Evaluation method of difficulty in attaching visceral fat to food

摘要

PROBLEM TO BE SOLVED: To provide a foodstuff evaluation method and display medium, which are useful for reducing visceral fat.SOLUTION: A foodstuff evaluation method is provided for evaluating foodstuffs in terms of unlikeliness of causing an increase of visceral fat. The method involves; calculating, as an intake balance evaluation score, an adequacy of an intake ratio associated with a foodstuff with respect to a recommended intake ratio concerning at least one of (a) intake of protein and fat, (b) intake of dietary fiber and carbohydrate, (c) intake of omega-3 fatty acids and fat; and evaluating the foodstuff in terms of unlikeliness of causing an increase of visceral fat based on the evaluation score.SELECTED DRAWING: Figure 1A