{"created":"2023-05-15T14:59:35.534551+00:00","id":48,"links":{},"metadata":{"_buckets":{"deposit":"07c86709-234c-41b3-9004-5ad6bf129f63"},"_deposit":{"created_by":9,"id":"48","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"48"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000048","sets":["1:8"]},"author_link":["86","87","88","89","90","91","92","93"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"90","bibliographicPageStart":"83","bibliographicVolumeNumber":"24","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"ヨウ素は甲状腺ホルモンを合成する必須ミネラルである。日本人の食事摂取基準のヨウ素の 1日平均推定必要量は95µg、推奨量は130µgとされている。食事からのヨウ素摂取量を算出するときの根拠となる「日本食品標準成分表2015年版(七訂)」に記載された食品のヨウ素値数は全体の35.3％で不十分である。本研究は食品成分表では未測定である藻類、藻類を使用した食品、日常的に摂取頻度の高い調味料、即席食品、調理済み食品など計54食品137検体のヨウ素含有量を測定した。本結果がヨウ素含有値の根拠として使用されることにより、今後国民健康・栄養調査から日本人のヨウ素摂取量を算出する際のみならずヨウ素研究に貢献できる。"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鎌倉女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"9199780","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_24":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_value":"Iodine is an essential trace element for thyroid hormone synthesis. According to the Dietary Reference Intakes for Japanese（2015）, the estimated average requirement of daily iodine intake for adults（18 years and above）is 95µg and the recommended dietary allowance is 130µg. Japanese iodine intakes are calculated by using the Standard Tables of Food Composition in Japan（2015）. However iodine is available in only 35% of all foods. In this study, we measured the iodine content in 137 samples from 54 foods including iodine rich foods, such as seaweeds, frequently consumed foods containing seaweeds, seasonings, instant foods, and cooked dishes on sale. Our results will be useful for the study of iodine nutrition as well as for the estimation of iodine intakes in Japanese when used in the National Health and Nutrition Survey Japan."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山口, 真由","creatorNameLang":"ja"},{"creatorName":"ヤマグチ, マユ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"横山, 次郎","creatorNameLang":"ja"},{"creatorName":"ヨコヤマ, ジロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"浦川, 由美子","creatorNameLang":"ja"},{"creatorName":"ウラカワ, ユミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"塚田, 信","creatorNameLang":"ja"},{"creatorName":"ツカダ, ノブ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"yamaguchi, Mayu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yokoyama, JIro","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Urakawa, Yumiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tsukada, Nobu","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-27"}],"displaytype":"detail","filename":"山口 真由.pdf","filesize":[{"value":"863.0 kB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"label":"山口","url":"https://kamakura-wu.repo.nii.ac.jp/record/48/files/山口 真由.pdf"},"version_id":"09cad069-4cec-474d-aa19-68ab2d513bc2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ヨウ素"},{"subitem_subject":"ヨウ素摂取量"},{"subitem_subject":"日本食品標準成分表"},{"subitem_subject":"ヨウ素含有量"},{"subitem_subject":"誘導結合プラズマ質量分析法"},{"subitem_subject":"iodine"},{"subitem_subject":"iodine intake"},{"subitem_subject":"the Standard Tables of Food Composition in Japan"},{"subitem_subject":"iodine content"},{"subitem_subject":"inductively coupled plasma mass spectrometry（ICP-MS)"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"藻類、藻類を含む食品および摂取頻度の高い食品中のヨウ素含有量の測定","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"藻類、藻類を含む食品および摂取頻度の高い食品中のヨウ素含有量の測定"},{"subitem_title":"Iodine Contents of Seaweeds, Foods Containing Seaweeds and Frequently Consumed Processed Foods"}]},"item_type_id":"10002","owner":"9","path":["8"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-03-27"},"publish_date":"2017-03-27","publish_status":"0","recid":"48","relation_version_is_last":true,"title":["藻類、藻類を含む食品および摂取頻度の高い食品中のヨウ素含有量の測定"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-07-14T06:11:32.570613+00:00"}