沖縄県における動物性食品の摂取と脂質栄養

抄録

It has been revealed that the consumption level of meat (especially pork) in Japan is higher in the people from Okinawa than that reported by the Japanese National Nutritional survey. Therefore, we were prompted to conduct a detailed survey of the methods of cooking and eating pork in Okinawa prefecture. The results revealed that pork and pork products are often cooked with food groups such as green vegetables, beans, potatoes, and seaweeds. We considered that the cooking of pork and pork products was a major factor influencing the efficiency of consumption of various nutrients such as vitamins and minerals. In our dietary survey of the main Okinawa island conducted in 1997, the fat-energy ratio in the diet of male subjects 40-59 years was over 32%, which was considered to be due to the use of large amounts of vegetable oil for preparing stir-fried dishes (Champuru) and deep-fried dishes. The EPA(%) of erythrocyte membrane phospholipids was lower in young women about 20 years old of Okinawa as compared with that in their counterparts in the Kanto region, because of the low level of intake of fishes and shellfishes by the Okinawan women. Recently, the life expectancy for men in Okinawa Prefecture fell sharply to 26th among the 47 prefectures of Japan, perhaps attributable to the upward trend of the mortality rate from ischemic heart disease and the cerebrovascular disease. Thus, management of lipid nutrition in the Okinawan people is becoming a more and more important issue that must be addressed.