Relationship between frequency of subjective symptoms of fatigue and clinical parameters or dietary patterns was examined among visitors (n=297, age 30-79) to Setagaya Medical Center (Survey 1) and healthy middle-aged or elderly volunteers (n=74, age 25-70; Survey 2). The results are as follows:
1) Frequency of fatigue symptoms tended to be higher in women than men, and exhibited a gradual increase with advance in age in women.
2) The frequency of fatigue scores for group III symptoms was higher in the male groups than in the female groups, while that for group I symptoms was higher in the female groups than in the male groups.
3) In the female subjects, those exhibited higher fatigue scores tended to have the higher blood pressure according to the WHO definition.
4) The subject group of the lower fatigue scores tended to exhibit the overall lower frequency of unhealthy dietary pattern, the lower frequency of meal skipping, the higher protein and vitamin C intakes, and the less intake of fruits and confection.
5) The fatigue scores were significantly correlated with some of the clinical parameters in the subjects, especially with that of urinary epinephrine.
These results suggest usefulness of the fatigue subjective symptom scores for evaluating chronic fatigue with reference to health promotion. For elucidation of direct causal relationship and of an exact role of diet in the control of chronic fatigue and stress management, more detailed studies are needed including a longitudinally designed survey as well as experimental approaches. Studies along these lines are now underway.

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Derivatives, dl-α-tocopheryl acrylate and dl-α-tocopheryl crotonate, were orally administered for 45 consecutive days to rats kept in a dark room. The distribution of tocopherol in the tissues, protein, RNA and DNA levels in the testis, polyamine concentrations in the testis and prostate were measured.
Levels of lutenizing hormone (LH) and folliclestimulating hormone (FSH) in the pituitary and serum as well as that of testosterone in the testis were also measured.
When everyone of the two kinds of tocopherol derivatives was consecutively given to rats, both the accumulation of tocopherol and concentration of polyamine in the testis were increased compared to the case where dl-α-tocopherol was alone administered. A significant increase of polyamine concentration in the prostate as well as an increase of the testicular levels of RNA, protein and testosterone suggest a possible correlation with the accumulation of tocopherol in the testis. On the other hand, testosterone synthesis may be inhibited by dl-α-tocopheryl crotonate since it decreased polyamine in the prostate and that of testosterone in the testis.

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This study was conducted among 63 women whose fat supplies from energy were over 26% (Group A) and under 25% (Group B). Use of fat in dishes in their daily diet was investigated by a nutritional survey using the questionnaire method and the interview/questionnaire method in Kawabe and Azo areas in Okayama Prefecture. The results obtained were as follows:
1) As to the rate of satisfactory nutritional allowance of fat, animal fats except fish and vitamin B₂, Group A had a more significant supply than Group B.
2) Although there was no difference between the two groups as to the rate of oils and fats in the fat intake, Group A had a more significant supply of the rate of fat intake in oils and fat, meat and eggs than Group B. As for Group A, there was a significant correlation between fat intake and meat; but for Group B, there was a significant correlation for fat intake.
3) There was observed a significant correlation between the ratio of fat supplies from energy and the meat intake in Group A and between ratio of fat supplies from energy and the oil/fat intake for Group B.
4) The number of dishes using oil/fat was significantly greater for Group B, particularly for breakfasts, with significant incidences of toast and dried eggs.
5) For both groups, the incidence of dishes with less number of cooking steps was high; it was higher for those using fats in the cooking pattern P→H (preparation→heating). The group A showed significantly higher values in the pattern P→H and in the pattern P→H→H (preparation→heating→heating), indicating the dishes using fats were more often prepared for the cooking pattern with less number of steps.
6) The number of food items used in a dish using fat/oil was significantly higher in other dishes.
In nutrition guidance, the emphasis should be given to the fat/oil used in cooking in order to optimize their intake.

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[in Japanese]

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