- Email: [email protected]
Advances in food composition tables in Japan-Standard Tables Of Food Composition in Japan – 2015 – (Seventh Revised Edition)–
Accepted Manuscript Advances in Food Composition Tables in Japan -Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition)Tomoko Watanabe, Ryoko Kawai PII: DOI: Reference:
S0308-8146(17)30852-X http://dx.doi.org/10.1016/j.foodchem.2017.05.062 FOCH 21123
To appear in:
Food Chemistry
Received Date: Revised Date: Accepted Date:
27 June 2016 15 January 2017 12 May 2017
Please cite this article as: Watanabe, T., Kawai, R., Advances in Food Composition Tables in Japan -Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition)-, Food Chemistry (2017), doi: http://dx.doi.org/ 10.1016/j.foodchem.2017.05.062
This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
1
Title: Advances in Food Composition Tables in Japan
2
－Standard Tables of Food Composition in Japan -
3
2015 - (Seventh Revised Edition)－
4
Tomoko Watanabe*1, Ryoko Kawai*2
5
* 1:Department of Nutrition, Faculty of Healthcare
6
Sciences, Chiba Prefectural University of Health
7
Sciences
8
*2: Ministry of Education, Culture, Sports, Science and
9
Technology
10 11 12
Abstract: The latest version of the Standard Tables of Food
13
Composition in Japan -2015- comprises the main food
14
composition table (Standard Tables of Food
15
Composition in Japan–2015-[Seventh revised Edition))
16
and three supplementary books. The supplementary
17
books are Standard Tables of Food Composition in
18
Japan - 2015 - (Seventh Revised Edition) - Amino Acids
19
- , Standard Tables of Food Composition in Japan -
20
2015 - (Seventh Revised Edition) - Fatty Acids - and
21
Standard Tables of Food Composition in Japan - 2015 -
22
(Seventh Revised Edition) - Available Carbohydrates,
23
Polyols and Organic Acids -.
24
We believe understanding these food composition 1
25
tables can give greater insight into Japan’s gastronomic
26
culture and changes in eating habits. We expect them
27
to play important roles as part of the East Asia food
28
composition tables.
29 30
Highlights:
31
・The Standard Tables of Food Composition in Japan
32
-2015- was released in 2015．
33
・It includes three supplementary tables (Amino Acids,
34
Fatty Acids, Carbohydrates) .
35
・They have been published as books and on the
36
website.
37
・They can give insight into Japan’s gastronomic
38
changes in eating habits.
39
・They are one of the important databases of the East
40
Asia food composition tables.
41
Key words:
42
Food Composition Tables of Japan, Food in Japan,
43
Japan's eating habits, Nutrient Table/Database in Japan,
44
Nutrient Table/Database of Asia East
45 46 47 48 2
49 50
1. Introduction Food composition tables and nutrient
51
tables/databases are an important source of information
52
for health studies, food labeling, nutrition education,
53
dietary assessment and agriculture, government policy
54
for health and nutrition (1,3,6).
55
These tables are generally constructed on a
56
country-by-country basis, describing nutritional
57
information relevant to the primary foods in each
58
country.
59
In recent years, these food composition tables have
60
been released as both a printed publication and an
61
electronic database, thus facilitating access and
62
improving data availability.
63
The first edition of the food composition tables of
64
Japan (number of components listed: 14, number of
65
foods listed: 538) was released in 1950 (14). Food
66
composition tables in Japan have been developed
67
according to Japanese style diet. In Japan, a typical
68
meal is made up of staple food, a main dish and side
69
dishes. Staple food is cereals. Main dish contains meat,
70
fish, eggs or soy products. Side dishes contain
71
vegetables, seaweed or mushrooms. The tables are
72
revised regularly to account for technological 3
73
advancements, such as improvements in measurement
74
methods and changes in circumstances involving food
75
stuffs, such as breeding or changes in cultivation
76
methods (Table 1.). “Main Composition Tables 2015” to
77
the food composition table (number of components
78
listed: 52, number of foods listed: 2191) represents the
79
seventh version overall, with the total number of
80
components increased 3.7-fold and foods 4.1-fold
81
compared with the first edition.
82
The Standard Tables of Food Composition in Japan
83
-2015- released in 2015, includes the main food
84
composition table (Standard Tables of Food
85
Composition in Japan–2015-(Seventh revised Edition)
86
(hereinafter referred to as “Main Composition Tables
87
2015”) (10), and three supplementary books.
88
Supplementary books are Standard Tables of Food
89
Composition in Japan - 2015 - (Seventh Revised
90
Edition) - Amino Acids - (hereinafter referred to as
91
“Amino Acids Composition Tables 2015”)(11), Standard
92
Tables of Food Composition in Japan - 2015 - (Seventh
93
Revised Edition) - Fatty Acids - (hereinafter referred to
94
as “Fatty Acids Composition Tables 2015”) (12) and
95
Standard Tables of Food Composition in Japan - 2015 -
96
(Seventh Revised Edition) - Available Carbohydrates, 4
97
Polyols and Organic Acids - (hereinafter referred to as
98
“Carbohydrates Composition Tables 2015”)(13). These
99
four books are the latest of Japan's food composition
100
tables (hereinafter referred to as “All Composition
101
Tables 2015”).
102
While these tables largely comprise digital data for
103
nutrition calculations, understanding these food
104
composition tables can give greater insight into Japan’s
105
gastronomic culture and changes in eating habits. In
106
addition, they are expected to play an important role as
107
one of the main tables of the East Asia food
108
composition tables.
109
The purpose of this paper is to discuss the
110
development methods, features and challenges of “All
111
Composition Tables 2015”.
112 113
2. Methods of “All Composition Tables 2015”.
114
2-1. Development period
115
Development period of “All Composition Tables 2015”.is
116
the December 2010 - December 2015.
117
2-2.Organization
118
The food composition table in Japan is developed by
119
the Expert Committee on Food Components, which
120
belongs to a Japanese government organization (The 5
121
Council for Science and Technology, MEXT: Ministry of
122
Education, Culture, Sports, Science and Technology）.
123
The committee consists of 19 experts in epidemiology,
124
nutritional science, food science, food analysis. The
125
Office for Resources is the secretariat. The secretariat
126
outsources the food component analysis to private
127
laboratories. Over the past 10 years, the analyses have
128
virtually been carried out by the largest third-party
129
analytical body (Japan Food Research Laboratories,
130
JFRL). In JFRL most of the analytical items for the food
131
composition table such as protein, fat, carbohydrates,
132
vitamins, mineral nutrients, fatty acids, amino acids are
133
accredited as ISO/IEC17025.
134
2-3. Established procedure
135
The above committee examined the selection and the
136
analysis methods of the food list. Listed foods from The
137
Standard Tables of Food Composition in Japan -2010-
138
(hereinafter referred to as “Composition Tables
139
2010”)(8)was used as the foundation for the latest food
140
list, The committee examined foods that became
141
common recently as well as questionable ingredients
142
listed in “Composition Tables 2010”.
143 144
Committee members are responsible for one or two food groups and cooking methods. Once the food list is 6
145
determined, each committee member according to their
146
area of responsibility creates a purchase order with
147
specifications for samples based on the food list. In
148
addition there are specific cooking instructions for each
149
food on the list. ISO/IEC17025 accredited private
150
laboratories analyze the samples according to the
151
committee’s specifications and report the results. The
152
laboratories record sample history details such as
153
preparation history as well as discard rates and cooking
154
details if necessary.
