Investigation of Amino Acid and Fatty Acid Profiles of Japanese Diets Using the Food Exchange Lists for Diabetes Diet

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  • TSUMURA Ayari
    Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School
  • YAMANAKA-OKUMURA Hisami
    Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School Department of Food Science and Nutrition, Doshisha Women College of Liberal Arts
  • KAWAKAMI Hana
    Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School
  • YAMAMOTO Shiori
    Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School
  • OURA Mayu
    Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School
  • TATANO Hiroshi
    Department of Health and Nutrition, Faculty of Nursing and Nutrition, The University of Shimane
  • OHMINAMI Hirokazu
    Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School
  • MASUDA Masashi
    Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School
  • TAKETANI Yutaka
    Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School

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<p>Dietary Reference Intakes for Japanese provide target values for proteins, fats, and carbohydrates. However, they do not provide information on reference values for amino acids (AAs) and fatty acids (FAs), which determine the quality of foods in detail. Therefore, we evaluated AAs and FAs using the Food Exchange Lists—Dietary Guidance for Persons with Diabetes (in Japanese) Utilization, Second Edition Sample Menus and Practice (FELD) as an ideal Japanese diet. Based on FELD, 15 different daily meal patterns were employed with combinations of three levels of carbohydrates %energy (high carbohydrate [HC], 60%; middle carbohydrate [MC], 55%; and low carbohydrate [LC], 50%) and five levels of energy (1,200–2,000 kcal). Using the Japanese Food Composition Table 2020 adjusted for 1,000 kcal, 18 AAs, 49 FAs, and calorie densities (CDs, kcal/g) were calculated and compared among the three groups. Dietary AA was rich in glutamic acid, aspartic acid, and leucine; in order, no significant differences were observed among HC, MC, and LC for 18 AAs. Dietary FA was higher for 18:1 total, 16:0, and 18:2 n-6. Moreover, 16:0, 20:0, and 18:1 total in LC and 22:0 and 18:3 n-3 in MC were significantly higher than those in HC. The HC, MC, and LC CD was low at 0.82, 0.84, and 0.93 kcal/g, respectively. No significant differences in 18 AAs and CD were noted among HC, MC, and LC in FELD; however, significant differences were observed in the FA profiles. This study suggests the importance of evaluating diet using AA and FA units.</p>

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