岡田 恵美子
(Emiko Okada)
研究分野
公衆栄養学、栄養疫学、疫学、公衆衛生学
学歴
北海道大学大学院医学研究科医学専攻修了、博士(医学)
所属学会
日本栄養改善学会、日本疫学会、日本公衆衛生学会
論文
Takimoto H, Okada E, Takebayashi J, Tada Y, Yoshizaki T, Yokoyama Y and Ishimi Y (2021) “Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014-2018 National Health and Nutrition Survey, Japan,” Nutrients. 13(8):2591.
Okada E, Okada C, Matsumoto M, Fujiwara A and Takimoto H (2021) “Dietary Sodium: Potassium Ratio and CVD Risk Factors among Japanese Adults: A Retrospective Cross-sectional Study of Pooled Data from the National Health and Nutrition Survey, 2003-2017,” British Journal of Nutrition. 125(1):79-91.
岡田恵美子, 岡田知佳, 松本麻衣, 瀧本秀美(2020)「日本人の地域別栄養素および食品群別摂取量の年次推移─2003~2017年国民健康・栄養調査─」『栄養学雑誌』78(Suppl):S16-S26
Okada E, Takahashi K, Nakamura K, Ukawa S, Takabayashi S, Nakamura M, Sasaki S, Tamakoshi A and Takimoto H (2019) “Dietary Patterns and Abnormal Glucose Tolerance among Japanese: Findings from the National Health and Nutrition Survey, 2012,” Public Health Nutrition. 22(13):2460-2468.
Okada E, Shirakawa T, Shivappa N, Wakai K, Suzuki K, Date C, Iso H, Hébert JR and Tamakoshi A (2019) “Dietary Inflammatory Index Is Associated with Risk of All-Cause and Cardiovascular Disease Mortality but Not with Cancer Mortality in Middle-Aged and Older Japanese Adults,” Journal of Nutrition. 149(8):1451-1459.
Okada E, Saito A and Takimoto H (2018) “Association between the Portion Sizes of Traditional Japanese Seasonings-Soy Sauce and Miso-and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012⁻2016 Data,” Nutrients. 10(12):1865.
Okada E, Nakamura K, Ukawa S, Wakai K, Date C, Iso H and Tamakoshi A (2018) “The Japanese Food Score and Risk of All-cause, CVD and Cancer Mortality: The Japan Collaborative Cohort Study,” British Journal of Nutrition. 120(4):464-471.
Okada E, Takahashi K, Takimoto H, Takabayashi S, Kishi T, Kobayashi T, Nakamura K, Ukawa S, Nakamura M, Sasaki S and Tamakoshi A (2018) “Dietary Patterns among Japanese Adults: Findings from the National Health and Nutrition Survey, 2012,” Asian Pacific Journal of Clinical Nutrition. 27(5):1120-1130.