Standard Tables Of Food Composition Research Articles

Iodine intake by adult residents of a farming area in Iwate Prefecture, Japan, and the accuracy of estimated iodine intake calculated using the Standard Tables of Food Composition in Japan.

Iodine intake by adults in farming districts in Northeastern Japan was evaluated by two methods: (1) government-approved food composition tables based calculation and (2) instrumental measurement. The correlation between these two values and a regression model for the calibration of calculated values was presented. Iodine intake was calculated, using the values in the Japan Standard Tables of Food Composition (FCT), through the analysis of duplicate samples of complete 24-h food consumption for 90 adult subjects. In cases where the value for iodine content was not available in the FCT, it was assumed to be zero for that food item (calculated values). Iodine content was also measured by ICP-MS (measured values). Calculated and measured values rendered geometric means (GM) of 336 and 279μg/day, respectively. There was no statistically significant (p>0.05) difference between calculated and measured values. The correlation coefficient was 0.646 (p<0.05). With this high correlation coefficient, a simple regression line can be applied to estimate measured value from calculated value. A survey of the literature suggests that the values in this study were similar to values that have been reported to date for Japan, and higher than those for other countries in Asia. Iodine intake of Japanese adults was 336μg/day (GM, calculated) and 279μg/day (GM, measured). Both values correlated so well, with a correlation coefficient of 0.646, that a regression model (Y=130.8+1.9479X, where X and Y are measured and calculated values, respectively) could be used to calibrate calculated values.

日本食品標準成分表2015年版（七訂）の活用

日本食品標準成分表2015年版（七訂）の活用

Serum vitamin D as a potential nutritional biomarker relating to the risk of schizophrenia

Nutrient and physiological imbalance is associated with the development of schizophrenia. One noticeable phenotype of subjects with schizophrenia is the increased prevalence of metabolic syndrome. Its underlying mechanisms have not yet clearly identified; however, medications and unhealthy lifestyle choices including physical inactivity and unbalanced diet may be contributing factors for developing metabolic syndrome. In this study, we investigated whether dietary factors and blood nutritional biomarkers are associated with the prevalence of schizophrenia in Korean adults. Forty seven subjects with schizophrenia were voluntarily participated and age/sex‐matched controls were utilized as controls. Dietary habits and intakes from foods were assessed with modified questionnaires for dietary guideline adherence score and semi‐quantitative food frequency questionnaires. Dietary intakes of energy and nutrients were estimated using a computer software program based on the standard tables of food composition. Also, nutritional biomarkers were analyzed in serum samples. Dietary intakes of cholesterol, vitamin D, and sodium were higher in subjects with schizophrenia compared with controls. Decreased levels of HDL cholesterol and vitamin D and increased concentrations of serum triglyceride and higher activities of AST and ALT were shown in serum samples from schizophrenic subjects compared with controls. These serum data suggest that schizophrenic subjects are at higher risk of developing metabolic syndrome and they may have higher metabolic turnover of vitamin D, which suggests that vitamin D needs to be considered as potential nutritional biomarker of the risk of schizophrenia.

日本食品標準成分表2015年版（七訂）の概要

日本食品標準成分表2015年版（七訂）の概要

The Associations of Malnutrition and Aging with Fluid Volume Imbalance between Intra- and Extracellular Water in Patients with Chronic Kidney Disease.

Fluid imbalance due to sodium retention and malnutrition can be characterized by the ratio of extracellular water (ECW) to intracellular water (ICW). We investigated whether the ECW/ICW ratio is a risk factor for adverse outcomes. Retrospective cohort study. 149 patients with chronic kidney disease from 2005 to 2009, who were followed until August 2013. Body fluid composition was measured by bioelectrical impedance analysis. Patients were categorized according to the ECW/ICW ratio tertile. Daily nutrient intake was estimated from 24-h dietary recall and analyzed using standard food composition tables. The main outcomes were adverse renal outcomes, as defined by a decline of 50% or more from the baseline glomerular filtration rate or initiation of renal replacement therapy, cardiovascular events, and all-cause mortality. The ECW/ICW ratio increased with downward ICW slope with age and renal dysfunction besides ECW excess with massive proteinuria. Sodium intake, protein intake, and calorie intake were negatively correlated with the ECW/ICW ratios due to the steeper decreasing ICW content with the decreased dietary intake than the decreasing ECW content. During a median 4.9-year follow up, patients in the highest tertile had the worst adverse renal outcomes (15.9 vs. 5.1 per 100 patient-years, P < 0.001), cardiovascular events (4.1 vs. 0.3 per 100 patient-years, P = 0.002), and mortality (11.2 vs. 1.3 per 100 patient-years, P < 0.001). The adjusted hazard ratio (95% confidence intervals) for adverse renal outcomes, cardiovascular events, and mortality were 1.15 (1.03 - 1.26), 1.12 (0.93 - 1.31), and 1.29 (1.11 - 1.50), respectively. Fluid imbalance between ICW and ECW occurring in malnourished and elderly patients with chronic kidney disease may explain the reserve capacity for volume overload and is associated with adverse renal outcomes and all-cause mortality.

