{"created":"2023-06-20T15:05:29.293341+00:00","id":2229,"links":{},"metadata":{"_buckets":{"deposit":"d0bad9f1-c0ff-4836-90c8-2352bf00b934"},"_deposit":{"created_by":3,"id":"2229","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2229"},"status":"published"},"_oai":{"id":"oai:osaka-shoin.repo.nii.ac.jp:00002229","sets":["160:168"]},"author_link":["3574","3575","3576","3577","3578","3579","3580","3581","3582"],"control_number":"2229","item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"ジョシダイセイ ノ スイギン レベル : ショクセイカツ トノ カンレンセイ","subitem_alternative_title_language":"ja"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"62","bibliographicPageStart":"51","bibliographicVolumeNumber":"46","bibliographic_titles":[{"bibliographic_title":"大阪樟蔭女子大学学芸学部論集"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"安藤, 真美","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"安芸, 久子","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"上田, 秀樹","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"アンドウ, マミ","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"アキ, ヒサコ","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ウエダ, ヒデキ","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"水銀は神経系に影響を及ぼすため、特に胎児への影響が危惧されている。人が摂取する水銀の約90%は魚介類由来であるが、魚介類は良質な栄養素の供給源であり、その摂取量を減らすことは好ましくない。そこで今回は、妊娠をひかえた若い世代の水銀レベルの実態と食生活に関する調査を実施し、両者の関連性を明らかにするとともに、各種調理法による水銀レベルの低減効果を比較した。 平成19年6月に本学学生113人を対象として食生活に関して自記式質問表による調査を実施し、アンケート回答者の毛髪水銀量を還元気化法によって測定した。また、調査対象者の摂取量が多く水銀含量も比較的高いマサバを用いて、各種調理法による水銀除去効果を調べた。 調査対象者の毛髪水銀量は0.20～3.92ppm、平均値1.38ppmであった。この値は無発症レベルの上限とされる10ppmを大きく下回っており、問題のない値であった。水銀濃度を季節ごとに見た場合、夏～秋にかけて水銀レベルがやや低下する傾向が認められた。アンケートの結果からは、魚介類の摂取量が多い学生ほど毛髪水銀濃度が高いが、いくつかの食品において水銀の排出を促進している可能性が示唆された。また、調理による水銀除去においては、酢漬けにより約45%の低減効果が認められた。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11643143","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Osaka Shoin Women's University"},{"subitem_text_language":"en","subitem_text_value":"School of Human Science, Osaka Shoin Women's University"},{"subitem_text_language":"en","subitem_text_value":"Osaka Shoin Women's University"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"大阪樟蔭女子大学学芸学部"},{"subitem_text_value":"大阪樟蔭女子大学人間科学研究科"},{"subitem_text_value":"大阪樟蔭女子大学学芸学部"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2009-01-31"}],"displaytype":"detail","filename":"KJ00005117651.pdf","filesize":[{"value":"732.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://osaka-shoin.repo.nii.ac.jp/record/2229/files/KJ00005117651.pdf"},"version_id":"ef25bc88-e3c7-477b-bc4f-a59c4cb4c0c1"}]},"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":"女子大生の水銀レベル : 食生活との関連性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"女子大生の水銀レベル : 食生活との関連性","subitem_title_language":"ja"},{"subitem_title":"The relationship between composition of meals and mercury levels in the hair of female university students","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["168"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-01-31"},"publish_date":"2009-01-31","publish_status":"0","recid":"2229","relation_version_is_last":true,"title":["女子大生の水銀レベル : 食生活との関連性"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-12-05T06:51:46.327017+00:00"}