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日本食品標準成分表の改訂が 1600kcal 糖尿病食(エネルギーコントロール食)に及ぼす影響について

酒元誠治 1、村上淳 1、栢下淳子 1、棚町祥子 1、川谷真由美 2、辻雅子 3、里見かおり 4、丹生希代美 5、濱口 優子 6、安井 典子 6、小寺由美 7、今村
つるみ 8、小瀬千晶 9、日高知子 10、高橋陽子 11、金津千里 11、甲斐敬子
12、久保彰子 13、久野一恵 14
1 広島修道大学健康科学部健康栄養学科、2 島根県立大学看護栄養学部健康栄養学科、3 徳東京家政学院大学人間栄養学部人間栄養学科、4 徳
島日赤病院栄養課、5 広島日赤病院栄養課、6 石川県立中央病院栄養課、7 福井県立病院栄養管理室、8 特定医療法人高森会阿蘇やまなみ病院栄養科、9 独立行政法人国立病院機構神戸医療センター栄養管理室、10(公社)宮崎県栄養士会栄養ケアステーション、11㈱メディカルネットワーク、12
南九州大学健康栄養学部管理栄養学科、13 女子栄養大学栄養学部、14
西九州大学健康栄養学部健康栄養学科
英文TitleAuthorAffiliation

Effects of revising the standard food composition tables in Japan to 1600 kcal
menus (energy-controlled diet) for patients with diabetes
Seiji Sakemoto ・ Jun Murakami ・ Junko Kayashita ・ Yoko Tanamachi １ , Mayumi
Kawatani2, Masako Tsuji3, Kaori Satomi4, Kiyomi Hanyu5, Yuko Hmaguchi・NorikoYasui6, Yumi Kodera7, Tsurumi Imamura8, Chiaki Kose9, Chiaki Kose9, Tomoko
Hidaka10, Yoko Takahashi・Senri Kanatsu11, Keiko Kai12, Akiko Kubo13, Kazue Kuno
1 The Department of Health and Nutrition, The Faculty of Health Sciences, Hiroshima
Shudo University
2Department of Health and Nutrition, Nursing dietetics department, The University ofShimane
3 Department of Human Nutrition, Faculty of Human Nutrition, Tokyo Kasei Gakuin
University
4Department of Nutrition, Tokushima Red Cross Hospital
5Department of Nutrition, Hiroshima Red Cross Hospital
6Department of Nutrition, Ishikawa Prefectural Central Hospital
7Department of Nutrition, Fukui Prefectural Hospital
8Department of Nutrition, Asoyamanami Hospital
9Department of nutritional management, National Hospital Organization Kobe MedicalCenter
10 Miyazaki nutrition care station, The Miyazaki Dietetic Association
11Medical Network Co., Ltd.
12Department of Nutrition Management, Faculty of Health and Nutrition, Minamikyushu
University
13Department of Applied Nutrition, Faculty of Nutrition, Kagawa Nutrition University
14Department of nutrition, Faculty of Health and Nutrition, Nishikyushu University

Abstract

Objectives: In December 2020, the standard food composition tables in Japan
were revised from the 7th to the 8th revised edition. In view of this revision,nutrient values of the diabetic menus altered from the standard menus served inJapanese hospitals were re-assessed.
Methods: The energy was adjusted from under 1989 kcal to 1600±40 kcal byaltering the amount of rice in 719 one-day menus offered in 11 hospitals in theKyushu, Shikoku, Tyugoku, Kinki, and Hokuriku areas in Japan. We selected 379
menus for analysis. These menus fulfilled the required protein-fat-carbohydrateenergy ratio. Protein-energy ratios and fat-energy ratios, as determined byconventional methods, were in the ranges of 13‒20% and 20‒30%, respectively.
The carbohydrate-energy ratio determined by conventional methods andcalculating the remaining difference was 50‒65%.
Results: Energy decreased by 96 kcal from the 7th to the 8th version. Calcium,phosphorus, retinol activity equivalents, and alpha-tocopherol levels did notchange significantly. However, there was a significant difference in the levels ofother nutrients. The [7th value − 8th value]/7th values for energy-productive
nutrients were in the range of 6.0% to -20.8%. The individual values were as
follows: triacyl-glycerol equivalents, -20.8%; total dietary fiber, -16.6%. The [7thvalue − 8th value]/7th values for minerals ranged between 13.3% to -56.1%. The
individual values are as follows: chromium, -56.1%; manganese, 13.3%; selenium,-13.2%. The [7th value − 8th value]/7th values for vitamins were in the range of
24.0% to -11.3%. The individual values are as follows: vitamin B1; 24.0%, vitaminC, 17.9%; vitamin B6, 11.5%; and vitamin B12, -11.3%. The values of theprotein-fat-carbohydrate energy ratio as determined by conventional methods,
new methods, and carbohydrate-energy ratio calculated using the difference weresignificantly different.
Discussion: In the menus for diabetic patients based on the revised edition, theenergy value was reduced by 96 kcal. These differences were restricted to ±40
kcal because of the necessity for diabetes care; -96 kcal was larger thanrecommended. We hypothesized that the menus may have to be altered. The
reason for the decrease in energy may be due to the changes in the calculation
methods of protein using nitrogen as a reference and as the sum of amino acidresidues and lipid to triacyl-glycerol equivalents. The complexity of the alteration
for carbohydrates may be explained by several reasons, including the addition ofmonosaccharide equivalents, the sugar alcohol setting, or total dietary fiber
increase. However, it is difficult to determine and discuss detailed reasons. In thisreport, we used the value of [(7th value − 8th value)/7th values]. A larger value
indicated that the effect of the revised tables is large. However, there arelimitations of the diabetic menus which were altered by speculation. We suggestthat further research is needed.
In the Dietary Reference Intakes for the Japanese, the amount of energy needed toprovide a nutritionally balanced diet (% energy) was evaluated by the Japanese
government using the conventional method. It may be necessary to consider thesedifferences during the revision discussions in 2025. This report may be a usefulreference when discussing the necessity of rearranging menus.

keywords

revision of standard tables of food composition in Japan, nutrition
management for diabetic patients, energy-controlled diet,protein-fat-carbohydrate energy ratio※本データの英文表記は実際の論文上の表記とは異なります。