Food Composition In Japan Research Articles

Development of a Nutrient Profiling Model for Processed Foods in Japan.

Numerous nutrient profiling models (NPMs) exist worldwide, but Japan lacks an official NPM. Using the Australian and New Zealand Health Star Rating (HSR) as a reference, "Processed Foods in Japan version 1.0" (NPM-PFJ (1.0)) was developed to fit Japanese food culture and policies. In total, 668 processed foods from the Standard Tables of Food Composition in Japan were analyzed, excluding seasonings/spices, fats/oils, alcoholic beverages, and infant food. The NPM-PFJ (1.0) scoring algorithm was adapted from HSR, with revised reference values for energy, saturated fat, total sugars, sodium, protein, and dietary fiber in alignment with Japanese standards. Reference values for fruits, vegetables, nuts, and legumes (fvnl) remained unchanged. Median scores were 4.5 for HSR and 5.0 for NPM-PFJ (1.0), showing high correlation (r = 0.939, p < 0.01). Thereafter, food categories familiar and meaningful in Japan were defined based on a hierarchical cluster analysis of scoring patterns, creating six categories with distinct characteristics. Finally, the rating algorithm for NPM-PFJ (1.0) was created using each group's score distribution (10th percentile). The NPM-PFJ (1.0) was developed through a fully transparent and evidence-based process and is expected to facilitate the reformulation of food products by food industries and help consumers easily access healthier processed foods. This model marks a significant step forward in developing an NPM tailored to Japanese food culture and health policies, with the potential to enhance public health.

Comparison of colorimetric methods for the analysis of total polyphenols in green tea extracts.

Two colorimetric methods are used to determine the total polyphenol contents of tea, namely, "the Folin-Ciocalteu method," defined by the International Organization for Standardization, and the "iron tartrate method," specified in the Standard Tables of Food Composition in Japan. In this study, we compared the Folin-Ciocalteu and iron tartrate methods using green tea extracts. When comparing the 2 methods, the sum of the 4 major catechins measured using high-performance liquid chromatography (HPLC) was regarded as the standard value. The total polyphenol contents obtained using the Folin-Ciocalteu method were closer to the HPLC value than those obtained using the iron tartrate method. However, the iron tartrate method is adequate if the current official method is improved, that is, our results suggest that the coefficients appropriate for common green tea varieties, as well as the degree and duration of cover cultivation, in the official iron tartrate method must be considered.

Development of a Reverse-Yield Factor Database Disaggregating Japanese Composite Foods into Raw Primary Commodity Ingredients Based on the Standard Tables of Food Composition in Japan.

The reverse-yield factor (RF) database was developed for qualitatively and quantitatively disaggregating Japanese composite foods into raw primary commodity (RPC) ingredients. Representative equations for four types (dried, salted, fermented and mixed foods) were developed to calculate RFs using the food content and composition data for composite foods listed in the Standard Tables of Food Composition in Japan-2020-(STFCJ), published by the Ministry of Education, Culture, Sports, Science and Technology of Japan. Out of 1150 composite foods identified in the STFCJ, RFs for 54 dried, 41 salted, 40 fermented and 818 mixed foods were obtained. RFs for 197 mixed foods could not be calculated because these foods were produced from ingredients with no specified information and/or through complex processing. The content and composition of Japanese composite foods would be interpreted representatively by RFs in the developed database.

Association of taurine intake with changes in physical fitness among community-dwelling middle-aged and older Japanese adults: an 8-year longitudinal study.

