Carotenoid, Tocopherol, and Fatty Acid Biomarkers and Dietary Intake Estimated by Using a Brief Self-Administered Diet History Questionnaire for Older Japanese Children and Adolescents

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概要

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• We investigated the association between nutrient biomarkers and dietary intake estimated using a brief self-administered dietary history questionnaire (BDHQ) for Japanese children and adolescents. Blood samples were collected from 398 subjects (5th graders of elementary school aged 10-11 y, and 2nd graders of secondary schools aged 13-14 y) randomly selected from among students in Shunan City, Japan, who were then required to answer two questionnaires. Spearman correlations were calculated between dietary intake and the corresponding biomarkers (serum carotenoids, tocopherols, and erythrocyte fatty acids). Correlations with β-carotene and β-cryptoxanthin were significant in the 13- and 14-y age group (r=0.220-0.333, p<0.030) and the 10- and 11-y age subgroup who answered the questionnaire with assistance (r=0.295-0.299, respectively, p=0.006). Consumption of green-yellow vegetables and fruits was significantly correlated with β-carotene and β-cryptoxanthin levels (r=0.205-0.341, p<0.047). In the 13- and 14-y age group, correlations with eicosapentaenoic and docosahexaenoic acids were between 0.215 and 0.473 (p<0.040). Total seafood intake was significantly correlated with marine n-3 polyunsaturated fatty acids (PUFAs; r=0.239-0.420, p<0.023). In the 10- and 11-y age subgroup who completed the questionnaire with assistance, seafood intake was significantly correlated with marine n-3 PUFAs (r=0.239-0.243, p<0.032). In conclusion, dietary intake assessed using the BDHQ reflects the corresponding biomarkers for 13- and 14-y-olds; however, when used for elementary school children, caution is necessary in interpreting the results.

• 財団法人 学会誌刊行センターの論文
• 2009-06-01

著者

• OKUDA Masayuki

  Department of Environmental Medicine, Graduate School of Science and Engineering, Yamaguchi Universi

• SUGIYAMA Shinichi

  Departments of Public Health and Laboratory Medicine, Graduate School of Medicine, Yamaguchi Univers

• KUNITSUGU Ichiro

  Departments of Public Health and Laboratory Medicine, Graduate School of Medicine, Yamaguchi Univers

• HOBARA Tatsuya

  Departments of Public Health and Laboratory Medicine, Graduate School of Medicine, Yamaguchi Univers

• SASAKI Satoshi

  Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo

• HASHIMOTO Michio

  Department of Physiology, Shimane Medical University

• TERAO Junji

  Departments of Food Science, Institute of Health Biosciences, The University of Tokushima Graduate S

• Hobara T

  Departments Of Public Health And Laboratory Medicine Graduate School Of Medicine Yamaguchi Universit

• Terao Junji

  Department Of Food Science Graduate School Of Nutrition And Biosciences Tokushima University

• Okuda Masayuki

  Department Of Environmental Medicine Graduate School Of Science And Engineering Yamaguchi University

• Okuda M

  Human Environment And Preventive Medicine Yamaguchi University Undergraduate School Of Medicine

• Hobara Tatsuya

  Department Of Public Health Yamaguchi University School Of Medicine

• Sasaki Satoshi

  Department Of Internal Medicine And Molecular Science Nagoya City University Graduate School Of Medi

• BANDO Noriko

  Department of Nutrition, School of Medicine, The University of Tokushima

• Kunitsugu Ichiro

  Departments Of Public Health And Laboratory Medicine Graduate School Of Medicine Yamaguchi Universit

• Hashimoto Michio

  Department Of Environmental Physiology Faculty Of Medicine Shimane University

• Hashimoto Michio

  Department Of Physiology Graduate School Of Medical Research Shimane University

• Sugiyama Shinichi

  Departments Of Public Health And Laboratory Medicine Graduate School Of Medicine Yamaguchi Universit

• Sugiyama Shinichi

  Department Of Applied Biological Chemistry Faculty Of Agriculture Niigata University

• Bando Noriko

  Department Of Food Science Graduate School Of Nutrition And Biosciences Tokushima University

• Kunitsugu I

  Departments Of Public Health And Laboratory Medicine Graduate School Of Medicine Yamaguchi Universit

• Terao Junji

  Department Of Food Science Graduate School Of Nutrition And Bioscience The University Of Tokushima

• Bando Noriko

  Department Of Food Science Graduate School Of Nutrition And Bioscience The University Of Tokushima

• Sasaki Satoshi

  Department Of Biochemistry School Of Dentistry Tokyo Medical And Dental University

• Kunitsugu Ichiro

  Department Of Public Health Yamaguchi University Graduate School Of Medicine

• Sasaki Satoshi

  Department Of Applied Physics Faculty Of Engineering Nagoya University

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