Low Dietary Intakes of Omega‐3 Fatty Acids and Niacin Are Associated with Schizophrenia in Korean Adults

Increased prevalence of metabolic syndrome (MS) has been reported in subjects with schizophrenia. The underlying mechanisms have not yet clearly identified; however, medications and unhealthy lifestyle choices including physical inactivity and poor diet may be contributing factors for developing MS. In this study, we investigated whether dietary factors are associated with the prevalence of schizophrenia in Korean adults. Total 124 subjects were voluntarily participated: 1) control (CON, n = 67), and 2) schizophrenia (n = 57). Dietary habits and intakes from foods were assessed with modified questionnaires for dietary guideline adherence score and semi‐quantitative food frequency questionnaires. Dietary intakes of energy and nutrients were estimated using a computer software program based on the standard tables of food composition. Body mass index and total energy intakes were higher in subjects with schizophrenia compared with CON. Although dietary guideline adherence scores were not different among groups, male subjects with schizophrenia consumed lower levels of omega‐3 polyunsaturated fatty acids (PUFAs) (sum of eicosapentaenoic acid, docosahexaenoic acid, and docosapentaenoic acid, etc.), arachidonic acid, niacin, folate, and vitamin C. Moreover, odds ratios (OR) for schizophrenia were significantly attenuated in subjects with high dietary intakes of omega‐3 PUFAs and niacin (omega 3 PUFAs OR = 0.340, p = 0.037; niacin OR = 0.260, p = 0.010). Our results suggest the association between dietary factors and schizophrenia, and underline the necessity to develop appropriate dietary guideline for subjects with schizophrenia.

Food Composition Tables of Japan and the Nutrient Table/Database.

A global food composition database has been constructed by the United Nations Food and Agriculture Organization (FAO) based on food composition tables from every country in the world. To improve this database, the FAO has organized the International Network of Food Data Systems (INFOODS). The most recent version of the food composition table for Japan was published by the Ministry of Education, Culture, Sports, Science and Technology and is presented in three books: "Standard Tables of Food Composition Japan-2010-," "Fatty Acid Composition of Foods-2005-," and "Amino Acid Composition of Foods-2010-." The Standard Tables of Food Composition in Japan-2015- (Energy, General Components, Minerals, Vitamins, etc. Section; Fatty Acids Section; Amino Acids Section; Carbohydrates Section) will be published in 2015 and is expected to play an important role as one of the main tables of the East Asia food composition tables.

Advances in Food Composition Tables of Japan--Amino Acid, Fatty Acid and Available Carbohydrate Tables.

The new revised version of the Standard Tables of Food Composition in Japan (STFCJ 2015) will be published in 2015. The aim of the present paper is to share information on issues we have encountered during the revision. New analytical data on amino acid composition will be provided for approximately 230 foods, fatty acid composition for approximately 140 foods, and available carbohydrate (starch, glucose, fructose, sucrose, maltose, and lactose) composition for approximately 340 foods. These data will be published separately as three supplements to the STFCJ 2015: amino acid tables, fatty acid tables, and available carbohydrate tables. Available carbohydrate tables will also provide polyol (sorbitol and mannitol) and organic acid (acetic acid, lactic acid, citric acid, etc.) data. In the supplements, amino acid content will be adjusted for protein content calculated as reference nitrogen multiplied by a nitrogen to protein conversion factor, and fatty acid content adjusted for extractable lipid content, as in previous revisions. Available carbohydrate content, however, will be adjusted for water content. Values of protein content calculated as the sum of amino acid residues <PROTCAA>, lipid content expressed as triacylglycerol equivalents of fatty acids <FATNLEA>, and available carbohydrate content <CHOAVLM> will appear in the main tables of the STFCJ 2015. Protein, fat and available carbohydrate contents were significantly decreased when the preferred analytical methods of FAO were applied instead of the acceptable methods. Online publication of Japanese and English versions of these tables, reference materials, and a retrievable food composition database is planned.

