Food Composition In Japan Research Articles

ESR法およびアルキルシクロブタノン法による照射魚類の検知についての一考察

Relative ESR strength of rib, backbone and opercular bone from irradiated culture rainbow trout was direct proportional to dose between 0.56kGy and 5.7kGy. Relative ESR strength of rib was higher than that of backbone. Although only 5mg of otolith was obtained from one rainbow trout, bone density of otolith is so high that relative ESR strength of otolith showed about 20-fold higher value than that of rib.In GCMS-SIM analysis of RCB, radiolyticompounds of lipid of fish meat, the amount of both DCB and TCB formed, estimated from ion concentrations of m/z98, were direct proportional to dose between 1.1kGy and 11.1kGy. Neither DCB nor TCB was detected in unirradiated sample. The ratio of amount of DCB formed to amount of TCB formed was nearly 4.4, which is the ratio of palmitic acid content to stearic acid content in rainbow trout, denoted in Standard Tables of Food Composition in Japan; Lipid composition of Foods.Finally, we propose to use detection of radiolytic compound, RCB, and measurement of ESR of high-density bone together for reliable identification of irradiated fish.

昭和１０年代の喜界島における摂取食物の状況 長期食物日誌の解析から

We analyzed the consumed foods in an era of early Showa (1936-1937), based on a diary of farmer's diet of Kikaijima, an island near Amamioshima, written by Kaichiro Koshirae for one year. For analysis a computer with BASIC language was used. One different food in a diet was counted one food. There were 888 diets, in which 154 foods were described. The average number of foods described in a diet was 4.3 2.0, and the most number of foods consumed in a diet were 20. Miso was most consumed with a frequency of 588, consisting of 66.5% of all the diets, to which rice, sweet potatoes, rice porridge, etc. followed. Also a cycad-starch gluel was consumed frequently. The intake frequency of the individual fishes and vegetables was low. The foods with only one frequency were 47. When foods were classified into 18 groups according to the standard tables of food composition in Japan, cereals had 797 frequencies, and the followings were pulses (736), potatoes and starches (385), seasonings and spices (326), vegetables (243), fishes (243), and meats (190). Fruits had only one frequency, and milks, none. A variety of vegetables, fishes, sweets, meats and cereals were counted 33, 31, and 13, respectively. Nuts and seeds, fungi, eggs, and fats and oils were few in its varieties. According to the ABC analysis of the foods, 9foods occupied 50% of all the frequencies, and 22 foods, 75%. The consumed foods were not so many compared to those of present days, reflecting the food habit at that time.

五訂日本食品標準成分と醸造食品

五訂日本食品標準成分と醸造食品

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Amino Acids Intake on Athletes [3 rd] foods contain high amino acids (Leucine, Isoleucine, Valine, Arginine and Glutamine) for repair of small strain by fifth edition of standard tables of food composition in Japan

Amino Acids Intake on Athletes [3 rd] foods contain high amino acids (Leucine, Isoleucine, Valine, Arginine and Glutamine) for repair of small strain by fifth edition of standard tables of food composition in Japan

Standard Tables of Food Composition in Japan Fifth Revised Edition

Standard Tables of Food Composition in Japan Fifth Revised Edition

栄養素含量および機能性を改変した遺伝子組み換え食品の開発の現状と将来の動向およびその安全性評価

It is predicted that in the near future there will be a trend for the development of genetically-modified foods with enriched nutrients, better functionality, and medicinal ingredients, which will be of benefit to the consumer. One line of development will be aimed at the prevention of life-style-related diseases, for example high-oleic soybean oil and oil seeds enriched with n-3-type fatty acids. Another aim will be to overcome malnutrition in the developing countries, for instance by producing rice high in β-carotene, iron and protein. On the other hand, since genetically-modified foods are a matter of some concern among consumers, it will be necessary to establish methods for safety assessment. However, it is generally impossible to conduct safety assessments of genetically-modified foods in human subjects. Accordingly, we propose an evaluation method, in addition to the regular assessment supervised by the Ministry of Health and Welfare, which replaces common foods with genetically-modified foods and then simulates nutrient intake from genetically-modified foods according to the National Nutrition Survey in Japan and Standard Table of Food Composition in Japan.

The effect of diet on blood vitamin K status and urinary mineral excretion assessed by a food questionnaire.

