不同食物成分表或数据库中食物能量值的比较研究

Comparison on energy values of matching food items in food compositon table of four northeast Asian countries or region

目的评价采用不同食物能量换算系统的食物成分表或数据库(FCT或FCD)中对应食物条目能量值的一致性.分析差异的大小和造成显著差异的主要原因.方法从日本、韩国、中国大陆和台湾省的4个FCT或FCD中各筛选出了101个单种食物条目,将水分调整到食物组的平均水平,各组能量值和营养素含量也做了相应调整.对其能量值的差异用均数、数据图形、相对差异等多种参数或方法进行了较为细致的统计学分析.结果我国食物的能量值明显低于其他三个国家或地区.总体上我国FCT的食物能量值比日、台、韩分别低(相对差异及其95%置信区间)7.7%(-0.6%～15.9%),11.7%(3.5%～20.1%)和2.6%(-5.2%～10.3%).在坚果和种籽类、菌藻类的量值差异很大,其他三个数据源的茵藻类能量值比我国的高23.5%～67.5%.结论不同FCT之间,尤其日本、台湾省和韩国FCT和我国FCT的能量数据缺乏一致性.采用不同的食物能量换算系统是导致差异的一个主要原因;导致FCT能量值差异的其它因素只能通过各国或地区实验室间的合作研究,对同一批食物样品进行平行检测分析的方法来估测和评价.

Objective To evaluate the consistency and compatibility of the energy values in present applied Food Composition Tables or Databases （FCTs or FCDs） of NeasiaFoods members. Methods A total 101 matching food items （N = 101 × 4） were selected from the FCTs or FCD of Japan, Korea, Taiwan and China. Statistical comparisons were conducted before and after water adjustment. Data profile plots, means and relative differences were provided. The significance of differences were examined by the block designed ANOVA （alpha = 0.05）. Results The population mean of Chinese food items is significantly low than that of other three. Relative difference （ mean and 95 % CI ） of water adjusted estimation indicate that energy of China is totally less 7.7 % （ - 0.6 % - 15.9 % ）, 11.7 % （3.5 % - 20.1 % ） and 2.6% （ - 5.2 % - 10.3 % ） than that of Japan, Taiwan, and Korea respectively. Major bias occurred in Nuts ＆ seeds and Fungi ＆ Algae, Japan and Taiwan higher 22 % to 68 % than china. Conclusions The energy values in FCTs of these N＇EASIAFOODS members lack consistency, especially between China and other three members. Differences of food energy conversion systems are the main effect that producing discrepancies. The effect of bias in energy contributing nutrients （ e.g. fat） are considerable ; analytical errors, sampling errors, food processing effects, different of food species, and accumulation of them only can be estimated through interlaboratory comparison studies on the basis of totally same food samples.