JP2017020835A - Method of evaluating foodstuffs in terms of unlikeliness of causing increase of visceral fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foodstuff evaluation method and display medium, which are useful for reducing visceral fat.SOLUTION: A foodstuff evaluation method is provided for evaluating foodstuffs in terms of unlikeliness of causing an increase of visceral fat. The method involves; calculating, as an intake balance evaluation score, an adequacy of an intake ratio associated with a foodstuff with respect to a recommended intake ratio concerning at least one of (a) intake of protein and fat, (b) intake of dietary fiber and carbohydrate, (c) intake of omega-3 fatty acids and fat; and evaluating the foodstuff in terms of unlikeliness of causing an increase of visceral fat based on the evaluation score.SELECTED DRAWING: Figure 1A

Description

  The present invention relates to a method for evaluating foods from the viewpoint of difficulty in attaching visceral fat.

  Body fat includes visceral fat and subcutaneous fat. Visceral fat causes metabolic abnormalities and adversely affects health such as lifestyle-related diseases.To reduce body fat, reduce the amount of food and balance nutrition. It is known that it is desirable to have a nutritional balance by combining dishes in a meal (Non-patent Document 1).

On the other hand, in addition to the names of raw materials, the content of each nutrient and the amount of heat (calories) are displayed on the food label of processed foods. It is becoming popular to display the amount of heat of meals in the recipes and menus of restaurants. Furthermore, in order to make it easy to grasp the nutrients contained in processed foods, the nutrients contained in the foods should be bar-coded and displayed on the food label (Patent Document 1), and the prepared foods should be grouped by nutritional component. Dividing and displaying nutritional components on each group of foods (Patent Document 2) and the like have been proposed.
However, in reality, there are many people who cannot sufficiently reduce body fat.

JP 2000-98898 A JP 2005-92261 A

Ministry of Health, Labor and Welfare, Meal Balance Guide, http://www.mhlw.go.jp/bunya/kenkou/metabo02/yobou/syokuji/

  In contrast to the above-described prior art, the present invention provides a lifestyle-related disease among body fats for individual foods in order to help consumers make it harder to get visceral fat by improving nutritional balance in the diet. The problem is to evaluate the difficulty of visceral fat, which is said to have adverse effects, and to apply the evaluation result to food.

As a result of investigating the relationship between visceral fat area and meal content for about 12,000 people, the present inventor has found that (i) intake of protein to lipids in order to reduce visceral fat by improving nutritional balance without reducing the amount of meal. It is effective to increase the rate, (ii) increase the intake of dietary fiber to carbohydrates, and (iii) increase the intake of omega-3 fatty acids to lipids, and in addition to (i) The ratio R _{p1 / f1} of the actual protein and lipid intake to the ratio R _{p0 / f0} of the recommended intake of protein and lipid as the evaluation score P _{p / f} of visceral fat difficulty for each nutritional balance Calculate the sufficiency rate, calculate P _{d / c} for dietary fiber and carbohydrates in the same way for (ii), and similarly calculate the evaluation point P _{ω / f} for intake of omega-3 fatty acids and lipids for (iii) Calculate visceral fat area and evaluation points P _{p / f} , P _{d / c} , P _{ω / f} , the visceral fat area is expressed by a linear expression of the evaluation points P _{p / f} , P _{d / c} , P _{ω / f} , and the evaluation points P _{p / f} , for the visceral fat area, Know the contribution of P _{d / c} , P _{ω / f} , and therefore evaluate the difficulty of visceral fat in foods using the evaluation points P _{p / f} , P _{d / c} , P _{ω / f} When the evaluation results are displayed on the food, it has been found that the consumer can easily select foods that are less prone to visceral fat, and can easily take foods that are less prone to visceral fat.

That is, the present invention is an evaluation method for evaluating the difficulty of attaching visceral fat to food,
(a) protein and lipid intake,
(b) dietary fiber and carbohydrate intake, and
(c) For at least one of the intakes of omega-3 fatty acids and lipids, the satisfaction rate of the ratio of the intake by the food to the ratio of the recommended intake is calculated as an evaluation point of the difficulty of visceral fat, Provided is an evaluation method for evaluating the difficulty of attaching visceral fat based on the evaluation points.

