Abstract
In the diets for dialysis patients, we examined differences in protein values between those calculated from the Standard Table of Food Composition in Japan (4th revised edition) (calculated value) and those determined by our experiments (determined value). Based on these experiments, we further analyzed the correlation between the ratio (determined value/calculated value) and the food weight after cooking, and between the ratio and the water contents in each diet. Among card-style recipes on the market for dialysis patients, 36 recipes were randomly chosen, and were prepared as diet samples. Each measured value of protein was calculated by the nitrogen determination using the Kjeldahl method.
The result showed that the average ratio of determined value to calculated value was 0.972±0.157 and the calculated value was not greater than the determined value (p<0.05). However, as the difference between the two was 2.8%, it is not considered significant in terms of evaluating dietary intake.
As a guidance medium for dialysis patients, both the standard table and the food exchange table for renal disease are used in guidance and nutrition control. In this regard, we found that the difference in the protein values calculated from both tables was 4%. Therefore, the difference may not require much consideration.
Taking into account the difference between the determined value after cooking and the calculated value, however, sufficient nutrient intake to prevent malnutrition is needed.
As there have been few reports about the difference in the dietary protein values after cooking compared to the calculated values, our study may be of significance.
