{"created":"2023-06-27T07:22:15.826467+00:00","id":1699,"links":{},"metadata":{"_buckets":{"deposit":"5d743850-2dba-44ec-8539-c758448f8727"},"_deposit":{"created_by":33,"id":"1699","owners":[33],"pid":{"revision_id":0,"type":"depid","value":"1699"},"status":"published"},"_oai":{"id":"oai:shoin.repo.nii.ac.jp:00001699","sets":["2:60:308"]},"author_link":["151","727","266"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"神戸松蔭女子学院大学研究紀要. 人間科学部篇 "},{"bibliographic_title":"Journal of the Faculty of Human Sciences, Kobe Shoin Women's University : JOHS ","bibliographic_titleLang":"en"}]}]},"item_10002_description_4":{"attribute_name":"著者ID","attribute_value_mlt":[{"subitem_description":"80047406","subitem_description_type":"Other"},{"subitem_description":"00333526","subitem_description_type":"Other"}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"151","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000002405695","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000002405695"}],"names":[{"name":"BABA, Tuneko"}]},{"nameIdentifiers":[{"nameIdentifier":"727","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006877730 ","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006877730 "}],"names":[{"name":"NOSAKA, Mikiko"}]},{"nameIdentifiers":[{"nameIdentifier":"266","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006877729","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006877729"},{"nameIdentifier":"1000000333526","nameIdentifierScheme":"NRID","nameIdentifierURI":"http://rns.nii.ac.jp/d/nr/1000000333526"},{"nameIdentifier":"00333526","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=00333526"}],"names":[{"name":"NISHIUCHI, Yukiko"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.14946/00001666","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸松蔭女子学院大学学術研究委員会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12545660","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21863849","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_23":{"attribute_name":"abstract","attribute_value_mlt":[{"subitem_textarea_value":"It is reported that the intake of trans fatty acids（ TFAs） by young Japanese women who regularly eat sweets exceeds the tolerable upper limits. The TFA content of pies was the highest among sweets in 2007. The efforts of companies seem to reduce industrially produced TFAs from the food supply. In the present study, we analyzed 14 types of pie and two types of pot noodles on the market in 2011 to assess the change in their TFA and saturated fatty acid（ SFA） contents. The results showed that five types of pie （36%） contain high amounts of TFAs （1.5-9 g/100 g fat）. This percentage was remarkably decreased compared with the percentage in 2007 （80%）. However, one type of pie contained 1.8 g TFA per piece, and the intake of TFA per piece is almost the tolerable upper limits of young women. High SFA contents were also observed in pot noodles, indicating that the intake of SFAs may increase. Therefore, a label disclosing the TFA and SFA content should be mandatory on food packaging. A healthy, balanced diet containing several different types of fatty acids is strongly recommended for public health."}]},"item_10002_textarea_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_textarea_value":"トランス脂肪酸の多量摂取は健康に悪影響を与えることから、平均摂取量を一日当りの総エネルギー摂取量の1% 未満とする目標が設定された。日本では菓子類を多く食べる若年女性の摂取量が多く、菓子類の中でも特にパイ中のトランス脂肪酸含有量が高いことが2007年に報告された。日本において規制は行われていないが、これらの食品からトランス脂肪酸を低減する取り組みが各企業で自主的に進められている。そこで今回実際に含有量が減少しているかどうか検証する目的で、2011 年5 ～ 7 月に購入した14 種類の市販パイと、2種のカップ麺のトランス脂肪酸と飽和脂肪酸含有量を測定した。その結果、5 種類（36％）がトランス脂肪酸高含有食品（1.5-9 g/100 g 総脂質）で、トランス脂肪酸高含有食品の数は2007 年の80％に比べ著しく減った。高含有パイのうち1 種は、1 個中に1.8 g 含んでいた。これを1 個食べると、10 歳未満の子供では推定エネルギー必要量の1％を超え、身体活動レベルの低い若年女性では1％に相当する。また、カップ麺の天ぷらと麺はパーム油同様の飽和脂肪酸の多い組成となっていた。これは、トランス脂肪酸の代替品としてパーム油の使用が進み、飽和脂肪酸の摂取量が増加する可能性を示している。含有量表示の義務化と、種々の脂肪酸を含んだバランスの良い食事をとるように啓蒙することが、国民の健康維持につながると思われる。"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"馬場, 恒子"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"野阪, 美貴子"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"西内, 由紀子"}],"nameIdentifiers":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-03-11"}],"displaytype":"detail","filename":"JOHS4-1Baba.pdf","filesize":[{"value":"393.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PDF","url":"https://shoin.repo.nii.ac.jp/record/1699/files/JOHS4-1Baba.pdf"},"version_id":"ffbc5c96-ecb8-4cf4-aab2-2d12611ab33e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"脂肪酸組成","subitem_subject_scheme":"Other"},{"subitem_subject":"食品","subitem_subject_scheme":"Other"},{"subitem_subject":"菓子","subitem_subject_scheme":"Other"},{"subitem_subject":"GC/MS","subitem_subject_scheme":"Other"},{"subitem_subject":"若年女性","subitem_subject_scheme":"Other"},{"subitem_subject":"composition of fatty acids","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sweets","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"GC/MS","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"young women","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"パイやカップ麺に含まれる飽和脂肪酸およびトランス脂肪酸の分析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"パイやカップ麺に含まれる飽和脂肪酸およびトランス脂肪酸の分析"},{"subitem_title":"Analysis of the trans and saturated fatty acid contents of pies and pot noodles","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"33","path":["308"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-03-11"},"publish_date":"2015-03-11","publish_status":"0","recid":"1699","relation_version_is_last":true,"title":["パイやカップ麺に含まれる飽和脂肪酸およびトランス脂肪酸の分析"],"weko_creator_id":"33","weko_shared_id":33},"updated":"2023-06-27T07:44:49.429966+00:00"}