155
The committee studies the latest reports from the
156
laboratories with all the previous data from The
157
Standard Tables of Food Composition in Japan Fourth
158
revised edition -1982-(21) and determines the listed
159
value per 100g edible portion of all food and all
160
components in “All Composition Tables 2015”
161
Component values and energy of confectioneries are
162
calculated from the recipe. In “Amino Acids
163
Composition Tables 2015” and “Fatty Acids
164
Composition Tables 2015”, component values of some
165
of the cooked foods listed are estimated from their raw
166
ingredients. We estimated values of 171 foods in
167
“Amino Acids Composition Tables 2015”（5, 23） and
168
168 foods in “Carbohydrates Composition Tables 2015” 7
169
（5,15,23）from values borrowed from overseas
170
composition tables. The sources are indicated in
171
brackets.
172
In addition, the committee calculated the residual ratio
173
of the components after foods were cooked and created
174
residual ratio table by food groups and by cooking
175
methods.
176
The committee utilized the data provided from Japan
177
Water Works Association. The data included Japan’s
178
tap water’s mineral content by region and water source
179
(the average value of the year).
180
Moreover, the committee collected recipes and samples
181
of common Japanese side dishes from food service
182
providers nationwide to examine component value and
183
nutrition as well as water content. Additionally the
184
committee member responsible wrote explanations of
185
component values of the food groups and each food for
186
easier understanding.
187
2-4. Analysis
188
Analytical methods for these components including their
189
validation process are discussed and determined by the
190
committee.
191
Most analytical items in the foods have been analyzed
192
basically according to the latest version of “the Analysis 8
193
Manual for the All Composition Tables 2015”.” which
194
were revised and then published as a book and on
195
MEXT’s website (http://www.mext.go.jp/a_menu/
196
syokuhinseibun /1368931.htm) (9). To conserve the
197
budget and analytical time, several foods collected from
198
different production areas were combined to make a
199
composite sample prior to analysis. For the method
200
validation, the precision and trueness were evaluated
201
by repetition tests and recovery tests using an
202
appropriate standard or certified reference material,
203
respectively. Satisfactory Z-scores in proficiency tests
204
were to be confirmed for most of the analytical items.
205
2-5.Energy and the energy conversion factor
206
Energy of food is calculated by multiplying the
207
amount (g) of proteins, lipids, and carbohydrates per
208
100 g of edible portion by the energy conversion factor
209
of each energy-yielding component. Energy is
210
calculated in 7 ways. i) The main foods for Japanese
211
are based on the study of the Japanese diets
212
(16,17,19,20).The following are the main foods for
213
Japanese people: cereals, animal products, fats and
214
oils, soybeans and soybean products. The results of the
215
study on the energy usage of the Japanese are based
216
on past research. ii) In regard to the foods other than 9
217
the aforementioned, in principle, the energy conversion
218
factors are based on those used in the report by
219
FAO-WHO Joint Ad Hoc Expert Committee（4）. iii) If
220
energy conversion factors are unclear, the Atwater
221
factor has been applied (24).
222
foods are made from more than one raw material, the
223
Atwater factor is applied. v) Alcohol of the energy
224
conversion factor is 7.1 kcal/g(4)．vi) Acetic acid of the
225
energy conversion factor is 3.5 kcal/g(7). vii) For dietary
226
fiber-rich foods, energy is calculated as a provisional
227
value, (18) because there was a big difference in the
228
measured value of the individual energy usage rate in
229
the study of Japanese people. Dietary fiber-rich foods
230
are mushrooms, algae, etc. The provisional values are
231
obtained by using the Atwater factor and multiply them
232
by 0.5.
iv) When the prepared
233 234
3. Results and Discussion
235
3-1 List of Composition Tables and How to publish
236
Table2 shows the list of composition tables in “All
237
Composition Tables 2015”. They have been published
238
as books and on the Committee’s website.
239
Food composition tables in “All Composition Tables
240
2015” can be downloaded as Excel and PDF files. 10
241
There are four composition tables, “Main Composition
242
Tables 2015,” “Amino Acids Composition Tables 2015,”
243
“Fatty Acids Composition Tables 2015,” and
244
“Carbohydrates Composition Tables 2015” They are all
245
available at http://www.mext.go.jp/a_menu/
246
syokuhinseibun.
247
Food composition database is available at
248
http://fooddb.mext. go.jp/. This site is available only in
249
Japanese. Knowledge of Japanese is needed to use the
250
site. You can calculate nutritional values and sort foods
251
by component at this site.
252
3-2.Foods in “All Composition Tables 2015”
253
3-2-1. Listed foods
254
The classification and arrangement of food groups in
255
the Food Composition in Japan - 2015 – are listed in the
256
order of vegetable foods, mushrooms, algae, animal
257
foods, and prepared foods. A total of 18 food groups are
258
defined, and the number of foods in each food group is
259
shown in Table 3. Fish, mollusks and crustaceans have
260
the longest list, and vegetables are the next in number.
261
Listed foods are divided into three types. There are
262
raw foods, cooked foods (ex: boiled, grilled, fried and
263
not seasoned) and prepared foods (ex: seasoned stews
264
and marinades). 11
265
Foods have been subdivided by component variations
266
factors. They are type, breed, harvest season,
267
production conditions and cooking methods. For
268
example, wild red sea bream tend to have lower lipid,
269
fat-soluble components and energy content than their
270
farm-raised counterparts (Table 4.). Similarly, fat
271
content in meat differs by cut, as does that between egg
272
yolks and egg whites (Table 5.). Another example is
273
spinach whose vitamin C levels fluctuate from season
274
to season (summer harvest 20mg/100g, winter harvest
275
60 mg/100g). Originally spinach was a winter vegetable
276
in Japan, but now it is harvested throughout the entire
277
year. Spinach harvested in the summer and in the
278
winter from different areas has been analyzed for
279
decades. We found there is a big difference in vitamin C
280
depending on the harvest season. So, spinach has
281
been divided into two types according to harvest
282
season.
283
“All Composition Tables 2015” reflect the present
284
conditions of eating habits in Japan. For example, the
285
relatively high ratio of seafood and low rate of meat
286
consumption in Japan can be highlighted by comparing
287
the corresponding tables from the United States and the
288
United Kingdom. The tables show the ratio of fish, 12
289
mollusks and crustaceans to all foodstuffs is higher in
290
Japan compared to the U.S and the UK (10～12,15,22).
291
Foods intimately involved in the dietary culture of
292
Japan—such as “dashi” broth and region-specific “miso”
293
soups and soy sauces—are listed in the food
294
composition table of Japan.
295
Upon examination, new foods were added to the “All
296
Composition Tables 2015.” For example, there were
297
some traditional foods such as tempura and sashimi as
298
well as foods reflecting the health consciousness and
299
allergy awareness of the current Japanese people and
300
foods that recently became widely available in Japan..
301
3-2.2. Food names
302
The names of raw foods are the scientific names or
303
common popular names. The names of prepared foods
304
are generally known names or publicly accepted names
305
by the governmental food standards.
