Tokudome Y, Imaeda N, Ikeda M, Kitagawa I, Fujiwara N, Tokudome S
Nagoya Bunri College, Japan.
J Epidemiol. 1999 Apr;9(2):78-90. doi: 10.2188/jea.9.78.
On the basis of 351 one-day weighed diet records, we selected foods/recipes contributing to nutrients of interest for a data-based food frequency questionnaire by contribution analysis and multiple regression analysis. Total fat was largely of animal and vegetable origin, irrespective of analytic methods. Saturated fatty acid was mostly from animal and vegetable sources according to contribution analysis, and that of animal origin was the main contributor by multiple regression analysis. Mono-unsaturated fatty acid was substantially supplied by animal and vegetable products by either analytic method. Poly-unsaturated fatty acid, n-6 poly-unsaturated fatty acid and linoleic acid were found to be of vegetable origin and chicken egg according to contribution analysis; while vegetable oil and mayonnaise were the major contributors to variance in intake. Arachidonic acid was, however, mostly provided by animal sources including chicken egg and fish, irrespective of analytic methods. N-3 poly-unsaturated fatty acids and alpha-linolenic acid were of vegetable and marine origin. Eicosapentaenoic and docosahexaenoic acids were particularly from marine products, irrespective of analytic methods, except for chicken egg in docosahexaenoic acid by contribution analysis. Cholesterol was of animal and marine origin by either analytic method. Thus, foods contributing to absolute intake and variance in intake of fat, fatty acids and cholesterol differed considerably.
基于351份一日称重饮食记录，我们通过贡献分析和多元回归分析，从数据化食物频率问卷中选择了对目标营养素有所贡献的食物/食谱。无论采用何种分析方法，总脂肪主要来源于动物和植物。根据贡献分析，饱和脂肪酸大多来自动物和植物来源，而通过多元回归分析，动物来源的饱和脂肪酸是主要贡献者。无论采用哪种分析方法，单不饱和脂肪酸主要由动物和植物产品提供。根据贡献分析，多不饱和脂肪酸、n-6多不饱和脂肪酸和亚油酸来源于植物和鸡蛋；而植物油和蛋黄酱是摄入量差异的主要贡献者。然而，无论采用何种分析方法，花生四烯酸大多来自动物来源，包括鸡蛋和鱼类。n-3多不饱和脂肪酸和α-亚麻酸来源于植物和海洋。二十碳五烯酸和二十二碳六烯酸尤其来源于海产品，无论采用何种分析方法，但根据贡献分析，二十二碳六烯酸中鸡蛋除外。无论采用哪种分析方法，胆固醇来自动物和海洋来源。因此，对脂肪、脂肪酸和胆固醇的绝对摄入量和摄入量差异有贡献的食物差异很大。
