料理・食品に対するし好と血液化学成分値との関連について
書誌事項
- タイトル別名
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- Relationship between food preference and value of biological constituent with reference to the diet induced disease.
抄録
Relationship between clinical parameters and food preference to 17 particular items was studied on 517 middle-aged males and females who went through medical checkups. The results were as follows.<br>1) Both male and female subjects showed preference to sashimi (raw fish), broiled-eels and tororojiru (grated yam soup).<br>2) Males showed more preference for food items of animal origin having unique aroma and pungent taste such as oyster, kimuchi (hot pickled vegetable), and liver.<br>3) Females tended to show preference for fiber-containing foods such as cooked wild vegetables and salad in tofu-sesami dressing.<br>4) Clinical parameters were more closely related with food preference in males than in females.<br>5) Preference to certain food items, particularly oyster, is closely related with habitual drinking, which in turn is assumed to have been directly reflected in the clinical parameters.<br>6) The mean values of triglyceride, total cholesterol, γ-glutamyltransferase, uric acid and blood pressure of those who prefer broiled-eels, sea-cucumber, yam soup and liver were higher than those who disliked such items. The difference was statistically significant.
収録刊行物
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- 栄養学雑誌
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栄養学雑誌 49 (1), 25-34, 1991
特定非営利活動法人 日本栄養改善学会
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詳細情報 詳細情報について
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- CRID
- 1390001206547693696
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- NII論文ID
- 130003448221
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- ISSN
- 18837921
- 00215147
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可