Comparison of Amino Acid and Fatty Acid in Seafood, Meat, Beans, and Eggs Using the Food Composition Table

抄録

Nutritional guidance typically uses protein and lipid intake rather than amino acids and fatty acids. However, the composition of amino acids and fatty acids varies depending on the food source, requiring detailed analysis for accurate dietary assessment. Currently, limited research exists on the detailed composition of foods commonly consumed in Japan. Therefore, we aimed to compare the characteristics of amino acid and fatty acid in foods that are the major sources of protein in the Japanese diet. Data cleaning was performed on 2,478 foods listed in the Food Composition Table 2020 (8th revision). Heatmap cluster analysis was performed for food groups, amino acid, and fatty acid, and statistical analysis was performed to determine the percentage differences between food groups. Heat map cluster analysis of the fish and meat data showed that the foods were divided into two groups in the first level (fish and meat). Characteristic amino acid and fatty acid were 5/8 for meat, 1/27 for fish, and 13/0 for common, and no common fatty acid were noted. Significant differences were found between nine amino acids and 31 fatty acids. Heat map cluster analysis using data on seafood, meat, legumes, and eggs showed that foods could be classified into two clusters at the first level: seafood and meat, with legumes and eggs included in the meat cluster. The results of the heat map cluster analysis using statistical analysis and means indicated that seafood, meat, and legumes were characterized differently, especially in terms of fatty acid.