306
3-2.3. Cooked foods
307
Cooked foods are boiled, steamed, grilled, stir-fried,
308
deep-fried, salt pickled, or pickled in salted rice bran
309
paste. (Table 6). Traditionally, vegetables are
310
processed after being boiled in Japanese cuisine. The
311
“boiled” in “All Composition Tables 2015” includes such
312
preparation. For instance, immature bean vegetables 13
313
and fruit vegetables are drained after boiling, and stem
314
and leaf vegetables are cooled down with water and
315
manually squeezed after being boiled. “All Composition
316
Tables 2015” include an outline of cooking methods, a
317
table describing the rate of weight change by cooking.
318
3-3.Components
319
3-3-1. “Main Composition Tables 2015”
320
i) Based on the methods preferred by the FAO reports
321
(2), they include protein calculated as the sum of amino
322
acid residues, fatty acids expressed as triacylglycerol
323
equivalents, and available carbohydrates expressed in
324
mono-saccharide equivalents. ii) Components are
325
arranged in the following order: refuse, energy, water,
326
protein, protein calculated as the sum of amino acid
327
residues, lipid, fatty acids triacylglycerol equivalents,
328
fatty acid, cholesterol, carbohydrates, available
329
carbohydrates expressed in monosaccharide
330
equivalents, dietary fiber, ash, minerals, vitamins, salt
331
equivalents, and remarks. iii) Fatty acids consist of
332
saturated, monounsaturated, and polyunsaturated fatty
333
acids. iv) Dietary fibers are classified into soluble,
334
insoluble and total dietary fiber. v) Minerals are
335
arranged in the following order: Sodium, potassium,
336
calcium, magnesium, phosphorus, iron, zinc, copper, 14
337
manganese, iodine, selenium, chromium and
338
molybdenum, by taking into account the nutritious
339
relevance of each mineral.vi) Vitamins are arranged in
340
the order of fat-soluble vitamins and water-soluble
341
vitamins. Fat-soluble vitamins include vitamin A, vitamin
342
D, vitamin E, and vitamin K, and water-soluble vitamins
343
vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B12,
344
folate, pantothenic acid, biotin, and ascorbic acids
345
(vitamin C). Vitamin A consists of retinol, α- and
346
β-carotene, β-cryptoxanthin, β-carotene equivalents,
347
and retinol activity equivalents. Vitamin E comprises α-,
348
β-, γ- and δ-tocopherol.
349
3-3-2. “Amino Acids Composition Tables 2015”
350
Data on the following 18 amino acids are included (19
351
amino acids for fish, mollusks and crustaceans, and
352
meat): isoleucine, leucine, lysine, sulfur-containing
353
amino acids (methionine, cystine), aromatic amino
354
acids (phenylalanine, tyrosine), threonine, tryptophan,
355
valine, and histidine as essential amino acids that
356
cannot be synthesized in the body at all or sufficiently,
357
and arginine, alanine, aspartic acid, glutamic acid,
358
glycine, proline, and serine as other amino acids. In
359
addition, hydroxyproline is listed for fish, mollusks and
360
crustaceans and meat. The amino acids are arranged 15
361
with essential amino acids first in alphabetical order,
362
and then non-essential amino acids in alphabetical
363
order, in principle.
364
3-3-3.“Fatty Acids Composition Tables 2015”
365
Fatty acids subject to measurement are those with the
366
number of carbon atoms from 4 to 24 in principle, and
367
each fatty acid is quantified per 1g of lipid.
368
3-3-4. “Carbohydrates Composition Tables 2015”
369
Available carbohydrates are starch, glucose, fructose,
370
galactose, sucrose, maltose, lactose, and trehalose.
371
Polyols are sorbitol and mannitol. Other available
372
carbohydrates such as isomaltose and trisaccharides or
373
higher (e.g., 80 % ethanol soluble maltodextrins) are
374
shown in the remarks. The total amount of available
375
carbohydrates and that expressed with
376
monosaccharide equivalents are also included.
377
Organic acids include 20 kinds of carboxylic acids
378
that possess 1-3 carboxyl groups in one molecule,
379
namely, formic acid, acetic acid, glycolic acid, lactic acid,
380
gluconic acid, oxalic acid, malonic acid, succinic acid,
381
fumaric acid, malic acid, tartaric acid, α-ketoglutaric
382
acid, citric acid, salicylic acid, p-coumaric acid, caffeic
383
acid, ferulic acid, chlorogenic acid, quinic acid, and
384
orotic acid. 16
385
3-4. The chapter summaries of “Main Composition
386
Tables 2015”
387
Chapter 1 includes scope and properties, listed foods,
388
components, procedure of presenting values and
389
cooking conditions of food.
390
tables of food composition. Chapter 3 includes
391
references on each food group, and scientific names.
392
And supplementary notes are in the index.
393
the index are the names of foods categorized by items,
394
meat name parts, and cooking method category. In
395
order to understand the food composition tables, the
396
explanatory Chapter 1 and reference data Chapter 3
397
are the most important.
Chapter 2 shows standard
Included in
398
Publishers sell the food composition tables as a
399
secondary material. The publishing companies provide
400
additional information in these tables. They have
401
become very useful as reference. However, Chapter 1
402
and Chapter 3 are rarely adapted for general use.
403
3-5. A additional information in “Main Composition
404
Tables 2015”
405
3-5-1. Minerals in Tap Water (Table)
406
The data on water from water treatment plants are
407
summarized in “Minerals in Tap Water” for each region
408
(Hokkaido, Tohoku, Kanto, Chubu, Kinki, Chugoku, 17
409
Shikoku, Kyushu, and Okinawa) and for each source of
410
water (surface steam water, dam/lake water,
411
groundwater, receiving water/spring water, etc.) to show
412
the amount of minerals (sodium, calcium, magnesium,
413
iron, zinc, copper, manganese, and selenium: median,
414
maximum, minimum) for reference.
415
3-5-2.Prepared Dishes
416
Component values of daily dishes (typical Japanese
417
cuisine) obtained by nutritional calculation (41 dishes)
418
are newly added. The component values are presented
419
as an average value, maximum value and minimum
420
value. In addition, methods for calculating the nutrient
421
composition of prepared foods, cuisine, etc. from the
422
raw materials listed in “All Composition Tables 2015”
423
are shown.
424
We calculated the nutritional value using the values
425
after cooking listed on “Composition Table 2015.” We
426
also analyzed the water of the cooked food and
427
corrected the nutritional values and decided on the
428
values to be listed. The calculation method is explained
429
in “Composition Table 2015.”(11)
430
3-5-3. Rate of component changes by cooking
431
(Table)
432
Vegetable products and Animal products in the “Main 18
433
Composition Tables 2015” are categorized by food
434
group, method of cooking, and other factors. The rate of
435
change of component in each food group due to
436
cooking by various methods is indicated．
437
3-6. Future Challenges
438
There are short-term challenges and long-term
439
challenges in “All Component Tables 2015”. The
440
short-term challenges are improving analysis methods
441
of dietary fibers and accumulating accurate and high
442
quality data for the next revision. The long term
443
challenges are to determine key foods for the present
444
day Japanese people for more accurate analysis and
445
discuss appropriate methods to calculate energy.
446 447 448
4. Conclusion Food composition databases are important basic data
449
for supporting the health of people worldwide. The
450
Standard Tables of Food Composition Tables in Japan
451
have been constructed and revised using the best
452
methods available in an effort to improve the health of
453
Japanese people.
