Studies on the Calcium Intake for Elderly by Eating Fish Bone

Research Project

Project/Area Number	12680151
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	食生活
Research Institution	Junior College Division, Otsuma Women's University
Principal Investigator	SHIMOSAKA Chie Junior College Division, Otsuma Women's University Faculty of Home Economics assistant professor, 家政学部, 助教授 (60124921)
Project Period (FY)	2000 – 2001
Project Status	Completed (Fiscal Year 2001)
Budget Amount *help	¥2,100,000 (Direct Cost: ¥2,100,000) Fiscal Year 2001: ¥700,000 (Direct Cost: ¥700,000) Fiscal Year 2000: ¥1,400,000 (Direct Cost: ¥1,400,000)
Keywords	Horse mackerel / Fish bone / Cooked fish / Softening / Calcium / Crystallinity
Research Abstract	With recent dietary westernization, the Japanese style diet has undergone a revaluation. Fish have been often ingested by Japanese from old times, and small fish that can be eaten, including bones, are an important food source of protein and calcium in Japanese. In Japan, with the aging of society, the incidence of fracture associated with bone fragility such as osteoporosis has been increasing, and the insufficient calcium intake causing osteoporosis has attracted attention. Noting fish bone as a calcium source for Japanese, we evaluated calcium intake from fish bone. Our previous studies on the physical properties and components after vinegar immersion or heating of fish bone have shown softening of fish bone by each method but differences in eluted components between the two methods. The present study evaluated the behavior of inorganic matters that are important components in bone after vinegar immersion or heating. For the benefit of elderly people, we also evaluated the relationship between the physical properties of fish and the elution of components after boiling with seasonings such as soy sauce and vinegar that is performed at home in daily life. Horse mackerels were used in the experiments. The breaking strength of the bones was measured with a rheometer. Protein was measured by the kjeldahl method, and inorganic components were measured by ICP-AES. Bone apatite crystalline structure was evaluated by X-ray diffraction. Bone apatite crystalline structure after heating of fish in seasoning solution is now under analysis. This experiment was performed as above. We intend to report the results under analysis in associated scientific societies.