Nutritional composition of dishes commonly consumed by Japanese Brazilians in Sao Paulo, Brazil

作者：Sharma Sangita^*; Brambilla Andrea; Cao Xia; Iwasaki Motoki; Hamada Gerson; Miyajima Nelson Tomio; Tsugane Shoichiro; Le Marchand Loic

来源：International Journal of Food Sciences and Nutrition, 2010, 61(6): 549-572.

DOI：10.3109/09637481003639100

• Nutritional composition
• Japanese Brazilians
• main course dishes
• composite vegetable dishes
• snack foods
• desserts
• beverages
• Sao Paulo

Primary objective To calculate the nutritional composition of commonly consumed Brazilian foods and beverages to analyze dietary intake data obtained with a quantitative food frequency questionnaire in a colorectal adenoma case-control study in Japanese Brazilians.
Methods and procedures Weighed recipes were collected in Sao Paulo, Brazil and analyzed using NutriBase Clinical Nutrition Manager.
Main outcomes and results A total of 387 recipes for 76 dishes commonly consumed by Japanese Brazilians were collected: 30 composite main course dishes, 26 composite vegetable dishes, 19 snack foods and desserts, and one beverage. The nutritional composition (energy and 32 macronutrients and micronutrients) was calculated per 100 g for each dish.
Conclusions We provided, for the first time, complete and up-to-date calculated nutritional composition data for commonly consumed Brazilian food items, which are essential to assess the current dietary intake among Japanese Brazilians.

• 出版日期2010-9