454
The latest version of the Standard Tables of Food
455
Composition in Japan -2015- includes “Main
456
Composition Table 2015”and three supplementary 19
457
books. Supplementary books are “Amino Acids
458
Composition tables 2015”, “Fatty Acids Composition
459
tables 2015” and “Carbohydrate Composition tables
460
2015”.
461
We believe understanding these food composition
462
tables can give greater insight into Japan’s gastronomic
463
culture and changes in eating habits. We expect them
464
to play important roles as part of the East Asia food
465
composition tables.
466 467 468
Acknowledgment I would like to express my heartfelt appreciation to the
469
Expert Committee on Food Components and the
470
Secretariat, whose comments and suggestions were of
471
invaluable to my study.
472
“Main Composition Tables 2015” was made in the
473
budget of the Education, Culture, Sports, Science and
474
Technology Ministry.
475 476
References
477
1）Food and Agriculture Organization of
478
,the United Nations Rome. (2003)． Food composition
479
data Production management and use.
480
http://www.fao.org/fileadmin/templates/food_composi 20
481
tion/images/FCD.pdf/Accdessed 16.09.24
482
2) Food and Agricultural Organization of the United
483
Nations. (2003)．Food energy - methods of analysis and
484
conversion factors. Report of a technical workshop.
485
FAO Food and Nutrition Paper ,77, 3-6.
486
3) FAO. (2016), International Network of Food Data
487
Systems (INFOODS). (2016).
488
http://www.fao.org/infoods/infoods/en/Accdessed16.09.
489
24
490
4) FAO/WHO.(1973). Energy and protein requirements.
491
Report of a Joint FAO/WHO Ad Hoc Expert Committee.
492
WHO Technical Report Series, No. 522.FAO Nutrition
493
Meetings Report Series 、 No. 52.
494
5) FSANZ: NUTTAB（2010）
495
6) Garrow, J. S, James, W. P. T, & Ralph, A. (2000).
496
Human nutrition and dietetics. 10th edition. 303-310.
497
Edinburgh: Churchill Livingstone. UK.
498
7）Merrill, A.L. and Watt, B.K. (1955). Energy value of
499
foods-basis and derivation-. Agricultural Research
500
Service United States Department of Agriculture.
501
Agriculture Handbook 、 No. 74 .
502
8）MEXT（The Council for Science and Technology,
503
Ministry7）of Education, Culture, Sports, Science and
504
Technology).(2010).The Standard Tables of Food 21
505
Composition in Japan -2010-. Official Gazette
506
Co-operation of Japan.Japan
507
9）MEXT. (2015). Analysis manual and commentary for
508
The Standard Tables of Food Composition in Japan
509
-2015-.Kenpakusya.Japan.
510
http://www.mext.go.jp/a_menu/ syokuhinseibun
511
/1368931.htm/ Accdessed16.09.24
512
10）MEXT.(2015).The Standard Tables of Food
513
Composition in Japan -2015-.Official Gazette
514
Co-operation of Japan. Japan.
515
http://www.mext.go.jp/a_menu/ syokuhinseibun
516
/1365297.htm1/ Accdessed16.09.24
517
11) MEXT.(2015).The Standard Tables of Food
518
Composition in Japan - 2015 - (Seventh Revised
519
Edition)- Amino Acids –.Official Gazette Co-operation of
520
Japan. Japan.
521
http://www.mext.go.jp/a_menu/syokuhinseibun/136545
522
0.htm/ Accdessed16.09.24
523
12）MEXT.(2015）.The Standard Tables of Food
524
Composition in Japan - 2015 - (Seventh Revised
525
Edition)-Fatty Acids –（ 2015） .Official Gazette
526
Co-operation of Japan. Japan.
527
http://www.mext.go.jp/a_menu/syokuhinseibun/
528
1365451.htm /Accdessed16.09.24 22
529
13）MEXT.(2015).The Standard Tables of Food
530
Composition in Japan - 2015 - (Seventh Revised
531
Edition)-Available Carbohydrates, Polyols and Organic
532
Acids –.Official Gazette Co-operation of Japan. Japan
533
http://www.mext.go.jp/ a_menu
534
/syokuhinseibun/1365452.htm/ Accdessed16.09.24
535
14）National food and nutrition measures Council
536
(Economic Stabilization Board).(1951).Standard Tables
537
of Food Composition in Japan. Dai-ichi Shuppan Co.Ltd.
538
Japan.
539
15) Public Health England.(2015). McCance, and
540
Widdowson’s Composition of foods integrated dataset
541
(CoFID).https://www.gov.uk/government/publications/co
542
mposition-of-foods-integrated-dataset-cofid/
543
Accdessed16.09.24
544
16） Resources Council, Science and Technology
545
Agency. (1979).Investigation for Revision of the
546
Standard Tables of Food Composition in Japan - Survey
547
Results on Measurement of Energy Used in Soybeans
548
and Soybean Products in Japan -. Material Edited by
549
Resources Council, Science and Technology Agency,
550
No.70.
551
17）Resources Council, Science and Technology
552
Agency. (1980).Investigation for Revision of the 23
553
Standard Tables of Food Composition in Japan - Survey
554
Results on Measurement of Energy Used in Animal
555
Foods in Japan -. Material Edited by Resources Council,
556
Science and Technology Agency.No.73.
557
18）Resources Council, Science and Technology
558
Agency.(1980).Investigation for Revision of the
559
Standard Tables of Food Composition in Japan - Survey
560
Results on Measurement of Energy Used in Algae and
561
Mushrooms in Japan -. Material Edited by Resources
562
Council, Science and Technology Agency.No.82
563
19)Resources Council, Science and Technology
564
Agency (1981),Investigation for Revision of the
565
Standard Tables of Food Composition in Japan - Survey
566
Results on Measurement of Energy Used in Cereals in
567
Japan -. Material Edited by Resources Council, Science
568
and Technology Agency.No.92
569
20) Resources Council, Science and Technology
570
Agency. (1982). Investigation for Revision of the
571
Standard Tables of Food Composition in Japan - Survey
572
Results on Measurement of Energy Used in Fats and
573
Oils in Japan -. Material Edited by Resources Council,
574
Science and Technology Agency .No.99.
575
21）Science and Technology Agency,Japan. (1982).,
576
The Standard Tables of Food Composition in Japan 24
577
Fourth revised edition -1982-.Ministry of Finance
578
Printing Bureau.Japan.
579
22) United States Department of Agriculture.(2015).
580
The USDA National Nutrient Database for Standard
581
Reference (2015).
582
http://www.ars.usda.gov/main/site_main.htm/
583
Accdessed16.09.24
584
23) USDA: Composition of Foods, Raw, Processed,
585
Prepared,National Nutrient Database for Standard
586
Reference, Release 27 (2014)
587
24）O. Atwater: (1910).Principles of nutrition and
588
nutritive value of foods. United States Department of
589
Agriculture. Farmers' Bulletin. No. 142. p. 48
590
25
591
Highlights:
592
・The Standard Tables of Food Composition in Japan
593
-2015- was released in 2015．
594
・It includes three supplementary tables (Amino Acids,
595
Fatty Acids, Carbohydrates) .
596
・They have been published as books and on the
597
website.
