{"created":"2023-06-20T15:24:16.991990+00:00","id":7,"links":{},"metadata":{"_buckets":{"deposit":"9f99c866-c0c9-4746-86c3-4bf3023a1b08"},"_deposit":{"created_by":14,"id":"7","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"7"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000007","sets":["6:8"]},"author_link":["7","6","5"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"59","bibliographicPageEnd":"39","bibliographicPageStart":"29","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of Nagoya Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"今世紀初めに，食物の酸・アルカリ産生能は，それが体内で代謝されたときに生じる陽イオンと陰イオンのイオン当量の差で決まるという仮説が出された．わが国では約20数年前，「酸性食品」・「アルカリ性食品」を考える根拠が否定され，これらの用語は栄養学の教科書から消えた．しかし，RemerとManzは，1990年代中頃に各ミネラルとたんぱく質（代謝されてSO4２－を生成する）の腸管吸収率を考慮したうえで，食事性の酸塩基負荷の指標PRAL（potential renal acid load）を提唱した．そして，尿中に排泄される有機酸量（OA，身体計測により推定）も陰イオンに含めて，腎臓からの正味の酸排泄量NAE（NH4＋ + 滴定酸 － HCO3－）を PRAL + OAで\n推定できることを示した．さらに，この関係が成り立つことを健常な成人を対象にした食事介入研究で確認して，食事由来の酸塩基負荷が尿への酸塩基の排出として観察されることを実証した．その後，PRALを利用した研究が，多数発表されている現状を鑑みると，食事性の酸塩基負荷に関する知識は，栄養学の教育において無視できないものと考えられる．","subitem_description_type":"Abstract"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"錦見, 盛光"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"福島, 和明"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"古市, 幸生"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-09-11"}],"displaytype":"detail","filename":"kojinkasei29-39.pdf","filesize":[{"value":"747.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kojinkasei29-39","url":"https://nagoya-wu.repo.nii.ac.jp/record/7/files/kojinkasei29-39.pdf"},"version_id":"f88fa467-f5fe-4c8c-bf71-3e601d150e6e"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"「酸性食品」・「アルカリ性食品」の栄養学的意義についての再考","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「酸性食品」・「アルカリ性食品」の栄養学的意義についての再考"},{"subitem_title":"Revisitation of “Acid/Alkaline Ash Diets” in Terms of Their Nutritional Meaning","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["8"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-09-11"},"publish_date":"2013-09-11","publish_status":"0","recid":"7","relation_version_is_last":true,"title":["「酸性食品」・「アルカリ性食品」の栄養学的意義についての再考"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T15:47:21.388316+00:00"}