  Moreover, this invention provides the display thing which displayed the evaluation result by the above-mentioned evaluation method.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes easy to identify and select the food which makes visceral fat difficult to attach from the point of nutrition balance.

  In particular, as a result of the evaluation of the whole meal composed of a plurality of foods, both the evaluation points of intake of protein and lipid, the evaluation points of intake of dietary fiber and carbohydrate, the intake of omega-3 fatty acid and lipid When food is selected so that good results are obtained for the evaluation points, the meal becomes a balanced meal that is hard to get visceral fat. The display of the present invention facilitates such food selection. Therefore, according to the present invention, it is possible to assist the consumer in reducing visceral fat by improving the nutritional balance without reducing the calorie intake from the meal.

FIG. 1A is a perspective view of a food package including a display according to an embodiment. FIG. 1B is a perspective view of a can of food provided with the display object of the embodiment. FIG. 1C is a perspective view of a food bottle container provided with the display of the embodiment. FIG. 2A is a plan view of the display object of the embodiment. FIG. 2B is a plan view of the display object of the embodiment. FIG. 2C is a plan view of the display object of the embodiment. FIG. 3 is a perspective view of a can of food provided with the display of the example. FIG. 4 is a perspective view of a food package provided with the display of the embodiment. FIG. 5 shows the results of a factor analysis of a questionnaire regarding eating habits.

Hereinafter, the present invention will be described in detail with reference to the drawings.
<Evaluation points for difficulty in attaching visceral fat for each nutritional balance>
The food evaluation method of the present invention is a method for evaluating the difficulty of visceral fat in food, comprising: (a) intake of protein and lipid, (b) intake of dietary fiber and carbohydrate, and ( c) As a score of the difficulty of visceral fat for at least one of the intakes of omega-3 fatty acids and lipids, the satisfaction rate of the ratio of the intake by the food to the ratio of the recommended intake is calculated, The difficulty of visceral fat in food is evaluated based on the evaluation points.

  In the present invention, the calculation of at least one of the three evaluation points is not merely that the intake ratio of protein, dietary fiber, and omega-3 fatty acid is increased, but about 12,000 people as described later. As a result of examining the relationship between the visceral fat area and the content of the meal, it is based on the inventor's knowledge that the visceral fat area is expressed by a linear expression of three kinds of evaluation points.

  Since dietary fiber is a subordinate concept of carbohydrate, the ratio of dietary fiber to carbohydrate intake is the proportion of dietary fiber in the carbohydrate, and omega-3 fatty acid is a subordinate concept of lipid. The ratio of lipid intake is the proportion of omega-3 fatty acids in the lipid.

  In calculating the evaluation score, the intake amount may be calculated as calorie (calorie) or may be calculated as mass. Depending on whether the amount of intake is calculated as calorie or mass, the coefficient for calculating the evaluation score varies.

  In addition, the recommended intake of protein, lipid, dietary fiber, carbohydrate, and omega-3 fatty acid can be generally recommended in terms of maintaining and improving health. It can be the amount published in the intake standard (Ministry of Health, Labor and Welfare), obesity treatment guidelines (Japan Obesity Society), and the like.

<Calculation method of protein and lipid intake evaluation point P _{p / f} >
More specifically, the evaluation point P _{p / f} of the intake amount of protein and lipid can be calculated by the following equation (1a) when the intake amount is calculated by calorie.
P _{p / f} = 100 × [(C _p / C _f ) −R _{p0 / f0} ] / R _{p0 / f0} +100 (1a)

In the formula, C _p is the calorie intake of protein by the food, and C _f is the calorie intake of lipid by the food.
R _{p0 / f0} is the ratio of the recommended intake of protein and lipid, ie the ratio of the recommended intake (calorie) for protein (C _p0 ) and the recommended intake (calorie) for lipid (C _f0 ) (C _p0 / C _f0 ), and R _{p0 / f0} is 1 when these intakes C _p0 and C _f0 are set according to the “Japanese dietary intake standard”.

Therefore, the equation (1a) is expressed as P _{p / f} = 100 × [(C _p / C _f ) −1] / 1 + 100
It becomes.