598
・They can give insight into Japan’s gastronomic
599
changes in eating habits.
600
・They are one of the important databases of the East
601
Asia food composition tables.
602
26
S0308-8146(17)30852-X http://dx.doi.org/10.1016/j.foodchem.2017.05.062 FOCH 21123
To appear in:
Food Chemistry
Received Date: Revised Date: Accepted Date:
27 June 2016 15 January 2017 12 May 2017
Please cite this article as: Watanabe, T., Kawai, R., Advances in Food Composition Tables in Japan -Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition)-, Food Chemistry (2017), doi: http://dx.doi.org/ 10.1016/j.foodchem.2017.05.062
This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
1
Title: Advances in Food Composition Tables in Japan
2
－Standard Tables of Food Composition in Japan -
3
2015 - (Seventh Revised Edition)－
4
Tomoko Watanabe*1, Ryoko Kawai*2
5
* 1:Department of Nutrition, Faculty of Healthcare
6
Sciences, Chiba Prefectural University of Health
7
Sciences
8
*2: Ministry of Education, Culture, Sports, Science and
9
Technology
10 11 12
Abstract: The latest version of the Standard Tables of Food
13
Composition in Japan -2015- comprises the main food
14
composition table (Standard Tables of Food
15
Composition in Japan–2015-[Seventh revised Edition))
16
and three supplementary books. The supplementary
17
books are Standard Tables of Food Composition in
18
Japan - 2015 - (Seventh Revised Edition) - Amino Acids
19
- , Standard Tables of Food Composition in Japan -
20
2015 - (Seventh Revised Edition) - Fatty Acids - and
21
Standard Tables of Food Composition in Japan - 2015 -
22
(Seventh Revised Edition) - Available Carbohydrates,
23
Polyols and Organic Acids -.
24
We believe understanding these food composition 1
25
tables can give greater insight into Japan’s gastronomic
26
culture and changes in eating habits. We expect them
27
to play important roles as part of the East Asia food
28
composition tables.
29 30
Highlights:
31
・The Standard Tables of Food Composition in Japan
32
-2015- was released in 2015．
33
・It includes three supplementary tables (Amino Acids,
34
Fatty Acids, Carbohydrates) .
35
・They have been published as books and on the
36
website.
37
・They can give insight into Japan’s gastronomic
38
changes in eating habits.
39
・They are one of the important databases of the East
40
Asia food composition tables.
41
Key words:
42
Food Composition Tables of Japan, Food in Japan,
43
Japan's eating habits, Nutrient Table/Database in Japan,
44
Nutrient Table/Database of Asia East
45 46 47 48 2
49 50
1. Introduction Food composition tables and nutrient
51
tables/databases are an important source of information
52
for health studies, food labeling, nutrition education,
53
dietary assessment and agriculture, government policy
54
for health and nutrition (1,3,6).
55
These tables are generally constructed on a
56
country-by-country basis, describing nutritional
57
information relevant to the primary foods in each
58
country.
59
In recent years, these food composition tables have
60
been released as both a printed publication and an
61
electronic database, thus facilitating access and
62
improving data availability.
63
The first edition of the food composition tables of
64
Japan (number of components listed: 14, number of
65
foods listed: 538) was released in 1950 (14). Food
66
composition tables in Japan have been developed
67
according to Japanese style diet. In Japan, a typical
68
meal is made up of staple food, a main dish and side
69
dishes. Staple food is cereals. Main dish contains meat,
70
fish, eggs or soy products. Side dishes contain
71
vegetables, seaweed or mushrooms. The tables are
72
revised regularly to account for technological 3
73
advancements, such as improvements in measurement
74
methods and changes in circumstances involving food
75
stuffs, such as breeding or changes in cultivation
76
methods (Table 1.). “Main Composition Tables 2015” to
77
the food composition table (number of components
78
listed: 52, number of foods listed: 2191) represents the
79
seventh version overall, with the total number of
80
components increased 3.7-fold and foods 4.1-fold
81
compared with the first edition.
82
The Standard Tables of Food Composition in Japan
83
-2015- released in 2015, includes the main food
84
composition table (Standard Tables of Food
85
Composition in Japan–2015-(Seventh revised Edition)
86
(hereinafter referred to as “Main Composition Tables
87
2015”) (10), and three supplementary books.
88
Supplementary books are Standard Tables of Food
89
Composition in Japan - 2015 - (Seventh Revised
90
Edition) - Amino Acids - (hereinafter referred to as
91
“Amino Acids Composition Tables 2015”)(11), Standard
92
Tables of Food Composition in Japan - 2015 - (Seventh
93
Revised Edition) - Fatty Acids - (hereinafter referred to
94
as “Fatty Acids Composition Tables 2015”) (12) and
95
Standard Tables of Food Composition in Japan - 2015 -
96
(Seventh Revised Edition) - Available Carbohydrates, 4
97
Polyols and Organic Acids - (hereinafter referred to as
98
“Carbohydrates Composition Tables 2015”)(13). These
99
four books are the latest of Japan's food composition
100
tables (hereinafter referred to as “All Composition
101
Tables 2015”).
102
While these tables largely comprise digital data for
103
nutrition calculations, understanding these food
104
composition tables can give greater insight into Japan’s
105
gastronomic culture and changes in eating habits. In
106
addition, they are expected to play an important role as
107
one of the main tables of the East Asia food
108
composition tables.
109
The purpose of this paper is to discuss the
110
development methods, features and challenges of “All
111
Composition Tables 2015”.
112 113
2. Methods of “All Composition Tables 2015”.
114
2-1. Development period
115
Development period of “All Composition Tables 2015”.is
116
the December 2010 - December 2015.
117
2-2.Organization
118
The food composition table in Japan is developed by
119
the Expert Committee on Food Components, which
120
belongs to a Japanese government organization (The 5
121
Council for Science and Technology, MEXT: Ministry of
122
Education, Culture, Sports, Science and Technology）.
123
The committee consists of 19 experts in epidemiology,
124
nutritional science, food science, food analysis. The
125
Office for Resources is the secretariat. The secretariat
126
outsources the food component analysis to private
127
laboratories. Over the past 10 years, the analyses have
128
virtually been carried out by the largest third-party
129
analytical body (Japan Food Research Laboratories,
130
JFRL). In JFRL most of the analytical items for the food
131
composition table such as protein, fat, carbohydrates,
132
vitamins, mineral nutrients, fatty acids, amino acids are
133
accredited as ISO/IEC17025.
134
2-3. Established procedure
135
The above committee examined the selection and the
136
analysis methods of the food list. Listed foods from The
137
Standard Tables of Food Composition in Japan -2010-
138
(hereinafter referred to as “Composition Tables
139
2010”)(8)was used as the foundation for the latest food
140
list, The committee examined foods that became
141
common recently as well as questionable ingredients
142
listed in “Composition Tables 2010”.
143 144
Committee members are responsible for one or two food groups and cooking methods. Once the food list is 6
145
determined, each committee member according to their
146
area of responsibility creates a purchase order with
147
specifications for samples based on the food list. In
148
addition there are specific cooking instructions for each
149
food on the list. ISO/IEC17025 accredited private
150
laboratories analyze the samples according to the
151
committee’s specifications and report the results. The
152
laboratories record sample history details such as
153
preparation history as well as discard rates and cooking
154
details if necessary.
