食品成分表改訂の概要

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  • 安井 明美
    独立行政法人農業・食品産業技術総合研究機構食品総合研究所

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タイトル別名
  • The outline of new food composition tables
  • 第48回大会特別講演 食品成分表改訂の概要
  • ダイ48カイ タイカイ トクベツ コウエン ショクヒン セイブンヒョウ カイテイ ノ ガイヨウ

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  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.<BR>  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.<BR>  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.

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