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  • 期刊

Extent of Error in Estimating Nutrient Intakes from Food Tables Versus Laboratory Estimates of Cooked Foods

以食物成分表及實驗室分析熟食估計營養素攝取量之誤差程度

摘要


使用間接分析(E)(印度國家生鮮食物營養素成分資料庫,已校正烹調後水分含量)及我們實驗室做的化學分析(M)來評估煮熟食物單項(104)和混合餐食(92)的營養素值的一致性。我們將使用食物成分表,來評估每日攝取量之巨量及微量營養素會引起誤差的校正水分予以量化。我們分析食物樣本中的鐵、鋅、銅、β-胡蘿蔔素、核黃素、硫胺、抗壞血酸、葉酸及巨量營養素、植酸和膳食纖維。在E和M之間熱量平均相差3.07±0.6%、蛋白質5.3±2.0%、脂質2.6±1.8%及醣類5.1±0.9%。在E和M之間維生素平均差異從32(維生素C)到45.5%(β-胡蘿蔔素);而礦物質從5.6(銅)到19.8%(鋅)。計算264名健康成人每日營養素攝取量E/M百分比。熱量、蛋白質、脂質及醣類分別為108、112、127 及97。他們的銅(102)及β-胡蘿蔔素(114)攝取E/M 百分比接近一百,而鋅(186)、鐵(202)及維生素C(170)、硫胺(190)、核黃素(181)及葉酸(165)卻相當高。使用經校正水分的食物成分表後,顯示熟食的巨量營養素誤差在±5%,而每日攝取量誤差則增加至27%。多個微量營養素的評估一致性欠佳,顯示使用印度的食物成分表評估微量營養素攝取量並不恰當。

並列摘要


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, β-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% (β-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 β-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.

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