To assess Vitamin K (VK) status by food questionnaire, healthy young males (32) and females (9) were given a food list of 50 VK rich foods (identified in the 4th edition standard tables of food composition in Japan). After checking the food names and approximate amount eaten for 7 days, early morning blood and urine samples were collected. Prothrombin and hepaplastin was tested and plasma protein induced by VK absence factor II (PIVKA-II), osteocalcin, and calcium, phosphorous and magnesium in plasma and urine were determined. Participants who have a habit of eating natto, a traditional Japanese food very rich in Vitamin K, VK were excluded, and lowest and highest VK consumers were compared (males; lowest 7 vs. highest 7, females; 3 vs. 3). Plasma PIVKA-II levels, and urinary calcium and magnesium excretion of the lowest was significantly higher, but urinary phosphorus was lower, than that of the highest in females. In the natto eaters, daily mean VK intakes and hepaplastin test results of natto eaters were significantly higher, but urinary calcium excretions were lower than that of non natto eaters in males. These results suggest that Daily VK intake estimated from a questionnaire, is well related to real VK status, and also that natto is a good dietary source of vitamin K.

Proximate Compositions and Vitamin D2 Contents of the Cultivated Mushrooms of Tricholornataceae

Among the cultivated mushrooms of Tricholomataceae, Enokitake (Flammulinavelutipes), Hatakeshimeji (Lyophyllum decastes) and Nioushimeji (Tricholoma giganteurn), the proximate compositions, minerals, vitamins, dietary fiber, polysaccharides, fatty acids, and ergosterol contents were analyzed.Mushrooms are considered to be a good source of vitamin D2; therefore the determinations of vitamin D2 and studies of the effects of solar irradiation on the amounts of vitamin D2 and the quality of the mushrooms were conducted. The results were as follows.The proximate compositions, minerals and dietary fiber of these mushrooms closely agreed with previous reports. However, the vitamin B1 and B2 contents were slightly lower. The result of the vitamin D2 analysis showed that fresh mushrooms were found not to contain vitamin D2that differed from the Standard Table of Food Composition in Japan-VITAMIND-and the Standard Table of Food Composition in Japan, Fifth Revised Edition-shinkishokuhinhen-. However a remarkable production of vitamin D2 was observed due to solar radiation. The maximum values of vitamin D2 were observed in mushrooms irradiated for 1hour. This amount of solar radiation had no bad effects on the mushroom's quality.These mushrooms contained high levels of alkali acid-soluble polysaccharides, followed by formic acid-soluble polysaccharides and then hot alkali-soluble polysaccharides. The alkali-soluble acid-insoluble polysaccharides and acetic acid-solublepolysaccharides were found at low levels.Prosky modification I showed the lowest value followed by the chitin corrected method. Prosky modification II resulted in the highest values. These three methods gave significantly different values.In Enokitake, the contents of the linolenic and linoleic acids were specifically high. Hatakeshimeji and Nioushimeji contained high levels of linoleic and palmitic acids. The ergosterol contents were 216, 124 and 258mg/100g dry matter in Enokitake, Hatakeshimeji and Nioushimeji respectively.

国民栄養調査成績に示されたわが国の食塩摂取量上昇の地域的特徴の検討

The objective of this study is to examine the regional feartures reported in the National Nutrition Survey that the increase in salt intake from 1985 to 1993 was steeper in the region where previous salt intake was smaller. Increases in intakes of food and sodium, derived from other seasonings (one of food categories) were related to the increase in salt intake in the whole country of Japan. Intake of other seasonings was larger in the regions where previous salt intake was smaller. The extent of the increase in salt intake from 1985 to 1993 was higher in the regions where the previous intake of ?gother seasonings was higher . The major reason why the intake of ?gother seasonings affected the increase in salt intake is attributable to the revision of tables of food composition, from the table of food composition by weight average to standard tables of food composition in Japan (fourth revised edition) in which relatively higher sodium contents are given to other seasonings than the former. It is concluded that the regional features of the increase in salt intake in Japan reported in the National Nutrition Survey is an apparent phenomenon that was caused by the change of the method for estimating amounts of nutrients, due to the change of the tables of food composition or the associated changes of the classification system of foods.