When calculating the intake amount as mass (g), it can be calculated according to the case where the above intake amount is calculated as calories. The evaluation point P _{p / f} of the intake amount of protein and lipid is expressed by the following equation (1a ′). ).
P _{p / f} = 100 × [(W _p / W _f ) − (W _p0 / W _f0 )] / (W _p0 / W _f0 ) +100
_{= 100 × [(W p /} W f) -2.25] /2.25+100 (1a ')

In the formula, W _p is a protein intake mass (g) by the food, and W _f is a lipid intake mass (g) by the food. W _p0 is the recommended protein intake mass (g), and W _f0 is the recommended lipid intake mass (g). The numerical value of (W _p0 / W _f0 ) is the ratio of the recommended intake of protein and lipid in formula (1a) (R _{p0 / f0} = C _p0 / C _f0 = 1), protein = 4 kcal / g, lipid = It is obtained by converting as 9 kcal / g.

In the formula (1a), 100 is added because the ratio of protein and lipid intake (C _p / C _f ) by the meal is the recommended ratio of protein and lipid intake (C _p0 / C _f ). _This is because P _{p / f} is calculated so that the individual evaluation point P _{p / f} of the intake amount of protein and lipid when _{f 0} ) is satisfied is 100. The reason why 100 is added in the formula (1a ′) is also the same reason.

  Thus, when the ratio of protein and lipid intake in a recommended food is 100, the protein and lipid intake in the recommended food is obtained by determining the ratio of protein and lipid intake in the food. The balance of protein and lipid intake in the food can be easily compared with the balance.

In the present invention, the evaluation point P _{p / f} for the intake of protein and lipid is as long as the ratio of the intake of the food to the ratio of the recommended intake of protein and lipid is expressed. The calculation formula is not limited to the above formula (1a) or formula (1a ′).

<Calculation method of dietary fiber and carbohydrate intake evaluation point P _{d / c} >
The dietary fiber and carbohydrate intake evaluation point P _{d / c} is calculated by the following formula (1b) or (1b ′) according to the calculation method of the protein and lipid intake evaluation point P _{p / f} described above. be able to.

When intake is calculated by calories P _{d / c} = 100 × [(C _d / C _c ) − (C _d0 / C _c0 )] / (C _d0 / C _c0 ) +100 (1b)

In the formula, C _d is the intake calorie of dietary fiber from the meal, and C _c is the intake calorie of carbohydrate from the meal.
In calculating the ratio of recommended dietary fiber and carbohydrate intake (C _d0 / C _c0 ), according to the Japanese dietary intake standard, the recommended dietary fiber intake is expressed in mass (g). ing. Therefore, if the calorie per gram of dietary fiber is 2 kcal / g and the calorie per gram of carbohydrate is 4 kcal / g, the ratio of the recommended intake of dietary fiber and carbohydrate (C _d0 / C _c0 ) is 0.0317. It becomes.

Therefore, P _{d / c} = 100 × [(C _d / C _c ) −0.0317] /0.0317+100 (1b)
It becomes.

When intake is calculated by mass P _{d / c} = 100 × [(W _d / W _c ) − (W _d0 / W _c0 )] / (W _d0 / W _c0 ) +100
= 100 × [(W _d / W _c ) −0.0633] /0.0633+100 (1b ′)
In the formula, W _d is a dietary fiber intake mass (g) by the meal, and W _c is a carbohydrate intake mass (g) by the meal. W _d0 is the recommended dietary fiber intake mass (g), and W _c0 is the recommended carbohydrate intake mass (g).

<Calculation method of evaluation point _{Pω / f} of intake amount of omega-3 fatty acid and lipid>
Similar to the calculation method of the evaluation points P _{p / f} and P _{d / c} described above, the evaluation point P _{ω / f} of the intake amount of omega-3 fatty acid and lipid is expressed by the following formula (1c ) And can be calculated by the following equation (1c ′) when calculated by mass. Here, the intake of omega-3 fatty acids was the sum of the intakes of EPA and DHA. The intake of omega-3 fatty acids may be the sum of the intakes of EPA, DHA and α-linolenic acid, in which case C _ω0 / C _f0 and W _ω0 / W _f0 in equations (1c) and (1c ′) It should be 0.0540.

