Formalin-ˆxed para‹n-embedded (FFPE) tissues are one of the most eŠective tools for human identiˆcation in forensic science. To evaluate the eŠectiveness for human identiˆcation, we compared the following six methods for the extraction of DNA from FFPE tissues; EZ1 DNA Investigator Kit, ReliaPrep FFPE gDNA Miniprep System, DNA Isolator PS-Rapid Reagent, QIAamp DNA FFPE Tissue Kit, NucleoSpin DNA FFPE XS and phenol-chloroform method. DNA extracted using each method from two FFPE tissue blocks were quantiˆed by three diŠerent DNA quantiˆcation methods (Quant-it dsDNA HS Assay Kit and quantitative PCR based on 207 bp and 98 bp regions in the D17Z1 locus), and short tandem repeat (STR) typing using AmpFlSTR Identiˆler Plus PCR Ampliˆcation Kit was conducted.All extracts from the FFPE tissues were highly degraded, and large diŠerences were observed among total DNA yields determined by these three quantiˆcation methods. DNA obtained using QIAamp DNA FFPE Tissue Kit had the highest total DNA yield among all the quantiˆcation methods. In STR typing with 1 ng DNA template estimated by quantitative PCR based on 98 bp region in the D17Z1 locus, the greatest number of detected alleles was observed using QIAamp DNA FFPE Tissue Kit. In contrast, EZ1 DNA Investigator Kit and DNA Isolator PS-Rapid Reagent were inferior to the other methods in terms of the DNA yield and the number of detected alleles via STR typing.In conclusion, QIAamp DNA FFPE Tissue Kit was the most eŠective method

In this study, the results of a food frequency questionnaire （FFQ） administered to high school students were analyzed by multiple regression analysis to determine which food groups contributed to energy and nutrient intakes.1） Confectioneries and cooked rice had a significant impact on energy. 2）The three macronutrients were greatly impacted by the following food groups: i） protein by meats in male students and fish and shellfish in female students; ii） fat by meats in males and females; iii） carbohydrate by cooked rice and confectioneries in males and females. 3） These minerals were greatly impacted by the following food groups in males and females: i） calcium by milk; ii） magnesium by beverages; iii） iron by confectioneries; and iv） zinc by meats. 4） These vitamins were greatly impacted by the following food groups in males and females: i） vitamin A by green and yellow vegetables; ii） vitamin B1 by meats; iii） vitamin B2 by milk; iv） folate by green and yellow vegetables; and v） vitamin C by fruits. Meats in male students and fish and shellfish in female students had a significant impact on vitamin B6. 5） Confectioneries in male students and light-colored vegetables in female students had the most significant impact on total dietar y fiber. In both male and female students, seasoning and spices had the most significant impact on salt equivalent.The consumption of rice, pulses, green and yellow vegetables, light-colored vegetables, fish and shellfish, eggs, and fruits should be encouraged to i） enhance fat energy ratio, ii） improve intake of minerals and vitamins in which many students are deficient and iii） increase intake of total dietary fiber.

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