Skip to main content
SpringerLink
Log in

A validation study on food composition tables for the international cooperative INTERMAP study in Japan

  • Original Article
  • Published:
Environmental Health and Preventive Medicine Aims and scope

Abstract

Objective

The INTERMAP Study is an international cooperative study on the relationship between macro- and micro-nutrient intakes and blood pressure. The present study—ancillary to INTERMAP—is to evaluate validity of the INTERMAP Tables of Food Composition in Japan (ITJ) formulated by modifying the Standard Tables of Food Composition in Japan (STJ), including factoring in changes in weight and nutrient composition of individual foods due to cooking.

Methods

With chemical analytical values of 96 meals prepared in two university hospitals in Japan as the “gold standard”, validity of calculated values based on the ITJ was examined for six major components (energy, protein, lipid, carbohydrate, sodium, potassium) by comparison of mean values, correlation, and linear regression analysis.

Results

Although both the ITJ-based and STJ-based calculated values for all six components were significantly higher than the analytical values, differences from the analytical values were generally less marked for the ITJ-based values than for the STJ-based values. The STJ-based values were significantly higher than the ITJ-based values for protein and potassium. Analytical values showed slightly stronger correlations with the ITJ-based calculated values (r=0.876 for total energy, r=0.789 for lipid, r=0.832 for potassium) than with the STJ-based calculated values, except for carbohydrates.

Conclusions

The ITJ was considered to have greater validity than the STJ. To obtain more accaurate data in nutritional surveys, food composition tables in which changes in nutrient compositions due to cooking methods are taken into consideration should be used.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Stamler J, Elliott P, Dennis B, Dyer AR, Kesteloot H, Liu K, et al. for the INTERMAP Research Group. INTERMAP: background, aims, design, methods, and descriptive statistics (non-dietary). J Hum Hypertens. 2003; 17: 591–608.

    Article  PubMed  CAS  Google Scholar 

  2. INTERMAP, Japan and INTERLIPID Research Group. A cooperative epidemiologic study on lifestyles for the prevention of hypertension: International study, INTERMAP. Report of INTERMAP, Japan and INTERLIPID. Otsu: Department of Health Science Shiga University of Medical Science; 2002. (Article in Japanese)

    Google Scholar 

  3. Dennis B, Stamler J, Buzzard M, Conway R, Elliot P, Moag-Stahlberg A, et al. for the INTERMAP Research Group. INTERMAP: the dietary data—process and quality control. J Hum Hypertens. 2003; 17: 609–622.

    Article  PubMed  CAS  Google Scholar 

  4. Ueshima H, Okayama A, Saitoh S, Nakagawa H, Rodriguez B, Sakata K, et al. for the INTERLIPID research group. Differences in cardiovascular disease risk factors between Japanese in Japan and Japanese-Americans in Hawaii: the INTERLIPID study. J Hum Hypertens. 2003; 17: 631–640.

    Article  PubMed  CAS  Google Scholar 

  5. Science and Technology Agency Japan. Standard Tables of Food Composition in Japan 4th revised edition. Tokyo: Printing Bureau, Ministry of Finance; 1982. (Article in Japanese)

    Google Scholar 

  6. Okuda N, Okayama A, Choudhury SR, Ueshima H. The standardization of the food composition table for international joint study (INTERMAP). JACD. 1997; 32: 124–129. (Article in Japanese)

    Google Scholar 

  7. Schakel SF, Dennis BH, Wold C, Conway R, Zhao L, Okuda N, et al. Enhancing data on nutrient composition of foods eaten by participants in the INTERMAP study in China, Japan, the United Kingdom, and the United States. J Food Comp Anal. 2003; 16: 395–408.

    Article  Google Scholar 

  8. United States Department of Agriculture. Composition of Foods—Raw. Processed, Prepared. Agriculture Handbook No. 8, revisions. Washington, D.C.: U.S. Government Printing Office; 1976-1993.

    Google Scholar 

  9. Schakel SF, Buzzard IM, Gebhardt SE. Procedures for estimating values for food composition data bases. J Food Comp Anal. 1997; 10: 102–114.

