Outline of Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition)

Abstract

Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition) was published in December 2015, 5 years after the previous edition. This new edition contains new tables for carbohydrates, along with revised versions of tables for amino acids and fatty acids. Food Composition Tables 2015 also contains information on monosaccharide equivalents, protein based on amino acids, and triacylglycerol equivalents recommended by the food and nutrition paper of Food and Agriculture Organization of the United Nations (FAO). Description in English was removed from the book of Food Composition Tables 2015, but the English versions were published on the homepage (http://www.go.jp/a_menu/syokuhin seibun/index.htm) of The Ministry of Education, Culture, Sports, Science and Technology (MEXT). To increase the utility of the food composition tables, the table format was modified by changing the located order of component items and adopting new index number, then food names that can be easily understood were incorporated, and information on new food items like sashimi and tempura were introduced. Unlike the Food Composition Tables 2010 where the food items with different levels of components were described in the comment column, they are tabled as different food items in the Food Composition Tables 2015. The procedures for sampling laboratory samples and ascertaining component values were also introduced and the former values were reviewed. Laboratories to perform new analysis were requested that the measuring methods be validated by single-laboratory validation or verification. The electronic versions on homepage of MEXT were improved. The manual for analysis was revised by adopting new methods and reviewing the current methods of analysis, and it was published on the homepage of MEXT.