Tatsuya Koyama*

Aomori University of Health and Welfare, Japan

*Corresponding Author: Tatsuya Koyama, Aomori University of Health and Welfare, Japan.

Received: April 05, 2021; Published: May 11, 2021

Abstract

The revised version of the Standard Tables of Food Composition in Japan (STFCJ 2020) was published in 2020. The aim of the present paper is to discuss issues concerning calculation of protein and fat using food components listed in STFCJ 2020. In SFTCJ 2020, in addition to conventional values of protein content calculated as reference nitrogen multiplied by protein conversion factor <XN> (PROTRN) and gravimetrically determined fat (FAT), values of protein were expressed as the sum of amino acid residues <PROTCAA> and values of lipids as triacylglycerol equivalents of fatty acids <FATNLEA>. Protein and fat contents were significantly decreased when the preferred analytical methods of the United Nations Food and Agriculture Organization (PROTRN and FATNLEA) were applied instead of the conventional values. Therefore, it is important to compare calculated protein and fat using PROCTAA and FATLEA to calculations from previous studies of protein and fat.

 Keywords: Protein; Fat; Sum of Amino Acid Residues; Triacylglycerol Equivalents of Fatty Acids; Food Composition Table

References

1. The United Nations Food and Agriculture Organization. Food energy-methods of analysis and conversion factors. Report of a technical workshop Rome. FAO Food and Nutrition (2002): 77.
2. The Council for Science and Technology. Ministry of Education, Culture, Sports, Science, and Technology. Standard Tables of Food Composition in Japan -2020. Report of the Subdivision on Resources (2020).
3. Ito S and Sasaki S. “Dietary Reference Intakes for Japanese 2020”. Daiichi-shuppan, Tokyo (2020): 106-170.
4. Rand WM., et al. “Meta-analysis of nitrogen balance studies for estimating protein requirements in healthy adults”. American Journal of Clinical Nutrition1 (2003): 109-127.

Citation

Citation: Tatsuya Koyama. “Comparing Values of Protein and Fat by Composition-based Method and Conventional Method". Acta Scientific Nutritional Health 5.6 (2021): 03-05.

Copyright

Copyright: © 2021 Tatsuya Koyama. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.