    Article  CAS  Google Scholar 

  10. Kagawa Nutrition University Publishing Division. Basic Data for Cooking. Tokyo: Kagawa Nutrition University Publishing Division; 1990. (Article in Japanese)

    Google Scholar 

  11. Kagawa Nutrition University Publishing Division. Table of Commercial Food Composition in Japan 7th Revised ed. Tokyo: Kagawa Nutrition University Publishing Division; 1995. (Article in Japanese)

    Google Scholar 

  12. Japan Meat Information Service Center. Nutrition Ingredient of Meat and Change by Cooking 2. Tokyo: Japan Meat Information Service Center; 1992. (Article in Japanese)

    Google Scholar 

  13. Japan Meat Information Service Center. Meat Data Book. Tokyo: Japan Meat Information Service Center; 1995. (Article in Japanese)

    Google Scholar 

  14. Kimura M, Itokawa Y. Cooking loss of minerals in food and its nutritional significance. J Nutr Sci Vitaminol. 1990; 36: S25-S33.

    PubMed  Google Scholar 

  15. Kimura M, Itokawa Y, Fujiwara M. Cooking loss of thiamin in food and its nutritional significance. J Nutr Sci Vitaminol. 1990; 36: S17-S24.

    PubMed  Google Scholar 

  16. Rumm-Kreuter D, Demmel I. Comparison of vitamin losses in vegetables due to various cooking methods. J Nutr Sci Vitaminol. 1990; 36: S7-S15.

    PubMed  Google Scholar 

  17. Vidal-Valverde C, Frias J, Valverde S. Changes in the carbohydrate composition of legumes after soaking and cooking. J Am Diet Assoc. 1993; 93: 547–555.

    Article  PubMed  CAS  Google Scholar 

  18. United States Department of Agriculture. Food Yields Summarized by Different Stages of Preparation. Agriculture Handbook No. 102. Washington, D.C.: U.S. Government Printing Office: 1975.

    Google Scholar 

  19. United States Department of Agriculture. USDA Table of Nutrient Retention Factors, Release 4, USDA; 1998.

  20. Science and Technology Agency of Japan. The Standard Tables of Food Composition in Japan, Amino Acids. Tokyo: Revised. Printing Bureau, Ministry of Finance; 1986. (Article in Japanese)

  21. Science and Technology Agency of Japan. The Standard Tables of Food Composition in Japan, Fatty Acids, Cholesterol and Vitamin E. Tokyo: Printing Bureau, Ministry of Finance; 1987. (Article in Japanese)

    Google Scholar 

  22. Science and Technology Agency of Japan. The Standard Tables of Food Composition in Japan, Minerals. Tokyo: Printing Bureau, Ministry of Finance; 1991. (Article in Japanese)

    Google Scholar 

  23. Science and Technology Agency of Japan. The Standard Tables of Food Composition in Japan, Dietary Fiber. Tokyo: Printing Bureau, Ministry of Finance; 1992. (Article in Japanese)

    Google Scholar 

  24. Suzuki Y, Tanushi S. Table of Trace Element Contents in Japanese Foodstuffs. Tokyo: Daiichi-shuppan; 1993. (Article in Japanese)

    Google Scholar 

  25. Schakel SF, Harnack L, Wold C, Van Heel N, Himes JH. Incorporation of trans-fatty acids into a comprehensive nutrient database. J Food Comp Anal. 1999; 12: 323–331.

    Article  CAS  Google Scholar 

  26. Nakamura M, Tajima S, Yoshiike N. Nutrient intake in Japanese adults—from The National Nutrition Survey, 1995–99. J Nutr Sci Vitaminol. 2002; 48: 433–441.

    PubMed  CAS  Google Scholar 

  27. AOAC International (2002). Official Methods of Analysis of AOAC International, 17th edition. Maryland Gaithersburg: AOAC International;.

    Google Scholar 

  28. Thompson F, Byers T. Dietary assessment resource manual. J Nutr. 1994; 124: 2245S-2317S.

    PubMed  CAS  Google Scholar 

  29. Beaton GH, Milner J, McGuire V, Feather TE, Little JA. Source of variance in 24-hour dietary recall data: implications for nutrition study design and interpretation. Carbohydrate sources, vitamins, and minerals. Am J Clin Nutr. 1983; 37: 986–995.

    PubMed  CAS  Google Scholar 

  30. Nelson M. The validation of dietary assessment. In: Margetts BM, Nelson M editors. Design Concepts in Nutritional Epidemiology, 2nd ed. New York: Oxford University press; 1997, p. 241–272.

