Phosphorus from food additives -focused on child poverty-

2017 Fiscal Year Final Research Report

• Project/Area Number: 16K16288
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Kagawa Nutrition University
• Principal Investigator: Ito Sanae 女子栄養大学, 栄養学部, 助教 (50610846)
• Research Collaborator: ISHIDA HIROMI 女子栄養大学, 栄養学部, 教授 (80176198)
• Project Period (FY): 2016-04-01 – 2018-03-31
• Keywords: リン / 食品添加物 / 子ども

Outline of Final Research Achievements

We analyzed 7310 dishes from dietary records on 2 holidays recorded by 310 Japanese children. The 117 dishes with the potentiality of including phosphorus from food additives were purchased. Phosphorus and calcium content were analyzed directly, and also calculated by using the food composition table. The average percentage of analyzed value of calculated value was 112%. Instant noodles or processed meats/fishes which are shown to be consumed more by poverty group in the previous study were not especially underestimated by the calculating method.

Free Research Field

栄養学