12-item General Health Questionnaire: cross-sectional and prospective analyses from the Japan Multi-Institutional Collaborative Cohort Study

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By Kenji Wakai, Mariko Naito, Nahomi Imaeda, Naoki Choda
| Nutrition Journal Verified
Research Open Access Open Peer Review Published: 09 January 2020 Naoki Choda ORCID: orcid.org/0000-0002-6905-458X1, Kenji Wakai1, Mariko Naito1,2, Nahomi Imaeda3, Chiho Goto4, Kenta Maruyama1, Yuka Kadomatsu1, Mineko Tsukamoto1, Tae Sasakabe1,5, Yoko Kubo1, Rieko Okada1, Sayo Kawai1,5, Takashi Tamura1, Asahi Hishida1, Kenji Takeuchi1, Atsuyoshi Mori6 & Nobuyuki Hamajima7 Nutrition Journal volume 19, Article number: 2 (2020) Cite this article Abstract Background Mental health has become a...
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