High iodine intake by preschool children in Miyagi prefecture, Japan.

Standard Tables of Food Composition in Japan 2010 (FCT) remain incomplete for iodine contents. This survey was initiated to develop a method to cope with this shortage and to find daily iodine intake of preschool children in Japan. Data were available for one-day food intake for 296 3- to 6-year-old children (the total cases). 128 samples (the selected cases) were analyzed by ICP-MS for iodine (the measured values). Iodine intake was also calculated using FCT assuming that iodine contents in missing items were zero (the calculated values). Measured and calculated values for the selected 125 cases (after exclusion of 3 extreme cases) gave geometric means (GM) of 117.6 and 101.8 μg/day. The measured/calculated ratio in GM, 117.6/101.8 = 1.155, was applied to the calculated values for total 296 cases to estimate iodine intake (the estimated values). GM for the estimated value was 175.2 μg/day and it was 8.93 μg/kg/day after adjustment for body weight for 296 children. There was no significant difference between boys and girls. The GM values for both the measured and estimated values (n = 125 pairs) were 117.6 μg/day. The agreement suggested that the factor employed, 1.155, was proper and adequate. Literature survey suggested that values on a body weight basis were comparable between the children and adults in Japan. The levels were higher than levels in east Asian countries. A correction method was developed for estimation of daily dietary iodine intake. The iodine intake level for preschoolers was comparable to levels for adult population.

食品成分表改訂の概要

At present, following 3 kinds of food composition tables: standard tables of food composition in Japan-2010-, amino acid composition of foods-2010- and fatty acids section of standard tables of food composition in Japan (fifth revised and enlarged edition) -2005-, are being used. Iodine, selenium, chromium, molybdenum and biotin were newly tabled in standard tables of food composition in Japan-2010-. And idea on “Food energy-methods of analysis and conversion factors”, FAO food and nutrition paper 77 (2002), was introduced. Protein (the sum of amino acid residues) based on amino acids composition and triacylglycerol equivalents based on fatty acids composition were also tabled as reference information. And new reference nitrogen - protein conversion factors were reported. For new food composition tables, carbohydrates composition (mono-, di-, oligosaccharide, fructan and starch), polyols and organic acids composition (acetic acid, citric acid, malic acid, etc.) are directly analyzed. Available carbohydrates will be expressed as monosaccharide equivalents. And several hundreds of foods were newly analyzed. New food composition tables are planned to be published in 2015.

Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students

Objectives: The objective of this study was to revise the target pattern in food guidance system for adolescents’ balanced menu planning. Methods: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. Results: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals’ and 6 vitamins’ contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milk⋅dairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. Conclusions: Revised target pattern based on the adolescent’s foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items. Korean J Community Nutr 19(3): 274~282, 2014

식품 영양 연구, 정책, 산업의 기반이 되는 국가표준식품성분표의 활용

The National Standard Food Composition Table published by the Rural Development Administration (RDA) provides the foundations in research, nutrition monitoring, policy and dietary practices in Korea. This databases consists of several sets of data including food descriptions, nutrients, portion weights, and source of data. The National Standard Food Composition Table have been published since 1970 and, recently, new version (8th edition) of Food Composition Table which has quantitative and qualitative nutrient data is released in 2011. In addition, the User-friendly Food Composition Table is divided into adult, children, and elderly categories depending on the subjects because we need different nutrients according to various ages. The Tables of Food Functional Composition is firstly edited in 2009. RDA published the minerals and fatty acids composition table, tables of amino acid, fat-soluble vitamin composition table, and the cholesterol table. The resulting database will be widely used. The users of the databases are from diverse fields, includeing federal agencies, the food industry, health professionals, restaurants, software application developers, academia and research organizations, international organizations, and foreign governments ect. Therefore, consistent improvements of the database is important, so that people can better address such health challenges by providing reliable and accurate data.

