Influence of Age and Gender on Food Choices and Dietary Patterns

A recent study highlights how age and gender significantly shape dietary preferences and eating habits. Recognizing these differences is essential for developing personalized nutritional strategies that promote health and prevent disease. The research, led by Professor Katsumi Iizuka from Fujita Health University in Japan, analyzed responses from 2,743 employees undergoing health checkups. Participants were divided into four age groups: 20–29, 30–39, 40–49, and 50–59 years, with their food intake patterns assessed via a Food Intake Frequency Questionnaire covering ten food categories, beverage consumption, and snacks.

The study utilized advanced ecological statistical methods to evaluate dietary diversity both within groups (alpha diversity) and between groups (beta diversity). The results revealed minimal differences in individual food consumption frequencies between men and women, except that women generally ate fruits more often than men. However, more pronounced differences emerged when analyzing the data based on age and sex.

Younger men were the least likely to follow meat- or egg-centered diets, while older women tended to have more diverse diets rich in fruits, dairy, and seafood. Conversely, older men often preferred traditional fish-based Japanese diets with higher fat content, whereas younger women leaned toward plant-based foods like fruits, vegetables, and potatoes. Notably, dietary differences between genders tend to diminish with age, suggesting that preferences tend to converge over time.

An interesting trend was the increase in dietary diversity and intake of health-beneficial foods such as fruits, seaweed, and dairy with advancing age. This pattern could be attributed to generational differences and lifestyle factors, such as younger adults living alone and making different food choices compared to middle-aged individuals living with families.

The implications of these findings suggest that encouraging the inclusion of micronutrient-rich foods early in life, whether through workplace cafeterias or other community settings, could positively impact health outcomes. Understanding how dietary preferences evolve with age and sex can also inform targeted interventions to improve gut health, reduce the risk of metabolic and cardiovascular diseases, and support personalized nutrition planning.

Prof. Iizuka emphasizes that promoting fiber-rich and fermented foods from a young age can aid in preventing diseases like heart disease and cancer. These insights into dietary patterns across generations offer valuable guidance for public health strategies aimed at fostering balanced, diverse diets for better long-term health.

Source: https://medicalxpress.com/news/2025-07-age-gender-food-dietary-patterns.html