Chiplonkar Shashi Ajit, Agte Vaishali Vilas
Agharkar Research Institute, G G Agarkar Road, Pune 411 004, India.
Asia Pac J Clin Nutr. 2007;16(2):227-39.
Individual cooked foods (104) and composite meals (92) were examined for agreement between nutritive value estimated by indirect analysis (E) (Indian National database of nutrient composition of raw foods, adjusted for observed moisture contents of cooked recipes), and by chemical analysis in our laboratory (M). The extent of error incurred in using food table values with moisture correction for estimating macro as well as micronutrients at food level and daily intake level was quantified. Food samples were analyzed for contents of iron, zinc, copper, beta-carotene, riboflavin, thiamine, ascorbic acid, folic acid and also for macronutrients, phytate and dietary fiber. Mean percent difference in energy content between E and M was 3.07+/-0.6%, that for protein was 5.3+/-2.0%, for fat was 2.6+/-1.8% and for carbohydrates was 5.1+/-0.9%. Mean percent difference in vitamin contents between E and M ranged from 32 (vitamin C) to 45.5% (beta-carotene content); and that for minerals between 5.6 (copper) to 19.8% (zinc). Percent E/M were computed for daily nutrient intakes of 264 apparently healthy adults. These were observed to be 108, 112, 127 and 97 for energy, protein, fat and carbohydrates respectively. Percent E/M for their intakes of copper (102) and beta-carotene (114) were closer to 100 but these were very high in the case of zinc (186), iron (202), and vitamins C (170), thiamine (190), riboflavin (181) and folic acid (165). Estimates based on food composition table values with moisture correction show macronutrients for cooked foods to be within +/- 5% whereas at daily intake levels the error increased up to 27%. The lack of good agreement in the case of several micronutrients indicated that the use of Indian food tables for micronutrient intakes would be inappropriate.
对个体烹饪食品（104份）和复合餐食（92份）进行了研究，以考察通过间接分析（E）（根据印度生食品营养成分国家数据库，并根据烹饪食谱中观察到的水分含量进行调整）估算的营养价值与我们实验室化学分析（M）结果之间的一致性。对在食物层面和每日摄入量层面使用经水分校正的食物表值来估算常量营养素和微量营养素时所产生的误差程度进行了量化。分析了食物样本中的铁、锌、铜、β-胡萝卜素、核黄素、硫胺素、抗坏血酸、叶酸含量，以及常量营养素、植酸盐和膳食纤维含量。E和M之间能量含量的平均百分比差异为3.07±0.6%，蛋白质为5.3±2.0%，脂肪为2.6±1.8%，碳水化合物为5.1±0.9%。E和M之间维生素含量的平均百分比差异在32（维生素C）至45.5%（β-胡萝卜素含量）之间；矿物质的差异在5.6（铜）至19.8%（锌）之间。计算了264名明显健康成年人的每日营养素摄入量的E/M百分比。能量、蛋白质、脂肪和碳水化合物的E/M百分比分别为108、112、127和97。他们铜（102）和β-胡萝卜素（114）摄入量的E/M百分比更接近100，但锌（186）、铁（202）、维生素C（170）、硫胺素（190）、核黄素（181）和叶酸（165）的情况则非常高。基于经水分校正的食物成分表值的估算表明，烹饪食品的常量营养素在±5%以内，而在每日摄入量层面，误差增加到了27%。几种微量营养素缺乏良好的一致性，这表明使用印度食物表来估算微量营养素摄入量是不合适的。