Food Predictors of Plasma Carotenoids

Empirical prediction models that weight food frequency questionnaire (FFQ) food items by their relation to nutrient biomarker concentrations may estimate nutrient exposure better than nutrient intakes derived from food composition databases. Carotenoids may especially benefit because contributing foods vary in bioavailability and assessment validity. Our objective was to develop empirical prediction models for the major plasma carotenoids and total carotenoids and evaluate their validity compared with dietary intakes calculated from standard food composition tables. 4180 nonsmoking women in the Nurses’ Health Study (NHS) blood subcohort with previously measured plasma carotenoids were randomly divided into training (n = 2787) and testing (n = 1393) subsets. Empirical prediction models were developed in the training subset by stepwise selection from foods contributing ≥0.5% to intake of the relevant carotenoid. Spearman correlations between predicted and measured plasma concentrations were compared to Spearman correlations between dietary intake and measured plasma concentrations for each carotenoid. Three to 12 foods were selected for the α-carotene, β-carotene, β-cryptoxanthin, lutein/zeaxanthin, lycopene, and total carotenoids prediction models. In the testing subset, Spearman correlations with measured plasma concentrations for the calculated dietary intakes and predicted plasma concentrations, respectively, were 0.31 and 0.37 for α-carotene, 0.29 and 0.31 for β-carotene, 0.36 and 0.41 for β-cryptoxanthin, 0.28 and 0.31 for lutein/zeaxanthin, 0.22 and 0.23 for lycopene, and 0.22 and 0.27 for total carotenoids. Empirical prediction models may modestly improve assessment of some carotenoids, particularly α-carotene and β-cryptoxanthin.

Implant retainers for free‐end removable partial dentures affect mastication and nutrient intake

This study measured swallowing threshold parameters and nutrient intake in partially dentate subjects rehabilitated by conventional free-end removable partial dentures (RPD) and by RPD over posterior implant retainers and ball attachments (BA). Eight subjects (two men and six women; mean age 60.1 ± 6.6 years old) received conventional total maxillary dentures and free-end RPD in the mandible. Two months after denture insertion, swallowing threshold and nutrient intake assessments occurred, which included an evaluation of the number of masticatory cycles and medium particle size (X₅₀) of a silicone test material (Optocal). A 3-day food diary verified nutrient intake based on a standard Brazilian Food Composition Table. Then, osseointegrated implants were placed bilaterally in the mandibular first molar region, followed by BA, which was fitted in the RPD bases after healing. After 2 months of the RPD over implants and BA use, variables were again assessed. Wilcoxon signed rank tests evaluated the data (P < 0.05). Masticatory cycles did not differ (P > 0.05); however, subjects showed decreased X₅₀ values at the swallowing moment (P = 0.008) and increased daily energy (P = 0.008), carbohydrate (P = 0.016), protein (P = 0.023), calcium (P = 0.008), fiber (P = 0.016), and iron (P = 0.016) intake with RPD implants and BA inserts. No differences were found in fat consumption (P > 0.05). Implants and BA retainers over a free-end RPD resulted in smaller swallowed median particle size and improved nutrient intake.

Usual Dietary Intakes of Selected Trace Elements (Zn, Cu, Mn, I, Se, Cr, and Mo) and Biotin Revealed by a Survey of Four-Season 7-Consecutive Day Weighed Dietary Records in Middle-Aged Japanese Dietitians