_{P d / c = 100 × [} (C ω / C f) - (C ω0 / C f0)] / (C ω0 / C f0) +100 (1c)
_{= 100 × [(C ω /} C f) -0.0225] /0.0225+100
In the formula, the _C ω is a calorie intake of omega-3 fatty acids by the food, the C _f is the calorie intake of lipids by the food. C _ω0 is a recommended intake calorie of omega-3 fatty acid, and C _f0 is a recommended intake calorie of lipid.

P _{d / c} = 100 × [(W _ω / W _f ) − (W _ω0 / W _f0 )] / (W _ω0 / W _f0 ) +100 (1c ′)
= 100 × [(W _d / W _c ) −0.0225] /0.0225+100
In the formula, W _ω is the intake mass (g) of omega-3 fatty acid by the food, and W _f is the intake mass of lipid by the food. W _ω0 is a recommended intake mass (g) of omega-3 fatty acid, and W _f0 is a recommended intake mass (g) of lipid.

<Degree of contribution of each evaluation point to visceral fat area>
With regard to the dietary habits of healthy adult men and women (8531 men, 3115 women) with an average BMI of 22.5 kg / m ² for ages 20 to 65 years, the visceral fat area is the objective variable and is calculated by the following equation (2) When the multiple regression analysis is performed using the overall evaluation score S as an explanatory variable, the visceral fat area is expressed by the following equation (3). Here, the measuring method of a visceral fat area is not specifically limited, For example, it can be set as the visceral fat area of the abdominal part measured by abdominal CT.

S = a × P _{p / f} + b × P _{d / c} + c × P _{ω / f} + d (2)
In the formula (2), P _{p / f} , P _{d / c} and P _{ω / f} are as described above. In addition, a, b, c, and d are coefficients, respectively, when protein and lipid intake are calculated by calories, and dietary fiber, carbohydrate, omega-3 fatty acid and lipid intake are calculated by mass, It becomes the following numerical value.
a = 0.005762
b = 0.006144
c = 0.002015
d = −0.748

  This equation (2) is derived as follows. First, factor analysis (main factor method with varimax rotation) of the answer pattern of the questionnaire (35 questions, 5 cases method) shown in Fig. 5 on eating habits for about 600 adult men and women gave 7 factor scores. The factor with a high factor loading was selected from the questions that could be interpreted as related to the quality of the meal, and the factor score was defined as the above-mentioned comprehensive evaluation score S.

  On the other hand, a dietary survey that records all meals for three consecutive days for about 600 adult men and women is conducted, and a nutritionist performs nutritional analysis to calculate each person's nutritional intake. Using these, the individual evaluation points Pp / f, Pd / c, and Pω / f were calculated.

  Next, Equation (2) was derived by performing multiple regression on the overall evaluation point S as an objective variable and the individual evaluation points Pp / f, Pd / c, and Pω / f as explanatory variables.

  The coefficients a, b, c, and d in the formula (2) are obtained by combining the intake of the meal and the recommended intake for each of protein, lipid, dietary fiber, carbohydrate, and omega-3 fatty acid. The number is the same when calorie is taken as calorie. Thus, for example, the above coefficient values can be used when protein and lipid intakes are calculated by calories and dietary fiber, carbohydrate, omega-3 fatty acid and lipid intakes are calculated by mass.

Visceral fat area (cm ² ) = 1.536 x Age-3.690 x Overall rating S + 8.566 (3)

  The significance test of the correlation between the visceral fat area and the overall evaluation point S is t value = −8.312, p <0.001, and it is understood that the visceral fat area and the overall evaluation point S are correlated. Thus, it is a knowledge by the present inventor that the comprehensive evaluation point S correlates with the visceral fat area.

In Equation (3), the overall evaluation point S is the evaluation point P _{p / f for} the intake of protein and lipid, the evaluation point P _{d / c for} the intake of dietary fiber and carbohydrate, and the intake of omega-3 fatty acid and lipid. When expressed by the evaluation point P _{ω / f} , the visceral fat area (cm ² ) is expressed by the following equation (3 ′).

