Section of Occupational Disease, Department of Industrial Health, National Institute of Public Health, Shirokanedai 4-6-1, 108-8638, Minato-Ku, Tokyo, Japan.
Environ Health Prev Med. 2000 Jan;4(4):205-11. doi: 10.1007/BF02931259.
Evaluations of daily nutrient intakes with practical accuracy contribute not only to public but also to personal health. To obtain accurate estimations of nutrient intake, chemical analyses of a duplicate sample of all foods consumed are recommended. But these analytical methods are expensive, time consuming, and not practically applicable for field surveys dealing with numerous food samples. To solve this problem, a new rapid and simple method of estimating nutrients is developed here. Elemental compositions of cooked foods were examined using a high speed and high performance carbon, hydrogen, and nitrogen autoanalyzer, and the results showed good reproducibility. A significant correlation between Kjeldahl's and the autoanalyzer methods was observed in the nitrogen measurement (n=20; r =0.999; p< 0.001), and very good agreement was observed between the methods. Therefore, the nitrogen amount obtained by the autoanalyzer was used for the estimation of the protein proportion in the cooked foods. The fat and carbohydrate proportions estimated by the new method correlated with the values obtained by the chemical method (p< 0.001 each). There were also good agreements of fat and carbohydrate proportions between the chemical and the new estimation methods. According to these results, the new, rapid and simple estimation method established in this study should be applicable to nutritional research.
日常营养素摄入量的精确评估不仅对公众健康，也对个人健康有重要意义。为了准确估计营养素的摄入量，建议对所有摄入的食物进行重复样本的化学分析。但这些分析方法昂贵、耗时，且不适用于涉及大量食物样本的现场调查。为了解决这个问题，我们开发了一种新的快速而简单的营养素估计方法。使用高速、高性能的碳、氢、氮自动分析仪来检测烹饪食品的元素组成，结果显示具有良好的重现性。在氮的测量中，凯氏定氮法和自动分析仪方法之间存在显著相关性（n=20；r=0.999；p<0.001），并且两种方法之间具有很好的一致性。因此，自动分析仪得到的氮量用于估计烹饪食品中的蛋白质比例。新方法估计的脂肪和碳水化合物比例与化学方法得到的值相关（p<0.001）。化学方法和新的估计方法之间的脂肪和碳水化合物比例也有很好的一致性。根据这些结果，本研究中建立的新的快速、简单的估计方法应该适用于营养研究。
