2010/04/16 by Sangita Sharma, Andrea Brambilla, Xia Cao +5 · 1 citation
Medicine · Nursing · #Nutritional Studies and Diet #Consumer Attitudes and Food Labeling #Food composition and properties
paper · doi:10.3109/09637481003639100
openalex publication_date 2010/04/16 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29
Sangita Sharma*a*, Andrea Brambillab, Xia Caoa*, Motoki Iwasakic, Gerson Hamadad, Nelson Tomio Miyajimae, Shoichiro Tsuganec & Loic Le Marchandba University of North Carolina at Chapel Hill, Nutrition Research Institute, Kannapolis, North Carolina, USAb Epidemiology Program, Cancer Research Center of Hawaii, University of Hawaii, Honolulu, Hawaii, USAc Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Chuo-ku, Tokyo, Japand Nikkei Research Center at Rua Capitao Rosendo, São Paulo, Brazile Sociedade Beneficente de Cotia Hospital, São Paulo, BrazilCorrespondence: Dr Sangita Sharma, University of North Carolina at Chapel Hill, Nutrition Research Institute, 500 Laureate Way, Rm #4201, Kannapolis, NC 28081, USA. 1 704 250 5015; 1 704 250 5036. sangitas[email protected]*At the time of the study: Epidemiology Program, Cancer Research Center of Hawaii, University of Hawaii, 1236 Lauhala Street, Honolulu, Hawaii, 96813, USA. 808 564 5845; 808 586 2982.AbstractPrimary 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 São 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.