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Effect of cooking loss in the assessment of vitamin intake for epidemiological data in Japan

European Journal of Clinical Nutrition volume 65, pages 546–552 (2011)Cite this article

Subjects

Abstract

Background/Objectives:

The effect of cooking loss on vitamin intake is an important consideration in dietary and epidemiological studies in Japanese. However, because few published food values have considered cooking effect, allowing for cooking loss in the assessment of vitamin intake in Japan has been difficult.

Subjects/Methods:

Seven-day dietary records and a fasting blood sample were collected from 102 men and 113 women in August of 1994 or 1995. Vitamin intake were estimated using two food databases, one composed of raw food only and the second of cooked food. Estimates were compared with blood levels.

Results:

Water-soluble vitamin intake using a food database including cooked food was lower than intakes estimated using a database composed of raw food only, except for pantothenic acid and vitamin B12 intake. In particular, vitamin B1 intake was 18.9% lower in men and 16.8% lower in women. However, when subjects were classified into the same and adjacent categories by joint classification by quintiles, appreciable change in ranking of a subject was not observed. Furthermore, the relationship between vitamin intake and biomarker did not improve when intake was calculated using a food database including cooked food.

Conclusion:

Although the effect of cooking loss on absolute values is not negligible, this might not significantly impact the ranking of subject intake estimations of vitamin intake in epidemiological studies.

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Acknowledgements

The authors wish to express their appreciation to the local staff, especially to the local dietitians for their efforts in conducting the dietary survey. This work was supported in part by a Grant-in-Aid for Scientific Research from the Ministry of Education, Culture, Sports, Science and Technology, Japan and the Japanese Society of Nutrition and Food Science.

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Authors and Affiliations

  1. Department of Food Science, Faculty of Home Economics, Otsuma Women's University, Tokyo, Japan

    M Kobayashi

  2. Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan

    M Kobayashi, H Y Adachi, J Ishihara & S Tsugane

  3. Department of Nutrition, Junior College of Tokyo University of Agriculture, Tokyo, Japan

    J Ishihara

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  1. M Kobayashi
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  2. H Y Adachi
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  3. J Ishihara
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  4. S Tsugane
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for the JPHC FFQ Validation Study Group

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Correspondence to M Kobayashi.

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The authors declare no conflict of interest.

Appendix

Appendix

The investigators and their affiliations in the validation study of the self-administered food frequency questionnaire in the JPHC Study (the JPHC FFQ Validation Study Group) at the time of the study were: Tsugane S, Sasaki S and Kobayashi M, Epidemiology and Biostatistics Division, National Cancer Center Research Institute East, Kashiwa; Sobue T, Yamamoto S and Ishihara J, Cancer Information and Epidemiology Division, National Cancer Center Research Institute, Tokyo; Akabane M, Iitoi Y, Iwase Y and Takahashi T, Tokyo University of Agriculture, Tokyo; Hasegawa K and Kawabata T, Kagawa Nutrition University, Sakado; Tsubono Y, Tohoku University, Sendai; Iso H, Tsukuba University, Tsukuba; Karita S, Teikyo University, Tokyo; the late Yamaguchi M and Matsumura Y, National Institute of Health and Nutrition, Tokyo.

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Kobayashi, M., Adachi, H., Ishihara, J. et al. Effect of cooking loss in the assessment of vitamin intake for epidemiological data in Japan. Eur J Clin Nutr 65, 546–552 (2011). https://doi.org/10.1038/ejcn.2011.10

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