{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:40:13Z","timestamp":1793036413000,"version":"4.5.0"},"reference-count":0,"publisher":"Cambridge University Press (CUP)","license":[{"start":{"date-parts":[[2026,7,6]],"date-time":"2026-07-06T00:00:00Z","timestamp":1783296000000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Br J Nutr"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Underweight is a serious health problem, particularly for women, because it increases the risk of osteoporosis, type 2 diabetes and low-birthweight infants. Evaluation of diet quality is important to understand whether dietary patterns differ in underweight women. This cross-sectional study assessed diet quality in Japanese women with underweight compared with those with normal weight. Data from 2977 Japanese women aged 20\u201379 years who participated in a nationwide online survey were analysed. Participants were categorised into underweight (BMI &lt; 18\u00b75 kg\/m\n                    <jats:sup>2<\/jats:sup>\n                    ) and normal-weight groups (BMI \u2265 18\u00b75 to &lt; 25 kg\/m\n                    <jats:sup>2<\/jats:sup>\n                    ), using self-reported weight and height. Dietary information was collected using a short version of the Meal-based Diet History Questionnaire. Diet quality was evaluated using the Healthy Eating Index 2015 (HEI-2015). Among the 2977 women analysed, 637 (21\u00b74 %) were classified as underweight, while 2340 (78\u00b76 %) were classified as normal weight. Participants in nutrition- and health-related occupations accounted for 41\u00b77 % of participants. The mean total HEI-2015 score was similar between the underweight group (51\u00b73) and the normal-weight group (51\u00b75) (\n                    <jats:italic>P<\/jats:italic>\n                    = 0\u00b733). Among the component scores, only the mean score for total protein foods was significantly (\n                    <jats:italic>P<\/jats:italic>\n                    = 0\u00b702) lower in the underweight group than in the normal-weight group. The underweight group showed lower intakes of fish and shellfish and meat, but higher intakes of bread, pulses and nuts (all\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0\u00b705). In conclusion, overall diet quality assessed by the HEI-2015 was similar between underweight and normal-weight Japanese women.\n                  <\/jats:p>","DOI":"10.1017\/s0007114526107867","type":"journal-article","created":{"date-parts":[[2026,7,6]],"date-time":"2026-07-06T03:56:23Z","timestamp":1783310183000},"page":"1-9","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":1,"title":["Diet quality in Japanese women with underweight: comparison with those with normal weight"],"prefix":"10.1017","author":[{"given":"Mizuki","family":"Suga","sequence":"first","affiliation":[{"name":"The University of Tokyo"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8998-5066","authenticated-orcid":false,"given":"Nana","family":"Shinozaki","sequence":"additional","affiliation":[{"name":"The University of Tokyo"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4189-7753","authenticated-orcid":false,"given":"Kentaro","family":"Murakami","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/057zh3y96","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Tokyo"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2026,7,6]]},"container-title":["British Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0007114526107867","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T07:15:14Z","timestamp":1784704514000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0007114526107867\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,7,6]]},"references-count":0,"alternative-id":["S0007114526107867"],"URL":"https:\/\/doi.org\/10.1017\/s0007114526107867","relation":{},"ISSN":["0007-1145","1475-2662"],"issn-type":[{"value":"0007-1145","type":"print"},{"value":"1475-2662","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,7,6]]},"assertion":[{"value":"\u00a9 The Author(s), 2026. Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (https:\/\/creativecommons.org\/licenses\/by\/4.0\/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This content has been made available to all.","name":"free","label":"Free to read"}]}}