抄録
It has been reported that human mineral and trace element intake is related to various lifestyle diseases. In order to understand the true intake of various minerals and trace elements, we surveyed the change in the level of each mineral or trace element in foodstuffs after cooking and compared the measured value with the mineral or trace element intake as estimated using a food composition table (FCT). In addition, we conducted a dietary survey and a survey on knowledge of and attitudes to mineral and trace element intake. A change in the level of most minerals and trace elements was observed after cooking. The measured levels of most minerals and trace elements were lower than the FCT-based estimates. The results of our diet survey suggested a deficiency of calcium, magnesium, and iron. The decrease after cooking was especially large for magnesium, for which the level of knowledge was also lower than for other elements. Our findings suggest the need for a more active approach to nutrition education to improve magnesium intake.