Taurine has diverse valuable biological functions, including antioxidant activity and regulation of osmotic pressure. Maintaining physical fitness from middle age is important for healthy life expectancy. Although taurine administration improves muscle endurance and strength, its role in maintenance remains unclear. We aimed to clarify the longitudinal taurine intake association with fitness changes. Participants comprised men and women aged ≥40 years who participated in the third (2002-2004; Baseline) and seventh (2010-2012; Follow-up) waves of the National Institute for Longevity Sciences-Longitudinal Study of Aging (NILS-LSA) and completed a 3-day dietary weights recording survey at baseline. A table of taurine content was prepared for 751 foods (including five food groups: Seaweed; Fish and shellfish; Meat; Eggs; and Milk and dairy products) from the Standard Tables of Food Composition in Japan (1,878 foods) 2010. Four physical fitness items (knee extension muscle strength, sit-and-reach, one-leg standing with eyes closed, and maximum walking speed) were measured at baseline and follow-up. We analyzed the association of taurine intake with physical fitness change, employing a general linear model (GLM) and trend tests for baseline taurine intake and follow-up fitness change. Adjustments included baseline variables: sex, age, height, weight, educational level, self-rated health, smoking status, depressive symptoms, and clinical history. The estimated average daily taurine intake (standard deviation) was 207.5 (145.6) mg/day at the baseline. When examining the association with the four physical fitness parameters, higher taurine intake positively increased the change in knee extension muscle strength (T1; 0.1, T2; 0.8, T3; 1.1 (kgf) GLM, p < 0.05; p for trend <0.05) and reduced the decline in knee extension muscle strength in the subgroup analysis of participants aged ≥65 years (T1: -1.9, T2: -1.7, T3: -0.4 kgf; GLM p < 0.05, p for trend <0.05). No relationship was found between taurine intake and the remaining three fitness factors. Estimation of taurine intake showed that dietary taurine intake potentially contributes to the maintenance of knee extension muscle strength over 8 years among Japanese community-dwelling middle-aged and older individuals. This is the first study to investigate the association of dietary taurine intake with muscle strength.

Comparison of Calculated Values Based on the 2015 and 2020 Revised Standard Tables of Food Composition in Japan in Menus at a Special Nursing Home for the Elderly

Comparison of Calculated Values Based on the 2015 and 2020 Revised Standard Tables of Food Composition in Japan in Menus at a Special Nursing Home for the Elderly

Application of a Two-Dimensional Mapping-Based Visualization Technique: Nutrient-Value-Based Food Grouping

Worldwide, several food-based dietary guidelines, with diverse food-grouping methods in various countries, have been developed to maintain and promote public health. However, standardized international food-grouping methods are scarce. In this study, we used two-dimensional mapping to classify foods based on their nutrient composition. The Standard Tables of Food Composition in Japan were used for mapping with a novel technique—t-distributed stochastic neighbor embedding—to visualize high-dimensional data. The mapping results showed that most foods formed food group-based clusters in the Standard Tables of Food Composition in Japan. However, the beverages did not form large clusters and demonstrated scattered distribution on the map. Green tea, black tea, and coffee are located within or near the vegetable cluster whereas cocoa is near the pulse cluster. These results were ensured by the k-nearest neighbors. Thus, beverages made from natural materials can be categorized based on their origin. Visualization of food composition could enable an enhanced comprehensive understanding of the nutrients in foods, which could lead to novel aspects of nutrient-value-based food classifications.

Overview of Partial Revision of Food Labeling Standards Following Revision of the Standard Tables of Food Composition in Japan

令和2年12月に, 日本食品標準成分表が改訂された。このことを受け, 消費者庁は, 「食品表示基準」及び「食品表示基準について 別添 栄養成分等の分析方法等」 (以下「分析等通知」という。) における, 栄養成分等の分析方法の改正の要否を検討するために, 「令和2年度 食品表示基準における栄養成分等の分析方法等に係る調査検討事業」を実施した。この調査事業を踏まえ, 令和4年3月及び同年8月に食品表示基準や分析等通知の改正を行った。具体的な内容としては, 脂質, 食物繊維, クロム, セレン及びヨウ素において新たな分析方法を追加するとともに, 従来の分析方法における運用上の課題を解決するために分析等通知の通則を変更したものである。本稿では, 調査事業で整理された食品表示基準及び分析等通知に関する課題とその対応方策を報告するとともに, 今般, 改正した食品表示基準及び分析等通知について解説する。

Energy Values in the Standard Tables of Food Composition in Japan 2020 (8th Revised Edition)

Energy Values in the Standard Tables of Food Composition in Japan 2020 (8th Revised Edition)

Consideration of Food Nutrition Labeling Based on the Standard Tables of Food Composition in Japan―2020― (Eighth Revised Edition)

Consideration of Food Nutrition Labeling Based on the Standard Tables of Food Composition in Japan―2020― (Eighth Revised Edition)

Trends in Food Group Intake According to Body Size among Young Japanese Women: The 2001-2019 National Health and Nutrition Survey.

