1993 Volume 171 Issue 4 Pages 319-325
NAKAMURA, T., TAKEBE, K., KUDOH, K., YAMADA, N., TERADA, A., ISHII, M., ARAI, Y., IMAMURA, K., MACHIDA, K. and KIKUCHI, H. A Study on the Values Computed by Dieticians and Chemical Analysis of Fats, Cholesterol, and P/S Ratio in Food. Tohoku J. Exp. Med., 1993, 171(4), 319-325-Dieticians computed the fat and cholesterol contents of 11 foods that were commercially produced as ready-to-eat food from food component lists and obtained the P/S ratio (polysaturated/saturated fatty acids) from the fatty acid component list. Meanwhile the same foods were diluted and homogenized. The internal standard was combined with heptadecanoic acid and tricaprin. The samples that had been extracted by the Folch method were analyzed for their lipid content (GC analysis using a HS-SS-10 colums for fatty acids and an OV-1 column for lipid and cholesterol). A significant positive correlation was noted between the results of dieticians' analysis and those obtained from a gas chromatographic analysis of lipid and cholesterol contents and the P/S ratio, proving that lipid analysis of food by dieticians is highly reliable. Therefore for diseases (such as hyperlipemia, arteriosclerosis, obesity, diabetes mellitus, fatty liver, and pancreatitis) in which dietary factors have a significant effect on their clinical course, dietary instructions on dietary fats based on an analysis by dieticians are considered to be effective.