155
The committee studies the latest reports from the
156
laboratories with all the previous data from The
157
Standard Tables of Food Composition in Japan Fourth
158
revised edition -1982-(21) and determines the listed
159
value per 100g edible portion of all food and all
160
components in “All Composition Tables 2015”
161
Component values and energy of confectioneries are
162
calculated from the recipe. In “Amino Acids
163
Composition Tables 2015” and “Fatty Acids
164
Composition Tables 2015”, component values of some
165
of the cooked foods listed are estimated from their raw
166
ingredients. We estimated values of 171 foods in
167
“Amino Acids Composition Tables 2015”（5, 23） and
168
168 foods in “Carbohydrates Composition Tables 2015” 7
169
（5,15,23）from values borrowed from overseas
170
composition tables. The sources are indicated in
171
brackets.
172
In addition, the committee calculated the residual ratio
173
of the components after foods were cooked and created
174
residual ratio table by food groups and by cooking
175
methods.
176
The committee utilized the data provided from Japan
177
Water Works Association. The data included Japan’s
178
tap water’s mineral content by region and water source
179
(the average value of the year).
180
Moreover, the committee collected recipes and samples
181
of common Japanese side dishes from food service
182
providers nationwide to examine component value and
183
nutrition as well as water content. Additionally the
184
committee member responsible wrote explanations of
185
component values of the food groups and each food for
186
easier understanding.
187
2-4. Analysis
188
Analytical methods for these components including their
189
validation process are discussed and determined by the
190
committee.
191
Most analytical items in the foods have been analyzed
192
basically according to the latest version of “the Analysis 8
193
Manual for the All Composition Tables 2015”.” which
194
were revised and then published as a book and on
195
MEXT’s website (http://www.mext.go.jp/a_menu/
196
syokuhinseibun /1368931.htm) (9). To conserve the
197
budget and analytical time, several foods collected from
198
different production areas were combined to make a
199
composite sample prior to analysis. For the method
200
validation, the precision and trueness were evaluated
201
by repetition tests and recovery tests using an
202
appropriate standard or certified reference material,
203
respectively. Satisfactory Z-scores in proficiency tests
204
were to be confirmed for most of the analytical items.
205
2-5.Energy and the energy conversion factor
206
Energy of food is calculated by multiplying the
207
amount (g) of proteins, lipids, and carbohydrates per
208
100 g of edible portion by the energy conversion factor
209
of each energy-yielding component. Energy is
210
calculated in 7 ways. i) The main foods for Japanese
211
are based on the study of the Japanese diets
212
(16,17,19,20).The following are the main foods for
213
Japanese people: cereals, animal products, fats and
214
oils, soybeans and soybean products. The results of the
215
study on the energy usage of the Japanese are based
216
on past research. ii) In regard to the foods other than 9
217
the aforementioned, in principle, the energy conversion
218
factors are based on those used in the report by
219
FAO-WHO Joint Ad Hoc Expert Committee（4）. iii) If
220
energy conversion factors are unclear, the Atwater
221
factor has been applied (24).
222
foods are made from more than one raw material, the
223
Atwater factor is applied. v) Alcohol of the energy
224
conversion factor is 7.1 kcal/g(4)．vi) Acetic acid of the
225
energy conversion factor is 3.5 kcal/g(7). vii) For dietary
226
fiber-rich foods, energy is calculated as a provisional
227
value, (18) because there was a big difference in the
228
measured value of the individual energy usage rate in
229
the study of Japanese people. Dietary fiber-rich foods
230
are mushrooms, algae, etc. The provisional values are
231
obtained by using the Atwater factor and multiply them
232
by 0.5.
iv) When the prepared
233 234
3. Results and Discussion
235
3-1 List of Composition Tables and How to publish
236
Table2 shows the list of composition tables in “All
237
Composition Tables 2015”. They have been published
238
as books and on the Committee’s website.
239
Food composition tables in “All Composition Tables
240
2015” can be downloaded as Excel and PDF files. 10
241
There are four composition tables, “Main Composition
242
Tables 2015,” “Amino Acids Composition Tables 2015,”
243
“Fatty Acids Composition Tables 2015,” and
244
“Carbohydrates Composition Tables 2015” They are all
245
available at http://www.mext.go.jp/a_menu/
246
syokuhinseibun.
247
Food composition database is available at
248
http://fooddb.mext. go.jp/. This site is available only in
249
Japanese. Knowledge of Japanese is needed to use the
250
site. You can calculate nutritional values and sort foods
251
by component at this site.
252
3-2.Foods in “All Composition Tables 2015”
253
3-2-1. Listed foods
254
The classification and arrangement of food groups in
255
the Food Composition in Japan - 2015 – are listed in the
256
order of vegetable foods, mushrooms, algae, animal
257
foods, and prepared foods. A total of 18 food groups are
258
defined, and the number of foods in each food group is
259
shown in Table 3. Fish, mollusks and crustaceans have
260
the longest list, and vegetables are the next in number.
261
Listed foods are divided into three types. There are
262
raw foods, cooked foods (ex: boiled, grilled, fried and
263
not seasoned) and prepared foods (ex: seasoned stews
264
and marinades). 11
265
Foods have been subdivided by component variations
266
factors. They are type, breed, harvest season,
267
production conditions and cooking methods. For
268
example, wild red sea bream tend to have lower lipid,
269
fat-soluble components and energy content than their
270
farm-raised counterparts (Table 4.). Similarly, fat
271
content in meat differs by cut, as does that between egg
272
yolks and egg whites (Table 5.). Another example is
273
spinach whose vitamin C levels fluctuate from season
274
to season (summer harvest 20mg/100g, winter harvest
275
60 mg/100g). Originally spinach was a winter vegetable
276
in Japan, but now it is harvested throughout the entire
277
year. Spinach harvested in the summer and in the
278
winter from different areas has been analyzed for
279
decades. We found there is a big difference in vitamin C
280
depending on the harvest season. So, spinach has
281
been divided into two types according to harvest
282
season.
283
“All Composition Tables 2015” reflect the present
284
conditions of eating habits in Japan. For example, the
285
relatively high ratio of seafood and low rate of meat
286
consumption in Japan can be highlighted by comparing
287
the corresponding tables from the United States and the
288
United Kingdom. The tables show the ratio of fish, 12
289
mollusks and crustaceans to all foodstuffs is higher in
290
Japan compared to the U.S and the UK (10～12,15,22).
291
Foods intimately involved in the dietary culture of
292
Japan—such as “dashi” broth and region-specific “miso”
293
soups and soy sauces—are listed in the food
294
composition table of Japan.
295
Upon examination, new foods were added to the “All
296
Composition Tables 2015.” For example, there were
297
some traditional foods such as tempura and sashimi as
298
well as foods reflecting the health consciousness and
299
allergy awareness of the current Japanese people and
300
foods that recently became widely available in Japan..
301
3-2.2. Food names
302
The names of raw foods are the scientific names or
303
common popular names. The names of prepared foods
304
are generally known names or publicly accepted names
305
by the governmental food standards.
