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使用鉀點數表提高飲食鉀攝取量

A Counting System for Potassium-Containing Foods and Its Application for Increasing Dietary Potassium Intake

Abstracts


本研究的目的是將各類食物依含鉀量多寡來分組,建立易於使用的「鉀點數表」。表中各項食物單位重量的制定乃參照國民營養調查所得一般國人攝取食物之常用重量及標準份量為主。食物中的鉀含量則參考「台灣地區食品營養成分資料庫」。點數表的建立是將各項食物中每單位重量下的鉀含量以點數方式估算:少於50mg者定為0點,並以0mg為計算基點下每增加200mg則增加一點,依此類推。統計結果顯示水果類、蔬菜類(特別是豆類)、和乳漿類(特別是奶粉、和咖啡粉類)食品等鉀含量較高。應用上,若將一般健康成人每日鉀的建議攝取量定為4.1g,扣除國人鉀的低標攝取量1366.1mg(即依每日建議份數原則,計算若攝取全為“0點”鉀的食物所得)後,每日應選擇約含14點較高鉀含量(即約2.89)的食品即可達此建議量;這個鉀點數表可用來指導民眾比較各大類食物的鉀含量,並在各大類食物內挑選鉀較高食物以改善鉀偏低的狀況,並進一步預防心臟血管疾病之發生。

Parallel abstracts


The purpose of this study was to categorize foods into subgroups by their potassium contents and to establish an easy-to-use ”potassium scale”. Portion sizes of foods in this table were set based on the common consumption weights obtained from a representative survey and on standard portion sizes. The potassium contents of foods were obtained from the Taiwan Nutrient Data Laboratory Database. Potassium content was represented by a ”point” system : <50 mg potassium- was scored as 0 points, and 1 point was added for each additional 200mg of potassium. The main food sources of potassium in the Taiwanese diet are fruits, vegetables (particularly from the legume subgroup), and milk and drinks alike (particularly from the subgroups of milk powder and coffee powder). If the daily recommended intake of potassium is set to 4.1 g for healthy adults, including foods with a total of 14 potassium points in diet can add 2.8 g of potassium to meet the suggested allowance after taking the amount of the average minimum potassium consumption (of about 1366.1 mg) into account. This counting system can be used to guide people when selecting high-potassium-content foods among the various food groups and within given groups in order to improve their potassium status in an effort to prevent cardiovascular events.

Cited by


賴瑩荷(2015)。鉀鎂的營養狀況與死亡率以及神經功能表現之關係〔博士論文,國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2015.02372
蔡健慧(2011)。設計適合「高血壓前期或第一期、糖尿病前期患者」的「降血壓、降血糖」飲食及其效果評估〔碩士論文,國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2011.02217

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