Mineral Intake from Sum of Standard Food Composition Table and That from Our Analytical Data

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Daily intakes of some mineral nutrients were calculated from the data in the standard table of food composition in Japan (2000) on trial menus of our students. On the other hand, all of the cooked foods prepared for each trial menu by the students were well mixed and ground down into uniform sludge. The contents of some mineral elements were determined by the atomic absorption spectrophotometry by use of acid sample solutions dissolving ashes of each of the sludgy food samples. Students' menus were of four different styles; Japanese food which was westernized and fatty at present; convenience store food which was composed of daily box lunches, boiled rice-balls, prepared dishes and side dishes from a convenience store; precooked food which was composed mainly of instant noodles or prepared food; and high zinc food which was cooked including a considerable number of high zinc foods except oysters, because they has a long off-season in Japan. Except for zinc and sodium (chloride), our analysis showed results which were a little lower results than the sum provided by the standard food composition table. The high zinc food provided much zinc, especially in the summed data. The precooked food showed a low zinc level, however, the zinc intake displayed by the analysis of the convenience store food showed a level of the zinc intake second to the analytical result of high zinc food. Eventually, the analytical zinc intake of the convenience store food, 9.1 mg/day, was within the recommended daily zinc intake of Japanese young women from 18 to 29 years old. On the other hand, the precooked food showed a low level of zinc intake, 3.1 and 3.9 mg/day, in the summed intake from the food composition table and our analytical result, respectively. In the present study, renewing the standard table of food composition in Japan, we attempted to clarify the difference between the old and the new standard food composition tables by use of nearly the same menus. Although intakes of calcium, phosphorus and iron seemed to decrease, those of magnesium, zinc and manganese looked like to increase in the summed data from the new table. However, this difference between the new and old tables was indistinct and not consistent but partially unavoidable, because insufficient data of the old standard food table had inevitably induced us to use a local food composition table.

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