Table 2: Energy and nutrient intake of young Thais (n = 297) estimated from food composition tables developed in Japan, Thai and the USDA.
| Food composition table in Japan | Food composition table in Thai | Food composition table in USDA | p value1 | p value2 | Correlation coefficient3 | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Mean | SD | Min | Max | Mean | SD | Min | Max | Mean | SD | Min | Max | (Japan-Thai) | (Japan-USDA) | (Thai-USDA) | |||
| Energy (kcal) | 1681 | 875 | 431 | 4871 | 1539 | 835 | 452 | 4897 | 1518 | 804 | 412 | 4973 | 0.0361 | US-JP | 0.95 | 0.97 | 0.97 |
| Protein (g) | 62.4 | 30.4 | 13.6 | 183.6 | 64.8 | 31.9 | 13.8 | 189.2 | 68.4 | 34 | 13.8 | 211.5 | 0.0693 | 0.98 | 0.98 | 0.97 | |
| Fat (g) | 45.2 | 24.2 | 8 | 145.7 | 40.1 | 21.2 | 8 | 125.9 | 45.4 | 25.2 | 8 | 161.2 | 0.0088 | JP-TH, TH-US | 0.94 | 0.91 | 0.92 |
| Carbohydrate (g) | 247.9 | 148.2 | 58 | 871.8 | 223.1 | 139.3 | 51.3 | 871.1 | 205.3 | 120.1 | 45.1 | 794 | 0.0007 | US-JP | 0.91 | 0.96 | 0.95 |
| Calcium (mg) | 537 | 297 | 75 | 1750 | 672 | 365 | 88 | 2109 | 719 | 392 | 94 | 2926 | < 0.0001 | JP-TH, US-JP | 0.96 | 0.97 | 0.93 |
| Phosphorus (mg) | 917 | 435 | 191 | 2444 | 1032 | 511 | 200 | 2917 | 1120 | 544 | 230 | 3542 | < 0.0001 | JP-TH, JP-US | 0.98 | 0.98 | 0.96 |
| Iron (mg) | 6.7 | 3.5 | 1.3 | 18.9 | 12.9 | 7.1 | 2.3 | 36.8 | 11.2 | 5.6 | 1.7 | 30.8 | < 0.0001 | JP-TH, JP-US, TH-US | 0.89 | 0.9 | 0.87 |
| Retinol (ugRE) | 1298 | 1161 | 72 | 6999 | 1783 | 1247 | 181 | 7114 | 1677 | 1388 | 140 | `8119 | < 0.0001 | JP-TH, US-JP | 0.91 | 0.98 | 0.96 |
| Niacin (mgNE) | 12.3 | 6.8 | 2 | 39.2 | 14.3 | 8.2 | 2.9 | 53.2 | 20.7 | 11.1 | 3.2 | 61.2 | < 0.0001 | JP-TH, JP-US, TH-US | 0.92 | 0.92 | 0.86 |
| Vitamin B1 (mg) | 1.05 | 0.63 | 0.13 | 4.42 | 1.1 | 0.67 | 0.12 | 4.3 | 1.71 | 0.97 | 0.27 | 6.37 | < 0.0001 | JP-US, TH-US | 0.88 | 0.91 | 0.88 |
| Vitamin B1 (mg) | 1.5 | 0.76 | 0.26 | 4.35 | 1.98 | 0.96 | 0.33 | 5.57 | 2.03 | 1 | 0.4 | 6.24 | < 0.0001 | JP-TH, JP-US | 0.95 | 0.93 | 0.9 |
| Vitamin E (mg) | 7.4 | 4.5 | 1 | 25.8 | 4.5 | 2.3 | 0.5 | 14.5 | 6 | 3.4 | 0.9 | 22 | < 0.0001 | JP-TH, JP-US, TH-US | 0.86 | 0.87 | 0.76 |
| Vitamin C (mg) | 78 | 48 | 6 | 241 | 95 | 67 | 4 | 432 | 112 | 113 | 7 | 1078 | < 0.0001 | JP-TH, JP-US, TH-US | 0.87 | 0.84 | 0.88 |
| Total Dietary Fiber (g) | 10.6 | 6.3 | 1.3 | 37.9 | 5.1 | 3.3 | 0.6 | 22.1 | 11.6 | 6.4 | 1.8 | 37.9 | < 0.0001 | JP-TH, TH-US | 0.9 | 0.97 | 0.91 |
| Salt (g) | 24.2 | 12.3 | 5.6 | 76.2 | 25.1 | 12.7 | 3.8 | 80.8 | 27.4 | 13.7 | 4 | 86.4 | 0.0078 | US-JP | 1 | 0.98 | 0.99 |
1ANOVA; 2Tukey-Kramer, TH: food composition table in Thai; JP: food composition table in Japan; US: food composition table in USDA; 3Spearman rank-correlation coefficient, all p values of correlation coefficients are < 0.001.