We aimed to identify food sources of selected trace elements (Zn, Cu, Mn, I, Se, Cr, Mo) and biotin in the Japanese diet and to assess usual dietary intakes based on the ratios of within-person to between-person variance. Subjects were 98 middle-aged dietitians living in central Japan who participated in a survey of four-season 7 consecutive day weighed diet records. Based on the latest Standard Tables of Food Composition in Japan published in 2010, food sources of selected nutrients were located according to a contribution analysis, and computed usual dietary intakes. Dietary intakes were checked with the Dietary Reference Intakes for Japanese 2010. Prevalence of inadequacy in a group was determined using the Estimated Average Requirement cut-point method. The major contributors to selected trace elements and biotin were not only meat and milk, but also traditional Japanese food items, including rice, tofu and tofu products, fish, seaweed, chicken eggs, fermented soy bean seasonings, and green tea. Medians of usual intakes were estimated for Zn (men 8.9 mg, women 8.4 mg), Cu (1.32 mg, 1.21 mg), Mn (3.73 mg, 3.76 mg), I (312 μg, 413 μg), Se (97 μg, 94 μg), Cr (10 μg, 9 μg), Mo (226 μg, 184 μg), and biotin (51.7 μg, 47.6 μg). The prevalence of inadequacy of dietary intakes was high for Zn, Cu and Cr. Regarding I, the proportion above the Tolerant Upper Level was overestimated based on the crude mean value. We first identified food sources of selected trace elements and biotin in the Japanese diet, and assessed the usual intakes.

「日本食品標準成分表(2010)に新たに収載されたビタミン・ミネラルの活用と課題」総論( 日本食品標準成分表(2010)に新たに収載されたビタミン・ミネラルの活用と課題)

「日本食品標準成分表(2010)に新たに収載されたビタミン・ミネラルの活用と課題」総論( 日本食品標準成分表(2010)に新たに収載されたビタミン・ミネラルの活用と課題)

日本食品標準成分表の食品群と中医営養学の食性との関連性

日本食品標準成分表の食品群と中医営養学の食性との関連性

Nutritional characteristics of biotin collected in the Standard Tables of Food Composition in Japan in 2010

Nutritional characteristics of biotin collected in the Standard Tables of Food Composition in Japan in 2010

日本食品糖質推定成分表の作成

The principal 705 Japanese foods were selected from the Standard Tables of Food Composition in Japan — 2010 — (Standard Tables) because these foods are known to contain available carbohydrates including starch, glucose, fructose, sucrose maltose and/or lactose. Individual available carbohydrate contents were calculated and tabulated based both on the estimated saccharide (carbohydrate minus dietary fiber) content of each selected food in the Standard Tables and the starch and sugar content of the food included in The McCance and Widdowson’s The Composition of Foods, USDA National Nutrient Database for Standard Reference and other sources. Because the compiled tabulated form, the Japanese Starch and Sugars Presumptive Composition Tables (JSSPCT), is harmonized with the Standard Tables, one can utilize the data in the JSSPCT as a reference for research and other purposes until and after the Ministry of Education, Culture, Sports, Science and Technology or other national organization publishes the official tables for available carbohydrate composition of foods in Japan.

Research on Formulation and Application of “Standard Tables of Food Composition in Japan”

【目的】食品成分表の策定及び活用のための研究を行った。策定に関する研究は，1．穀類（(1)飯，かゆ，おもゆの栄養価，(2)無洗米の栄養価及び精白米との相違，(3)炊飯器による飯の成分残存率及び嗜好の相違，(4)飯の水分量），2．廃棄部位と廃棄率，3．調理器具の相違が焼き魚の成分損失に与える影響），4．肉類（(1)市販肉類の皮下脂肪及び筋肉間脂肪割合，(2)肉類のモデル試料による成分残存率），5．四訂成分表及びフォローアップ成分表のデータの活用（(1)調理による成分残存率，(2)成分値の推定），6．漬物の塩分量，7．栄養士・管理栄養士の成分表作成への要望である。活用に関する研究は，1．液状食品の 100 ml 成分表，2．調理による成分変化を考慮した栄養価計算のための成分表の作成，3．調理による成分残存率，4．区分別の調理した食品の成分残存率及び調理食品が未収載の食品の成分値，5．未収載成分の推定（(1)脂肪酸とトランス型脂肪酸，(2)糖質），6．食事指導及び栄養教育（(1)魚類，肉類，果実類及び野菜類のエネルギー及び重量別評価，(2)しょ糖，(3)アルコール飲料，(4)外食料理，(5)硝酸イオン，(6)ヨウ素）である。策定に関する研究結果は，成分表の基礎データとして活用され，活用に関する研究結果は，実摂取栄養量に近似した栄養評価および栄養教育に活用されている。精度の高い栄養管理には，成分表を読み，適切に活用することが望まれる。