日本食品標準成分表 2010 に新規収載された微量栄養素摂取量の検討 ―ヨウ素・セレン―

抄録

“Standard Tables of Food Composition in Japan” is revised every 5 year. In the revision in 2010, the content of 5 micronutrients in foods such as iodine, selenium, chromium, molybdenum, and biotin were newly listed. The dietary reference intakes of these micronutrients have already set in Dietary Reference Allowance for Japanese, 6th revision published in 2000. However, to our knowledge, there are not many reports about the intake of these micronutrients in Japan. Therefore, we conducted to analyze the contents of these micronutrients, especially iodine and selenium in foods and estimate the daily intake of micronutrients in the hospital and the prison by two dietary surveys. The menu of meals served in these facilities were planned by the registered dietitian, in which the estimated daily intake of micronutrients on average was calculated from the master menu for 1 week by using the commercial soft “Excel Eiyokun” (menu value). Also common meals for adults and infant meals for a baby were collected in the hospital and in the prison for 7days on June to July in 2011. The content of iodine and selenium in these meals was analyzed by ICP-MS (analyzed value). The difference in the dietary intake of iodine and selenium in these facilities was compared between in the analyzed value and menu value. In the daily iodine intake, the menu value was high in both the hospital and prison. As iodine is contained in seaweed at the high concentration, the group mean of iodine was increased in the algae. However, dried laver seaweed “nori”, brown seaweed “wakame” with a low concentration contains was included in this group as well. So, it is suggested that the interviewing about the amount used and the kind of foods relevant to seaweed is needed to estimate the daily intake of iodine from the menu. As for the daily intake of selenium, the analytical value was as close as that the menu value. However there was a large variation within days which is in part due to using or not using fishes and eggs in the menu. These findings suggest that it is necessary to know the characteristic of each micronutrient in the cooking for calculating of the daily intake.