Kawamura Tomoyuki, Takamura Chihiro, Hirose Masakazu, Hashimoto Tomomi, Higashide Takashi, Kashihara Yoneo, Hashimura Kayako, Shintaku Haruo
Department of Pediatrics, Graduate School of Medicine, Osaka City University, Osaka, Japan.
Clin Pediatr Endocrinol. 2015 Oct;24(4):153-65. doi: 10.1297/cpe.24.153. Epub 2015 Oct 24.
The objective of this study was to identify factors affecting on errors in carbohydrate (CHO) content estimation during CHO counting. Thirty-seven type 1 diabetes patients and 22 of their parents and 28 physicians/dieticians were enrolled in this study. CHO counting was counted in "Carb", with 1 Carb defined as 10 g of CHO. To evaluate the accuracy of CHO counting, 80 real-size photographs of cooked meals were presented to the subjects for Carb estimation. Carbs tended to be overestimated for foods containing relatively small amounts of Carbs. On the other hands, Carbs tended to be underestimated for foods with higher than 6 Carbs. Accurate estimation of the Carbs in food containing a large amount of rice was particularly difficult even in the subjects having the CHO counting experience. The Carb contents of high-calorie foods such as meats, fried foods, and desserts tended to be overestimated. This error was smaller in subjects having the CHO counting experience. In conclusion, misunderstanding of high-calorie dishes containing high amounts of CHO was observed in inexperienced subjects, indicating the efficacy of the current methodology of CHO counting. On the other hand it was difficult even for experienced subjects to assess the amount of seasoned rice, suggesting the need for a new methodology for accurate estimation.
本研究的目的是确定在碳水化合物计数过程中影响碳水化合物（CHO）含量估计误差的因素。37名1型糖尿病患者及其22名父母以及28名医生/营养师参与了本研究。碳水化合物计数以“碳水单位（Carb）”进行，1个碳水单位定义为10克碳水化合物。为评估碳水化合物计数的准确性，向受试者展示了80张熟食的实际尺寸照片以进行碳水单位估计。对于碳水单位含量相对较少的食物，碳水单位往往被高估。另一方面，对于碳水单位高于6的食物，碳水单位往往被低估。即使是有碳水化合物计数经验的受试者，准确估计含有大量米饭的食物中的碳水单位也特别困难。肉类、油炸食品和甜点等高热量食物的碳水单位含量往往被高估。有碳水化合物计数经验的受试者中这种误差较小。总之，在缺乏经验的受试者中观察到对含有大量碳水化合物的高热量菜肴存在误解，这表明当前碳水化合物计数方法的有效性。另一方面，即使是有经验的受试者也难以评估调味米饭的量，这表明需要一种新的准确估计方法。