    Google Scholar 

  31. Science and Technology Agency Japan. Standard Tables of Food Composition in Japan 5th revised edition. Tokyo: Printing Bureau, Ministry of Finance; 2000. (Article in Japanese)

    Google Scholar 

  32. Sugawara K, Kumae T, Machida K, Shimaoka A, Ohshita Y, Suzuki T. Comparison of actually measured dietary consumption of protein and sodium with calculated values by “weighing method”, “purchasing method” and “recall method” concerning food consumption. Nihon Eiyou Syokuryou Gakkaishi. 1983; 36: 15–20. (Article in Japanese)

    Google Scholar 

  33. Sugawara K, Kumae T, Machida K, Shimaoka A, Ohshita Y, Suzuki T. Comparison of actually measured dietary consumption of lipid, carbohydrate and energy with calculated values by “weighing method”, “purchasing method” and “recall method” concerning food consumption. Nihon Eiyou Syokuryou Gakkaishi. 1983; 36: 191–197. (Article in Japanese)

    Google Scholar 

  34. Murai M, Itoh K, Ono C, Kumagawa K, Sakamoto M, Toyokawa H. Differences between analyzed and calculated amounts of sodium in representative foods of daily meals and the availability of the sodium residual rate. Nihon Eiyou Syokuryou Gakkaishi. 1985; 38: 383–386. (Article in Japanese)

    Google Scholar 

  35. Yoshida S, Ikebe K. Correlation between analyzed and calculated values of dietary sodium and potassium intake by duplicate portion study during a none-week period. Nihon Eiyou Syokuryou Gakkaishi. 1988; 41: 315–319. (Article in Japanese)

    Google Scholar 

  36. Hagiwara K, Tsuda A, Watanabe T, Koda T, Takahata K, Takai Y, et al. Changes in sodium and potassium contents in diets for renopathy patients. Nihon Eiyou Syokuryou Gakkaishi. 1983; 36: 313–318. (Article in Japanese)

    Google Scholar 

  37. Kunisaki N, Takada K, Shirano Y, Asakusa S, Hanaoka H, Matsuura H. An investigation into actual measurement of energy intake, mineral intake and fatty acid composition in hospital diet. Nihon Eiyou Syokuryou Gakkaishi. 1984; 41: 85–97. (Article in Japanese)

    Google Scholar 

  38. Okada K, Matsumura A, Manabe Y, Sakamoto S, Ohnaka M, Nakaya Y. Loss of minerals following cooking in therapeutic diets for nephropathy—comparison of calculated values by food table to measured values— Nihon Eiyou Syokuryou Gakkaishi. 1997; 50: 349–354. (Article in Japanese)

    CAS  Google Scholar 

  39. Suzuki K, Suzuki K, Fujinami J. Effect of cooking loss mineral intake in diabetic diets. Eiyougaku Zasshi. 1999; 57: 295–304. (Article in Japanese)

    CAS  Google Scholar 

  40. Science and Technology Agency, Japan. Standard Tables of Food Composition in Japan 3rd revised edition supplement. Tokyo: Printing Bureau, Ministry of Finance; 1980. (Article in Japanese)

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Division of Health and Nutrition Monitoring, National Institute of Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, 62-8636, Tokyo, Japan

    Katsushi Yoshita

  2. Department of Epidemiology and Public Health, Kanazawa Medical University, Ishikawa, Japan

    Katsuyuki Miura & Hideaki Nakagawa

  3. Department of Preventive Cardiology, National Cardiovascular Center, Osaka, Japan

    Akira Okayama

  4. Department of Health Science, Shiga University of Medical Science, Shiga, Japan

    Nagako Okuda & Hirotsugu Ueshima

  5. Nutrition Coordinating Center, University of Minnesota, MN, USA

    Sally F. Schakel

  6. Department of Biostatistics, Collaborative Studies Coordinating Center, University of North Carolina at Chapel Hill, NC, USA

    Barbara Dennis

  7. Second Department of Internal Medicine, Sapporo Medical University School of Medicine, Hokkaido, Japan

    Shigeyuki Saitoh

  8. Department of Public Health, Wakayama Medical University, Wakayama, Japan

    Kiyomi Sakata

  9. Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA

    Jeremiah Stamler

Authors
  1. Katsushi Yoshita
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Katsuyuki Miura
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Akira Okayama
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Nagako Okuda
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sally F. Schakel
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Barbara Dennis
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Shigeyuki Saitoh
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Kiyomi Sakata
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Hideaki Nakagawa
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Jeremiah Stamler
    View author publications

    You can also search for this author in PubMed Google Scholar

  11. Hirotsugu Ueshima
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Katsushi Yoshita.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Yoshita, K., Miura, K., Okayama, A. et al. A validation study on food composition tables for the international cooperative INTERMAP study in Japan. Environ Health Prev Med 10, 150–156 (2005). https://doi.org/10.1007/BF02900808

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02900808

Key words

Search

Navigation