食品・調味料中アンモニウム塩含有量の測定と肝性脳症治療食としての低アンモニア食作成について

概要

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In a similar way, it can be inferred that uncooked soy sauce used as a seasoning results in foods with a high NH3-N content. It appears that patients with high blood NH3-N levels in liver cirrhosis should eat foods with a low NH3-N content. Consequently, since non-heat-treated soy sauces contain a great deal of NH3-N, such patients should refrain from comsuming unprocessed soy sauce with their meals. We believe that education based on the above finding will have a significant therapeutic effect in preventing hepatic encephalopathy in association with hyperammonemia in patients with decompensated liver cirrhosis. The NH3-N content of a variety of foods was measured using the method described by Fujii and Okuda. A slightly high NH3-N content was detected in meat, chicken, and various canned foods. Extremely high concentrations of NH3-N were found in all soy sauces except the processed Dashiwari variety. Low NH3-N concentrations were found in fresh miso and milk. Since Dashiwari soy sauce was the only one with a low NH3-N content, it was concluded that NH3-N content decreased to 1/3 to 1/5 when foods were heated.
社団法人日本栄養・食糧学会の論文