Visceral fat area (cm ² )
= 1.536 x age-3.690 x (0.005762P _{p / f} + 0.006144P _{d / c} + 0.002015P _{ω / f} -0.748) +8.566
= 1.536 × Age -0.02115P _{p / f} -0.02433P _{d / c} -0.0074P _{ω / f} -11.326 (3 ')

In equation (3 ′), it can be considered that the coefficients _{relating to} the evaluation points P _{p / f} , P _{d / c} , and P _{ω / f} represent the degree of contribution each evaluation point has to the visceral fat area. Therefore, in the present invention, the difficulty of visceral fat is evaluated for food based on the evaluation points P _{p / f} , P _{d / c} , and P _{ω / f} .

Note that the evaluation points P _{p / f} , P _{d / c} , and P _{ω / f} are determined by the ratio of nutrients constituting the food and do not depend on the amount of the whole food. Therefore, the present invention is intended to improve the balance of nutrients in food in order to make it difficult for consumers to get visceral fat, but it is not intended to reduce the total amount of food. .

<Evaluation corresponding to the main nutrients of food>
In evaluating the difficulty of visceral fat for each food based on the evaluation points P _{p / f} , P _{d / c} and P _{ω / f} , the evaluation points P _{p /} corresponding to the main nutrients of the food _f, P d _{/ c,} calculates one or more of P ω _{/ f,} it is preferable to evaluate the quality of the nutritional balance.

For example, for a food (meat, fish, dairy product, etc.) containing protein or lipid as a main nutrient, an evaluation point P _{p / f} of the intake amount of protein and lipid is calculated, and the evaluation result is displayed. Thereby, the consumer can obtain a judgment standard as to which of a plurality of kinds of foods containing protein or lipid as a main nutrient should be selected. More specifically, when a consumer purchases meat to be used as a food ingredient at a meat department, the score P for protein and lipid intake is displayed on the explanation display of each meat displayed at the meat department. _{p / f,} or the evaluation result based on the evaluation point P _{p / f} is attached, whether to select one of meat in terms of per difficulty of visceral fat is readily apparent. On the other hand, even if the evaluation point P _{d / c} of the intake of dietary fiber and carbohydrate or the evaluation result based on this evaluation point P _{d / c} is attached to meat, the practical utility is low.

Similarly, for foods containing carbohydrates as the main nutrients (rice, brown rice, etc., bread, rye bread, croissants, etc., udon, buckwheat, spaghetti, noodles, etc.) It is useful to calculate the evaluation point P _{d / c} of intake, and it is useful to calculate the evaluation point P _{ω / f} of intake of omega-3 fatty acids and lipids for foods containing lipids as main nutrients. It is.

In addition, when one food contains a plurality of nutrients as main nutrients as a raw material or by cooking, an evaluation point P _{p / f of} protein and lipid intake according to the main nutrients contained in the food It is preferable to calculate two or more evaluation points from the evaluation points P _{d / c} of intake amounts of dietary fiber and carbohydrates and evaluation points P _{ω / f} of intake amounts of omega-3 fatty acids and lipids.

<Display>
The display object of the present invention displays the evaluation results by the evaluation method of the present invention, and more specifically, labels attached to foods such as fresh foods, processed foods and other foodstuffs and prepared dishes, food contents The evaluation result by the evaluation method of the present invention can be displayed on a piece of paper, packaging material, cooking recipe, canteen menu, etc.

The display of this display object can include the numerical values of the evaluation points P _{p / f} , P _{d / c} and P _{ω / f} as they are. On the other hand, in order to make it easier for consumers to visually determine the difficulty of visceral fat and the nutritional balance that affects the difficulty of visceral fat, and to make it easier to select foods that are hard to get visceral fat, evaluation points P _{p The} evaluation results by _{/ f} , P _{d / c} and P _{ω / f} indicate that visceral fat is difficult to attach, but the evaluation points P _{p / f} , P _{d / c} and P _{ω / f} are not listed. You may make it display with respect to the foodstuff in which any of evaluation score _{Pp / f} , _{Pd / c} , _{Pω / f} is more than a predetermined numerical value. For example, as shown in FIG. 1A, “not accumulate visceral fat” as shown in FIG. 1A for a fillet that evaluates that the evaluation point P _{p / f} of protein and lipid intake is 100 or more and visceral fat is difficult to collect. A label 1a indicating “protein / lipid” is affixed to the package 10 of the scissors, and as shown in FIG. 1B, the evaluation score of intake of dietary fiber and carbohydrate is 100 or more, and it is evaluated that visceral fat is hard to collect. For canned Azuki, label 1b indicating “do not store visceral fat” and “dietary fiber / carbohydrate” is affixed to the exterior of the canned food, and as shown in FIG. 1C, the intake of omega-3 fatty acids and lipids is evaluated. For the edible oil bottle 12 which is evaluated to be less likely to accumulate visceral fat with a score of 100 or more, a label 1c indicating “do not accumulate visceral fat” and “omega 3 / lipid” is affixed to the packaging material of the bottle 12 .