日本食品食物繊維成分表の水溶性，不溶性及び総食物繊維含量と四訂日本食品標準成分表の粗繊維及び水分含量との関係

日本食品食物繊維成分表の水溶性，不溶性及び総食物繊維含量と四訂日本食品標準成分表の粗繊維及び水分含量との関係

Preparation of Tables of Sugars in Food and Survey of Daily Sugar Intake

New foods added to the Standard Tables of Food Composition in Japan (fourth revised edition) were analyzed by high performance liquid chromatography and added to a “Table of Sugars in Foods” arranged in the same way as the “Standard Tables”. The usefulness of the revised table of sugars was evaluated by preparation of dishes commonly eaten in Japan and analysis for five sugars. The values obtained were compared with values calculated from the table of sugars. The correlation was satisfactory (r=0.860 for fructose, r=0.926 for glucose, r=0.914 for sucrose, r=0.962 for maltose, and r=0.974 for lactose). By the 24-hr recall method, the mean intake by 70 college men resident in Osaka City was calculated to be 12.3±11.0g for fructose, 16.0±11.2g for glucose, 37.9±23.9g for sucrose, 1.5±2.1g for maltose, and 11.7±12.0g for lactose. The mean intake by 70 college women resident in Osaka City was calculated to be 7.0±5.4g for fructose, 9.4±5.5g for glucose, 22.8±15.8g for sucrose, 2.2±5.2g for maltose, and 4.6±6.6g for lactose.

養殖ハマチの成長にともなう一般成分と無機成分の季節的変動

The seasonal variations with growth in the proximate compositions and mineral contents of cultured yellowtail, Seriola quinqueradiata, were examined during a 20 month period from Febru-ary, 1985 to November, 1986. The muscle of yellowtail was divided into four parts: dorsal, ventral, caudal, and dark muscles, and for each part the amounts of moisture, crude protein, crude lipid, ash, and 13 kinds of minerals were analyzed. The following results were obtained. The moisture content was higher in the caudal muscle than in the other parts. In all the muscles moisture contents tended to increase in the summer. Crude protein contents were slightly higher in one year old fish than those in two years old. In lipid contents, there was a remarkable variation according to growth, and the lowest level was found in the summer. A negative correlation was noticed (n=160, r=-0.692) between the contents of moisture and crude lipid. The seasonal variations in ash content in the dorsal, ventral, caudal muscles were relatively slight.Seasonal variations of Ca, Na, and K contents in the muscles were significant; values of P, Fe, K, Mg, Cu, and Mn in dark muscle were different considerably from those in other parts. Higher contents of Fe, Cu, and Mn were noticed in the dark muscle. Heavy metals such as Pb, Hg, and Cd in all the muscles tested were within the dietary safety levels. The mean value of the edible portion of all samples assayed during a 20 month period was as follows: moisture 55.3g, crude protein 23.6g, crude lipid 14.0g, ash 1.8g, Ca 3mg, P 265mg, Fe 1.1mg, Na 26mg, and K 336mg per 100g. These results indicate that several components differ in value from those listed in the standard tables of food composition in Japan.

灰分から食塩相当量を減じた値と他の食品成分との相関について

Three-day diets were recorded (weighing method) by 39 volunteer housewives (35-62 years of age), who were participants in the adult disease prevention program promoted by a local health center located in a suburban area of Tokyo. Nutrient intakes for 22 items in the records were calculated based on Standard Tables of Food Composition in Japan (4th revised Ed., 1982), and correlation coefficients among these items were computed statistically. From the viewpoint of mineral nutrition research, an indicator of “salt-free ash” (SFA: values obtained by excluding sodium as sodium chloride from ash) was introduced in this analysis. The intakes of SFA showed strong correlations with several components including protein, potassium and iron. These results, in combination with the earlier finding that SFA was also correlated well with dietary magnesium content, may indicate the applicability of SFA as an indicator, at least for potassium, iron and magnesium, in nutritional assessment.

Nitrogen composition of vegetables common to Japan

The total nitrogen, protein nitrogen, nonprotein nitrogen, free amino acid nitrogen, and nitrate content of cabbage, carrot, Chinese cabbage, cucumber, eggplant, green gram sprouts, Japanese radish, lettuce, onion, spinach, tomato, and welsh onion were determined. The distribution of protein nitrogen and nonprotein nitrogen in the 12 kinds of vegetables averaged 45.6 and 54.4%, respectively, of the total nitrogen present. Of the total nitrogen, 29.9% was the free amino acid nitrogen. Concentrations of nitrate were above 2000 ppm in cabbage, Chinese cabbage, Japanese radish, lettuce, and spinach. Since the current method for determination of the protein content in the Standard Tables of Food Composition in Japan converts nitrate nitrogen into ammonium nitrogen, we believe that the protein content of Japanese vegetables has been overestimated. A portion of the nitrogen intake currently assessed as protein nitrogen is likely nitrate nitrogen. Public concern has arisen over the possible negative effects of excess dietary nitrate (I. A. Wolffand A. E. Wasserman, Science 177, 15–19). Some attention has been paid to the influence of genetic variation, fertilization, and other agronomic factors on the nitrate content of vegetables. This work suggests that the factors for calculating the protein plus free amino acid content from the total nitrogen content (except nitrate nitrogen) for vegetables should be 4.7 instead of 6.25.

