Development of the measuring kit for personal energy absorption rate from foods

2013 Fiscal Year Final Research Report

• Project/Area Number: 23650493
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: The University of Shimane Junior College
• Principal Investigator: NAORA Hiroyuki 島根県立大学短期大学部, 健康栄養学科, 教授 (70222156)
• Project Period (FY): 2011 – 2012
• Keywords: エネルギー吸収効率 / 人工消化基質

Research Abstract

Appropriate energy intake is very important for health maintenance. However energy absorption rates from foods are different between individuals. In this study I tried to develop the artificial substrate for measuring energy absorption rate from foods. The processed whey protein product was used as main substrate, and salt, canola oil was added. After gelation by heating, their digestive properties were examined by rats. By changing the gelation conditions, substrate digestibilities could control.
Following, I examined substrate digestibilities by three woman volunteers. One of four types of substrates, demonstrated good correlation between it's digestibilities and energy absorption rates that were measured by a calorimeter.