In addition, when the evaluation points P _{p / f} , P _{d / c} , and P _{ω / f} are displayed on the display object, it is difficult for consumers to understand the meaning of the numerical value even if the calculated numerical value is written as it is. The evaluation points P _{p / f} , P _{d / c} , and P _{ω / f} are preferably displayed in stages. In this case, if the number of stages is too large, it is difficult for the consumer to recognize the difference between the stages, and if the number of stages is too small, it is difficult to effectively select foods that are hard to get visceral fat. Therefore, the number of steps is preferably 3-5.

  For example, the evaluation score is displayed in stages. For example, the evaluation score is less than 0, and it cannot be recommended because it is not food with visceral fat, and the evaluation score is 0 or more and less than 0.3. In the first stage that can be recommended as a food that is hard to get visceral fat, the second stage that can be recommended preferably with a score of 0.3 or more and less than 0.664, with a score of 0.664 or more (all individual scores are 100 or more) In the case of the third stage that can be strongly recommended, the number of stages that can be recommended is represented by the number of star marks as shown in FIG. 2A (first stage), FIG. 2B (second stage), and FIG. 2C (third stage). The evaluation stage can be expressed by the number of filled star marks.

  Such a label is attached to the food to be evaluated for the evaluation of the intake of protein and lipid by the food, the evaluation of the intake of dietary fiber and carbohydrate, and the evaluation of the intake of omega-3 fatty acid and lipid. To do. For example, as shown in FIG. 3, the label 1p displaying the evaluation results based on the evaluation points of the intake of protein and lipid and the evaluation results of the intake of dietary fiber and carbohydrate are displayed for the canned boiled can 13 Label 1q is attached to the exterior of canned food 13 and, as shown in FIG. 4, label 1p displaying the evaluation results based on the evaluation points of protein and lipid intake for autumn bonito package 14, and omega-3 fatty acid, A label 1r indicating the evaluation result of lipid intake is attached.

  Thus, by attaching the display of the present invention to a food, the consumer can select one that has been evaluated as a food that is difficult to add visceral fat. And, for example, when purchasing multiple foods for one or several meals, foods that are highly rated based on protein and lipid intake ratings, dietary fiber and carbohydrates By preparing three types of foods, foods that are highly rated based on the evaluation point of intake of food and foods that are highly evaluated based on evaluation points of intake of omega-3 fatty acids and lipids The balance of nutrients as a whole meal can be improved and visceral fat can be made difficult to stick.

  In the present invention, the object for displaying the difficulty of visceral fat is not limited to packaging materials such as food packages, and for example, the content display board of prepared foods to be sold by weight, the page of cooking recipes, and the page of the cafeteria menu Etc.

Hereinafter, based on an Example, this invention is demonstrated concretely.
Example 1
Of foods containing protein or lipid as a main nutrient, the difficulty of visceral fat was evaluated as follows for meat or fish shown in Table 1.

  First, as shown in the column I of Table 1, the total calories per 100g of meat or fish, the ratio of protein calories in total calories (%), the ratio of fat calories in total calories (%), and total calories The ratio (%) of calories of carbohydrates occupied, the amount of dietary fiber (g) contained in meat or fish, and the amount of omega-3 fatty acid (g) contained in meat or fish were determined.

  Next, as shown in Table II, the caloric ratio between protein and lipid, the mass ratio between dietary fiber and carbohydrate, and the mass ratio between omega-3 fatty acid and lipid were calculated based on the values in I column.