Vitamin A in New Food Composition Tables From Japan<xref ref-type="fn" rid="FN1">1</xref>

Standard Tables of Food Composition in Japan--Fourth Revised Edition--were issued to the public in October 1982. The data for vitamin A include chemically determined preformed vitamin A and provitamin A. Vitamin A values in the tables are shown as micrograms of retinol and/or micrograms of carotene and also as international units of retinol potency per 100 g edible portion of the foods. The term "carotene" is used for the total mixed carotenoids with vitamin A activity analyzed. In fact, the carotenes analyzed consisted of a large portion of beta-carotene and a small portion of alpha-carotene. One retinol potency (IU) is equivalent to 0.3 micrograms of retinol or 1.8 micrograms (0.6 micrograms X 3) of carotene, which means that the biologic activity of carotenoids is considered to be one-third that of retinol, mainly due to the inferior absorption of carotene. However, as an exception, in milk and dairy products 1 IU is considered to be equivalent to 0.6 micrograms of carotene. As for the foods for which both retinol and carotene contents are given in the table, the retinol potency is calculated by addition of values derived from both retinol and carotene. There are considerable differences in vitamin A values of some foods between the third revised edition and the fourth revised edition of the Standard Tables of Food Composition in Japan. The mean daily vitamin A intake of Japanese people as determined by the recent national nutrition survey was 2,120 IU when the calculation was made from the data in the fourth revised edition and 1,762 IU when the calculation was made from the data in the third revised edition, indicating approximately a 20% larger value in the former than the latter. This fact has to be taken into consideration in the comparison between new data and previous data from nutrition surveys.

The Food Constitution by Age, Sex, Activity, Pregnancy and Lactation

Expected food constitution tables for Japanese in 1975 were framed chiefly from nutritional point of view. As nutrition requirements are different by sex, age, physical activity, pregnancy and lactation, food constitution also should be made separately for each group. Nutritional desirable allowances for Japanese in 1975 were estimated with the way adopted by Japanese Committee for Nutrition Allowances in 1944 based on the expected physical status in 1975. Foods were classified into 19 groups according to the classification used in the National Nutrition Survey. Weighted average tables of food composition by food groups were calculated with the Standard Tables of Food Composition in Japan (3rd revised edition) and the results of National Nutrition Survey and Food Balance Sheet.Food constitution tables were framed so as to suffice the desirable allowances as much as possible being under consideration of expected changes in food consumption tendency of each group in 1975.A food constitution table per capita per day was also calculated based on a expected population constitution in 1975 and tables framed above.

Researches on the Nutrition of Pregnant and Lactating Women (V)

Not a few researches have been made in the composition of breast milk, but, as the proportion of the components to one another is apt to change from various causes, research workers have drawn a great variety of conclusions. The present writer has examined eleven lactating women in good life environment who are healthy and secreting their breast milk in sufficient quantities, in order to find out how much breast milk a day they have secreted over a period of six months since their time of delivery and whether the necessary nutrients (chiefly, protein and calcium) are contained in their breast milk in adequate quantities. The results of this examination are as follows.1) The average daily quantity of breast milk is 865cc. for the first month and 930cc. for the second month respectively. This is a great quantity as compared with 625cc. for the first month and 791cc. for the second month given in Morishige's paper.According to the investigations of Morishige and other research workers, breast milk is supposed to increase in its quantity after the third month, but in the present examination it has not be seen that the quantity of breast milk increases as the lactation lengthens.2) The average quantity of protein contained in 100g. of breast milk is 1.42g., a quantity close to 1.4g. given in the standard tables of food composition in Japan, but there have been great variation because of the conditions of the lactating women at the times of examination.3) The average daily intake of protein by a baby is 11.7g. (per 1kg. of body-weight is 1.54g.), and this is a very small quantity as compared with 30g. of protein allowance for an average Japanese baby.4) The average quantity of calcium contained in 100g. of breast milk is 25.7mg., and is smaller than 35mg. given in the above mentioned table.5) The average daily intake of calcium by a baby is 0.217g., and this amounts to no more than 55 per cent of the allowance (0.4g. of calcium). The intake per 1kg. of body-weight is 0.0337g., and this is aquantity smaller than that given by Dr. Hayami.6) It follows that neither protein nor calcium is taken in adequate quantities by the babies compared with the allowance, but those babies have gained weight satisfactorily.