著者

Kayoko KANEKO Chinatsu ITO Kayo KOIZUMI Sakurako WATANABE Yukiko UMEDA Kazuko ISHIKAWA-TAKATA

出版者

Center for Academic Publications Japan

雑誌

Journal of Nutritional Science and Vitaminology (ISSN:03014800)

巻号頁・発行日

vol.59, no.4, pp.299-309, 2013 (Released:2013-09-24)

参考文献数

39

被引用文献数

4 16

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Accurate estimation of resting energy expenditure (REE) in children and adolescents is important to establish estimated energy requirements for the Japanese population. Our objectives were 1) to determine the REE of 6- to 17-y-old Japanese children and adolescents by indirect calorimetry in order to estimate energy expenditure for this group, 2) to compare measured REE with predicted REE to determine the accuracy of predictive equations of REE for Japanese children and adolescents, and 3) to derive new predictive equations for REE for Japanese children and adolescents based on measured REE. REE was measured in 221 Japanese children and adolescents, aged 6 to 17 y old (113 boys and 108 girls) using a ventilated indirect calorimeter. Anthropometric and body composition measurements were also performed. REE expressed as absolute values increased with age in both genders, and there was a significant difference between genders in the 12-17 y age group. REE was strongly correlated with body weight (BW) and fat-free mass (FFM). REE adjusted for BW or FFM decreased with age in both genders, and a gender difference was still observed in the 12-17 y age group after this adjustment. The highest accuracy of prediction was achieved using the Dietary Reference Intake for Japanese (1969) for boys and the Molnar equation for girls. Step-down multiple regression analysis was carried out using either a combination of age, gender, BW, and height, or a combination of age, gender, FFM, and fat mass (FM). The predictive equation accounted for 75% (R2) and 76% of the variance, respectively. In conclusion, absolute REE increased and REE adjusted for BW or FFM decreased with age. The major determinant of REE was FFM, but significant gender differences were observed in the 12-17 y range for both absolute REE and adjusted REE.

著者

Yuko HASEGAWA Chiharu TSUTSUMI Fusako MITSUHASHI Noriyuki KIMURA Yoshitaka IWABUCHI Shu SAKAMOTO Kazuko ISHIKAWA-TAKATA

出版者

Center for Academic Publications Japan

雑誌

Journal of Nutritional Science and Vitaminology (ISSN:03014800)

巻号頁・発行日

vol.66, no.5, pp.441-448, 2020-10-31 (Released:2020-10-31)

参考文献数

23

被引用文献数

2

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The official testing methods for establishing nutritive values are accurate but relatively costly and time-consuming. Near infrared spectroscopy (NIRS) is potentially an alternative method that can analyze several components in a few minutes using an exclusively electronic instrument with no need for a laboratory expert. However, the accuracy of commercial NIRS spectroscopic food analyzers is not sufficient for Japanese food labeling, because of interference from moisture contained in the foods. This study aims to assess the effect of a freeze-drying pretreatment on the accuracy of NIRS food analysis. Thirty-four samples, consisting of six food items habitually consumed in Japan and cooked by different cooking methods were treated by milling then freeze-drying. They were analyzed by a commercial NIRS instrument (Calorie AnswerTM) with calibration curves developed based on other freeze-dried samples. The obtained nutritive values (energy, protein, lipid, carbohydrate and moisture) were corrected to the values before freeze-drying using the vaporized moisture content. The same samples before freeze-drying were also analyzed using the official testing methods to assess the analytical accuracy using NIRS after freeze-drying, and further analyzed using the same NIRS with the commercial calibration curves to assess the effect of freeze-drying. The accuracies were better for the freeze-dried samples than for the wet samples. The magnitude of the error in energy and carbohydrate was significantly associated with the retained moisture content in the freeze-dried sample. In conclusion, freeze-drying was an effective pretreatment for improving the accuracy of NIRS analyses of Japanese cooked foods, although it is still time-consuming and needs additional investment.