306
3-2.3. Cooked foods
307
Cooked foods are boiled, steamed, grilled, stir-fried,
308
deep-fried, salt pickled, or pickled in salted rice bran
309
paste. (Table 6). Traditionally, vegetables are
310
processed after being boiled in Japanese cuisine. The
311
“boiled” in “All Composition Tables 2015” includes such
312
preparation. For instance, immature bean vegetables 13
313
and fruit vegetables are drained after boiling, and stem
314
and leaf vegetables are cooled down with water and
315
manually squeezed after being boiled. “All Composition
316
Tables 2015” include an outline of cooking methods, a
317
table describing the rate of weight change by cooking.
318
3-3.Components
319
3-3-1. “Main Composition Tables 2015”
320
i) Based on the methods preferred by the FAO reports
321
(2), they include protein calculated as the sum of amino
322
acid residues, fatty acids expressed as triacylglycerol
323
equivalents, and available carbohydrates expressed in
324
mono-saccharide equivalents. ii) Components are
325
arranged in the following order: refuse, energy, water,
326
protein, protein calculated as the sum of amino acid
327
residues, lipid, fatty acids triacylglycerol equivalents,
328
fatty acid, cholesterol, carbohydrates, available
329
carbohydrates expressed in monosaccharide
330
equivalents, dietary fiber, ash, minerals, vitamins, salt
331
equivalents, and remarks. iii) Fatty acids consist of
332
saturated, monounsaturated, and polyunsaturated fatty
333
acids. iv) Dietary fibers are classified into soluble,
334
insoluble and total dietary fiber. v) Minerals are
335
arranged in the following order: Sodium, potassium,
336
calcium, magnesium, phosphorus, iron, zinc, copper, 14
337
manganese, iodine, selenium, chromium and
338
molybdenum, by taking into account the nutritious
339
relevance of each mineral.vi) Vitamins are arranged in
340
the order of fat-soluble vitamins and water-soluble
341
vitamins. Fat-soluble vitamins include vitamin A, vitamin
342
D, vitamin E, and vitamin K, and water-soluble vitamins
343
vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B12,
344
folate, pantothenic acid, biotin, and ascorbic acids
345
(vitamin C). Vitamin A consists of retinol, α- and
346
β-carotene, β-cryptoxanthin, β-carotene equivalents,
347
and retinol activity equivalents. Vitamin E comprises α-,
348
β-, γ- and δ-tocopherol.
349
3-3-2. “Amino Acids Composition Tables 2015”
350
Data on the following 18 amino acids are included (19
351
amino acids for fish, mollusks and crustaceans, and
352
meat): isoleucine, leucine, lysine, sulfur-containing
353
amino acids (methionine, cystine), aromatic amino
354
acids (phenylalanine, tyrosine), threonine, tryptophan,
355
valine, and histidine as essential amino acids that
356
cannot be synthesized in the body at all or sufficiently,
357
and arginine, alanine, aspartic acid, glutamic acid,
358
glycine, proline, and serine as other amino acids. In
359
addition, hydroxyproline is listed for fish, mollusks and
360
crustaceans and meat. The amino acids are arranged 15
361
with essential amino acids first in alphabetical order,
362
and then non-essential amino acids in alphabetical
363
order, in principle.
364
3-3-3.“Fatty Acids Composition Tables 2015”
365
Fatty acids subject to measurement are those with the
366
number of carbon atoms from 4 to 24 in principle, and
367
each fatty acid is quantified per 1g of lipid.
368
3-3-4. “Carbohydrates Composition Tables 2015”
369
Available carbohydrates are starch, glucose, fructose,
370
galactose, sucrose, maltose, lactose, and trehalose.
371
Polyols are sorbitol and mannitol. Other available
372
carbohydrates such as isomaltose and trisaccharides or
373
higher (e.g., 80 % ethanol soluble maltodextrins) are
374
shown in the remarks. The total amount of available
375
carbohydrates and that expressed with
376
monosaccharide equivalents are also included.
377
Organic acids include 20 kinds of carboxylic acids
378
that possess 1-3 carboxyl groups in one molecule,
379
namely, formic acid, acetic acid, glycolic acid, lactic acid,
380
gluconic acid, oxalic acid, malonic acid, succinic acid,
381
fumaric acid, malic acid, tartaric acid, α-ketoglutaric
382
acid, citric acid, salicylic acid, p-coumaric acid, caffeic
383
acid, ferulic acid, chlorogenic acid, quinic acid, and
384
orotic acid. 16
385
3-4. The chapter summaries of “Main Composition
386
Tables 2015”
387
Chapter 1 includes scope and properties, listed foods,
388
components, procedure of presenting values and
389
cooking conditions of food.
390
tables of food composition. Chapter 3 includes
391
references on each food group, and scientific names.
392
And supplementary notes are in the index.
393
the index are the names of foods categorized by items,
394
meat name parts, and cooking method category. In
395
order to understand the food composition tables, the
396
explanatory Chapter 1 and reference data Chapter 3
397
are the most important.
Chapter 2 shows standard
Included in
398
Publishers sell the food composition tables as a
399
secondary material. The publishing companies provide
400
additional information in these tables. They have
401
become very useful as reference. However, Chapter 1
402
and Chapter 3 are rarely adapted for general use.
403
3-5. A additional information in “Main Composition
404
Tables 2015”
405
3-5-1. Minerals in Tap Water (Table)
406
The data on water from water treatment plants are
407
summarized in “Minerals in Tap Water” for each region
408
(Hokkaido, Tohoku, Kanto, Chubu, Kinki, Chugoku, 17
409
Shikoku, Kyushu, and Okinawa) and for each source of
410
water (surface steam water, dam/lake water,
411
groundwater, receiving water/spring water, etc.) to show
412
the amount of minerals (sodium, calcium, magnesium,
413
iron, zinc, copper, manganese, and selenium: median,
414
maximum, minimum) for reference.
415
3-5-2.Prepared Dishes
416
Component values of daily dishes (typical Japanese
417
cuisine) obtained by nutritional calculation (41 dishes)
418
are newly added. The component values are presented
419
as an average value, maximum value and minimum
420
value. In addition, methods for calculating the nutrient
421
composition of prepared foods, cuisine, etc. from the
422
raw materials listed in “All Composition Tables 2015”
423
are shown.
424
We calculated the nutritional value using the values
425
after cooking listed on “Composition Table 2015.” We
426
also analyzed the water of the cooked food and
427
corrected the nutritional values and decided on the
428
values to be listed. The calculation method is explained
429
in “Composition Table 2015.”(11)
430
3-5-3. Rate of component changes by cooking
431
(Table)
432
Vegetable products and Animal products in the “Main 18
433
Composition Tables 2015” are categorized by food
434
group, method of cooking, and other factors. The rate of
435
change of component in each food group due to
436
cooking by various methods is indicated．
437
3-6. Future Challenges
438
There are short-term challenges and long-term
439
challenges in “All Component Tables 2015”. The
440
short-term challenges are improving analysis methods
441
of dietary fibers and accumulating accurate and high
442
quality data for the next revision. The long term
443
challenges are to determine key foods for the present
444
day Japanese people for more accurate analysis and
445
discuss appropriate methods to calculate energy.
446 447 448
4. Conclusion Food composition databases are important basic data
449
for supporting the health of people worldwide. The
450
Standard Tables of Food Composition Tables in Japan
451
have been constructed and revised using the best
452
methods available in an effort to improve the health of
453
Japanese people.
