Consideration of Food Nutrition Labeling Based on the Standard Tables of Food Composition in Japan―2020― (Eighth Revised Edition)

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  • Takebayashi Jun
    National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition
  • Suzuki Ippei
    National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition
  • Chiba Tsuyoshi
    National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition

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Other Title
  • 日本食品標準成分表2020年版（八訂）を用いた栄養成分表示に関する考察
  • ニホン ショクヒン ヒョウジュン セイブンヒョウ 2020ネンバン(ハチテイ)オ モチイタ エイヨウ セイブン ヒョウジ ニ カンスル コウサツ

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<p>Since 2015, it has been required to declare the nutrient contents of processed foods in terms of calories, proteins, fats, carbohydrates, and salt equivalents. In principle, the declared values of nutrients are based on analytical values obtained using methods authorized by the Food Labeling Standards. However, values calculated by reference to reasonable sources such as the Standard Tables of Food Composition in Japan (SFCTJ) are also acceptable. In order to allow consumers to compare nutrition labeling and select suitable foods, it is desirable for these calculated values to approximate the analytical values. SFCTJ 2020 (Eighth revised edition) changes the energy calculation method from that in SFCTJ 2015 (Seventh revised edition) and presents the amounts of some nutrients in several ways. Therefore, this paper compares the analytical methods for nutrient declarations and SFCTJ 2020 and considers the most appropriate method for referring to SFCTJ 2020 for nutrient declarations.</p>

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