Unlike in many industrialised countries, the high proportion of young women who are underweight in Japan has been a long-term problem. We evaluated trends in food group intake according to body size among young Japanese women using data from the National Health and Nutrition Survey 2001–2019. Overall, 13,771 Japanese women aged 20–39 years were included. A 1-day household-based dietary record was used to estimate food intake. Foods were classified into 34 groups based on the Standard Tables of Food Composition in Japan. The trend of food group intake was analysed using the Joinpoint Regression Program. The proportion of young women who were underweight was consistently around 20%, while obesity among young women increased between 2001 (10%) and 2019 (13%). A decreased trend in fish and shellfish and seaweed intake and an increased trend in meat and soft drink intake were observed among young women. Decreased trends in the intake of fruit and dairy products were observed in young women who were not obese. An increased trend in the intake of confectionaries was observed in young women who were obese. This study suggests that the types of unhealthy eating habits may differ according to body size among young Japanese women.

Association between serum uncarboxylated osteocalcin levels and nutritional intake in Japanese female athletes.

The current study aimed to determine the association between serum uncarboxylated osteocalcin (ucOC) levels and dietary vitamin K intake in female Japanese athletes. The nutritional profile and food group intake of 52 Japanese female athletes were investigated using a digital photographic method with data obtained from 3-day dietary records. The food groups were categorized into 18 groups in line with the standard tables of food composition in Japan. Fasting blood samples were collected for serum ucOC levels, and dual-energy X-ray absorptiometry (DXA) evaluated body composition and bone parameters. The results showed that dietary vitamin K intake level was 235 ± 148 µg/day, and approximately 70% (n = 36) of participants consumed more than the adequate intake (AI) level, based on the Dietary Reference Intakes for Japanese females aged 18-29. Serum ucOC levels were negatively associated with daily vitamin K intake (r = -0.388, P = 0.004) and calcium (r = -0.596, P = 0.004) after adjusting for energy intake. Our study revealed that serum ucOC levels were negatively associated with dietary vitamin K intake in female Japanese athletes. Serum ucOC levels reflected dietary vitamin K intake in female athletes. In summary, female athletes consume more vitamin K than the general population to maintain bone health. Furthermore, our results indicated that serum ucOC levels might be linked to dietary calcium intake.

The Standard Tables of Food Composition in Japan 2020（8th Revised Edition）- Characteristics, brewed foods and utilization -

The Standard Tables of Food Composition in Japan 2020（8th Revised Edition）- Characteristics, brewed foods and utilization -

Differences in Nutrient Intakes of Middle-aged and Elderly Men and Women Living in Local Communities Calculated Using the Seventh and Eighth Revised Standard Tables of Food Composition in Japan

Differences in Nutrient Intakes of Middle-aged and Elderly Men and Women Living in Local Communities Calculated Using the Seventh and Eighth Revised Standard Tables of Food Composition in Japan

日本食品標準成分表2010（六訂）および日本食品標準成分表2015年版（七訂）追補2018年を用いた栄養素等摂取量推定値の比較

日本食品標準成分表2010（六訂）および日本食品標準成分表2015年版（七訂）追補2018年を用いた栄養素等摂取量推定値の比較

Features and Utilization of the Standard Tables of Food Composition in Japan 2020 (Eighth Revised Edition)

「日本食品標準成分表2020年版（八訂）」（以下，成分表2020）の利活用のために，成分表2020の特徴と活用方法，特にエネルギーについて解説した。成分表2020の特徴は①冊子版とHP版での公表 ②そう菜41食品の調理済み流通食品類への増加 ③エネルギーの算出方法が変更（エネルギー産生栄養素の変更とエネルギー換算係数の変更）されエネルギー値（以下，2020E）が確からしい値に変更 ④アミノ酸成分表，脂肪酸成分表，炭水化物成分表の充実 ⑤成分表2015追補（2016～2019）の検討結果を反映（ナイアシン当量の追加，新しい食物繊維成分分析法の追加，解説の充実，表頭の変更等）である。栄養計算は，2020Eとそれを計算したエネルギー産生成分を用い，炭水化物エネルギー比率は引き算により算出する方法が確からしい値に近似する。この値の算出のためには，成分表2020の編集が必要である。一方，栄養計算では，従来の2015Eとその計算に用いた成分で行う方法や，2020Eと2015Eの算出に用いた成分で行う方法もある。どの方法で行うかは目的に応じて決定し計算結果には，どの方法かを明記する。栄養計算を実摂取栄養量に合わせるために，レシピ重量から調理後の成分値が計算できるように，生 100 gの調理後重量当たりの成分値を計算し登録しておくと便利である。