Next, as shown in the column III of Table 1, protein and lipid intake evaluation points P _{p / f} are calculated by formula (1a), and dietary fiber and carbohydrate intake evaluation points P _{d / c} are calculated as follows. The evaluation point P _{ω / f} of the intake amount of omega-3 fatty acid and lipid was calculated by the equation (1b).

Next, as shown in the IV column of Table 1, the difficulty of visceral fat was evaluated in three stages based on the evaluation points according to the following criteria.
◯: 100 points or more Δ: 50 points or more and less than 100 points ×: less than 50 points In addition, as the contribution to the visceral fat area, the product of each evaluation point and coefficient in Equation (3 ′) was calculated.

  From Table 1, it can be seen that Akiso is highly valued both for the evaluation based on the evaluation points for the intake of protein and lipid and for the evaluation based on the evaluation points for the intake of omega-3 fatty acid and lipid. On the other hand, saury is also highly evaluated for evaluation based on the evaluation points of omega-3 fatty acid and lipid intake, but the evaluation based on the evaluation point of protein and lipid intake is low due to the high ratio of lipid, It turns out that it is not recommended to take it as a food containing protein as a major nutrient. Therefore, when selecting saury as a food material, it can be seen that it is desirable to select a food with a high evaluation of protein and lipid intake, separately from saury.

Example 2
Among foods containing carbohydrates as main nutrients, the difficulty of visceral fat was evaluated in the same manner as in Example 1 for the beans or milks shown in Table 2. The results are shown in Table 2.

Table 2 shows that cotton tofu, which is generally considered a healthy food, has a high proportion of lipids, so it is not recommended to take it as a food with protein as the main nutrient. It is clear that it is not recommended to take it as a food with protein as the main nutrient.

Example 3
Among foods containing carbohydrates as main nutrients, the difficulty of visceral fat was evaluated in the same manner as in Example 1 for the rice or bread shown in Table 3. The results are shown in Table 3.

  From Table 3, white rice is good in evaluating the intake of protein and lipid, but is inferior in evaluating the intake of dietary fiber and carbohydrates. It can be seen that it is desirable to select foods with a high dietary fiber ratio.

Example 4
The difficulty of visceral fat was evaluated in the same manner as in Example 1 for foods in which the main dish constitutes a fish meal and the meals. The results are shown in Table 4.

  Table 4 shows that by combining foods in which at least one of the evaluation of intake of protein and lipid, evaluation of intake of dietary fiber and carbohydrate, and evaluation of intake of omega-3 fatty acid and lipid in the diet is good. It can be seen that a good balance can be achieved for the whole meal if good evaluations are made for the three types.

1a, 1b, 1c, 1p, 1q, 1r Label 10 Package 11 Canned food 12 Bottle 13 Canned food 14 Package

Claims (8)

An evaluation method for evaluating the difficulty of attaching visceral fat to foods, depending on the food
(a) protein and lipid intake,
(b) dietary fiber and carbohydrate intake, and
(c) For at least one of the intakes of omega-3 fatty acids and lipids, the satisfaction rate of the ratio of the intake by the food to the ratio of the recommended intake is calculated as an evaluation point of the difficulty of visceral fat, An evaluation method for evaluating the difficulty of visceral fat based on the evaluation points.   The evaluation method of Claim 1 which calculates the evaluation score of the intake amount of protein and lipid with respect to the foodstuff which contains protein or lipid as main nutrients.   The food evaluation method according to claim 1, wherein an evaluation point for the intake of dietary fiber and carbohydrate is calculated for a food containing carbohydrate as a main nutrient.   The food evaluation method according to claim 1, wherein an evaluation point of omega-3 fatty acid and lipid intake is calculated for a food containing lipid as a main nutrient.   The display thing which displayed the evaluation result by the evaluation method of Claim 1.   A display that displays evaluation results based on evaluation points of protein and lipid intake for foods containing protein or lipid as the main nutrient.   6. The display object according to claim 5, wherein the evaluation score calculated by the evaluation method according to claim 1 is attached to food having a predetermined score or more.   The display object according to claim 5, wherein the evaluation points calculated by the evaluation method according to claim 1 are displayed stepwise.

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