Social Relationships, Dietary Intake, and Health Status Among Residents of the Ojika Islands, Japan: An Exploratory Study

Abstract Social relationships are vital for health. We studied residents of the Ojika Islands in Japan to examine how social ties relate to diet and health. Our results showed that, despite strong social bonds and frequent food exchanges compared to urban Japan, some residents are less socially engaged than others. This was confirmed by a cluster analysis of individual data on close relationships and food sharing: 105 adults were divided into the socially Active ( n = 50) and Less Active ( n = 55) groups. Considering both the material (nutritional) and non-material (behavioral or psychological) benefits of close relationships and food sharing, we hypothesized that the Active group would have a more nutritious diet and better health outcomes than the Less Active group. As expected, the Active group had lower sodium intake and fewer cases of high blood pressure. Surprisingly, the Less Active group consumed higher levels of four beneficial nutrients—calcium, iron, riboflavin, and vitamin C. These findings suggest that social relationships can influence the diet and health of island residents in both positive and negative ways.