P52 Analysis of Energy Intake at Breakfast and Physical Activity in College Students Yields the Ideal Breakfast Size

<h3>Background</h3> Skipping breakfast in young adults is a growing nutritional problem in Japan that results in lower energy expenditure in the morning. <h3>Objective</h3> We examined the relationship between energy intake at breakfast and physical activity to determine the ideal breakfast size (in kcal). <h3>Study Design, Settings, Participants</h3> A cross-sectional study of twenty healthy undergraduate student volunteers (5 males and 15 females) recruited from Shukutoku University, Japan. <h3>Measurable Outcome/Analysis</h3> We assessed dietary intake over the course of 7 consecutive days using the dietary recall method. We calculated energy/nutrition intake using standard tables of food composition in Japan. After excluding days of self-reported unusual dietary consumption, the remaining 133 days were analyzed. Intensity of physical activity and step counts were measured with a Polar V800 accelerometer. When recorded activity was 2.0 METs (standing intensity) or higher, it was regarded as "active time." A breakfast-skipping day was defined as no-energy intake before 10:00 am. Data were analyzed with unpaired <i>t</i> tests and regression analyses. <h3>Results</h3> Active time and step count were significantly lower on days when breakfast was skipped (n = 38/133) than when it was not (active time: 187.6 vs 267.1 min/day, <i>P</i> < 0.005; step count: 6,283 vs 9,458 steps/day, <i>P</i> < 0.005). Linear regression showed a significant positive correlation between energy intake at breakfast and active time. An inverted U-shaped quadratic curve was a better fit than a straight line. The resulting regression formula indicated that an energy intake of 526 kcal would yield the longest active time. <h3>Conclusion</h3> Our study suggests that too little breakfast, as well as too much breakfast, can lead college students to be less physically active. Knowing the ideal morning energy intake and the effects of skipping breakfast can help design more effective nutrition education and maybe reduce breakfast-skipping habits in young adults.

Method Verification for Vitamin D Analysis in Processed Foods Based on the Analytical Manual for the Standard Tables of Food Composition in Japan 2015 (Seventh Revised Edition)

Considerable amounts of processed foods contain vitamin D (ergocalciferol (D2) and cholecalciferol (D3)) as food additives. For field surveys on food additives, the analytical method for vitamin D should be well-validated. However, the current official method in Japan cannot separately determine the concentrations of D2 and D3, whereas the method for the Standard Tables of Food Composition in Japan 2015 (STFC method) can. Therefore, in this study, we verified the applicability of the STFC method to processed foods. During the course of this research, we added some improvements to the original method. Spike and recovery experiments using vegetable juice, soymilk, and corn flakes as food matrices showed that the recovery rates (relative standard deviation) of D2 and D3 were 103-112% (4.7-12.6%) and 102-109% (2.4-21.8%), respectively, at the estimated method limit of quantification (EMLOQ) level; and 100-110% (4.0-7.4%) and 102-105% (3.8-4.8%), respectively, at 10 times the EMLOQ level. These results indicated that accuracy and precision of the modified STFC method were enough to determine dietary D2 and D3 as endogenous nutrients and/or food additives, and suggested that this method is appropriate for analyzing vitamin D concentrations in processed foods.

A Study on Calculation of Nutritional Value Using Cooked Food by Applying Standard Tables of Food Composition in Japan 2015 (Seventh Edition)

A Study on Calculation of Nutritional Value Using Cooked Food by Applying Standard Tables of Food Composition in Japan 2015 (Seventh Edition)

Utilization of Standard Tables of Food Composition in Japan as Teaching Materials

Utilization of Standard Tables of Food Composition in Japan as Teaching Materials

Application of New Dietary-fiber Measuring Method for the Standard Tables of Food Composition in Japan

Application of New Dietary-fiber Measuring Method for the Standard Tables of Food Composition in Japan