454
The latest version of the Standard Tables of Food
455
Composition in Japan -2015- includes “Main
456
Composition Table 2015”and three supplementary 19
457
books. Supplementary books are “Amino Acids
458
Composition tables 2015”, “Fatty Acids Composition
459
tables 2015” and “Carbohydrate Composition tables
460
2015”.
461
We believe understanding these food composition
462
tables can give greater insight into Japan’s gastronomic
463
culture and changes in eating habits. We expect them
464
to play important roles as part of the East Asia food
465
composition tables.
466 467 468
Acknowledgment I would like to express my heartfelt appreciation to the
469
Expert Committee on Food Components and the
470
Secretariat, whose comments and suggestions were of
471
invaluable to my study.
472
“Main Composition Tables 2015” was made in the
473
budget of the Education, Culture, Sports, Science and
474
Technology Ministry.
475 476
References
477
1）Food and Agriculture Organization of
478
,the United Nations Rome. (2003)． Food composition
479
data Production management and use.
480
http://www.fao.org/fileadmin/templates/food_composi 20
481
tion/images/FCD.pdf/Accdessed 16.09.24
482
2) Food and Agricultural Organization of the United
483
Nations. (2003)．Food energy - methods of analysis and
484
conversion factors. Report of a technical workshop.
485
FAO Food and Nutrition Paper ,77, 3-6.
486
3) FAO. (2016), International Network of Food Data
487
Systems (INFOODS). (2016).
488
http://www.fao.org/infoods/infoods/en/Accdessed16.09.
489
24
490
4) FAO/WHO.(1973). Energy and protein requirements.
491
Report of a Joint FAO/WHO Ad Hoc Expert Committee.
492
WHO Technical Report Series, No. 522.FAO Nutrition
493
Meetings Report Series 、 No. 52.
494
5) FSANZ: NUTTAB（2010）
495
6) Garrow, J. S, James, W. P. T, & Ralph, A. (2000).
496
Human nutrition and dietetics. 10th edition. 303-310.
497
Edinburgh: Churchill Livingstone. UK.
498
7）Merrill, A.L. and Watt, B.K. (1955). Energy value of
499
foods-basis and derivation-. Agricultural Research
500
Service United States Department of Agriculture.
501
Agriculture Handbook 、 No. 74 .
502
8）MEXT（The Council for Science and Technology,
503
Ministry7）of Education, Culture, Sports, Science and
504
Technology).(2010).The Standard Tables of Food 21
505
Composition in Japan -2010-. Official Gazette
506
Co-operation of Japan.Japan
507
9）MEXT. (2015). Analysis manual and commentary for
508
The Standard Tables of Food Composition in Japan
509
-2015-.Kenpakusya.Japan.
510
http://www.mext.go.jp/a_menu/ syokuhinseibun
511
/1368931.htm/ Accdessed16.09.24
512
10）MEXT.(2015).The Standard Tables of Food
513
Composition in Japan -2015-.Official Gazette
514
Co-operation of Japan. Japan.
515
http://www.mext.go.jp/a_menu/ syokuhinseibun
516
/1365297.htm1/ Accdessed16.09.24
517
11) MEXT.(2015).The Standard Tables of Food
518
Composition in Japan - 2015 - (Seventh Revised
519
Edition)- Amino Acids –.Official Gazette Co-operation of
520
Japan. Japan.
521
http://www.mext.go.jp/a_menu/syokuhinseibun/136545
522
0.htm/ Accdessed16.09.24
523
12）MEXT.(2015）.The Standard Tables of Food
524
Composition in Japan - 2015 - (Seventh Revised
525
Edition)-Fatty Acids –（ 2015） .Official Gazette
526
Co-operation of Japan. Japan.
527
http://www.mext.go.jp/a_menu/syokuhinseibun/
528
1365451.htm /Accdessed16.09.24 22
529
13）MEXT.(2015).The Standard Tables of Food
530
Composition in Japan - 2015 - (Seventh Revised
531
Edition)-Available Carbohydrates, Polyols and Organic
532
Acids –.Official Gazette Co-operation of Japan. Japan
533
http://www.mext.go.jp/ a_menu
534
/syokuhinseibun/1365452.htm/ Accdessed16.09.24
535
14）National food and nutrition measures Council
536
(Economic Stabilization Board).(1951).Standard Tables
537
of Food Composition in Japan. Dai-ichi Shuppan Co.Ltd.
538
Japan.
539
15) Public Health England.(2015). McCance, and
540
Widdowson’s Composition of foods integrated dataset
541
(CoFID).https://www.gov.uk/government/publications/co
542
mposition-of-foods-integrated-dataset-cofid/
543
Accdessed16.09.24
544
16） Resources Council, Science and Technology
545
Agency. (1979).Investigation for Revision of the
546
Standard Tables of Food Composition in Japan - Survey
547
Results on Measurement of Energy Used in Soybeans
548
and Soybean Products in Japan -. Material Edited by
549
Resources Council, Science and Technology Agency,
550
No.70.
551
17）Resources Council, Science and Technology
552
Agency. (1980).Investigation for Revision of the 23
553
Standard Tables of Food Composition in Japan - Survey
554
Results on Measurement of Energy Used in Animal
555
Foods in Japan -. Material Edited by Resources Council,
556
Science and Technology Agency.No.73.
557
18）Resources Council, Science and Technology
558
Agency.(1980).Investigation for Revision of the
559
Standard Tables of Food Composition in Japan - Survey
560
Results on Measurement of Energy Used in Algae and
561
Mushrooms in Japan -. Material Edited by Resources
562
Council, Science and Technology Agency.No.82
563
19)Resources Council, Science and Technology
564
Agency (1981),Investigation for Revision of the
565
Standard Tables of Food Composition in Japan - Survey
566
Results on Measurement of Energy Used in Cereals in
567
Japan -. Material Edited by Resources Council, Science
568
and Technology Agency.No.92
569
20) Resources Council, Science and Technology
570
Agency. (1982). Investigation for Revision of the
571
Standard Tables of Food Composition in Japan - Survey
572
Results on Measurement of Energy Used in Fats and
573
Oils in Japan -. Material Edited by Resources Council,
574
Science and Technology Agency .No.99.
575
21）Science and Technology Agency,Japan. (1982).,
576
The Standard Tables of Food Composition in Japan 24
577
Fourth revised edition -1982-.Ministry of Finance
578
Printing Bureau.Japan.
579
22) United States Department of Agriculture.(2015).
580
The USDA National Nutrient Database for Standard
581
Reference (2015).
582
http://www.ars.usda.gov/main/site_main.htm/
583
Accdessed16.09.24
584
23) USDA: Composition of Foods, Raw, Processed,
585
Prepared,National Nutrient Database for Standard
586
Reference, Release 27 (2014)
587
24）O. Atwater: (1910).Principles of nutrition and
588
nutritive value of foods. United States Department of
589
Agriculture. Farmers' Bulletin. No. 142. p. 48
590
25
591
Highlights:
592
・The Standard Tables of Food Composition in Japan
593
-2015- was released in 2015．
594
・It includes three supplementary tables (Amino Acids,
595
Fatty Acids, Carbohydrates) .
596
・They have been published as books and on the
597
website.
598
・They can give insight into Japan’s gastronomic
599
changes in eating habits.
600
・They are one of the important databases of the East
601
Asia food composition tables.
602
26