Advances in food composition tables in Japan-Standard Tables Of Food Composition in Japan - 2015 - (Seventh Revised Edition)

摘要

Highlights • The Standard Tables of Food Composition in Japan -2015- was released in 2015. • It includes three supplementary tables (Amino Acids, Fatty Acids, Carbohydrates). • They have been published as books and on the website. • They can give insight into Japan’s gastronomic changes in eating habits. • They are one of the important databases of the East Asia food composition tables. Abstract The latest version of the Standard Tables of Food Composition in Japan-2015- comprises the main food composition table (Standard Tables of Food Composition in Japan–2015-[Seventh revised Edition)) and three supplementary books. The supplementary books are Standard Tables of Food Composition in Japan – 2015 – (Seventh Revised Edition) – Amino Acids –, Standard Tables of Food Composition in Japan – 2015 – (Seventh Revised Edition) – Fatty Acids – and Standard Tables of Food Composition in Japan – 2015 – (Seventh Revised Edition) – Available Carbohydrates, Polyols and Organic Acids–. We believe understanding these food composition tables can give greater insight into Japan’s gastronomic culture and changes in eating habits. We expect them to play important roles as part of the East Asia food composition tables.