Amino Acid and Essential Fatty Acid in Evacuation Shelter Food in the Noto Peninsula Earthquake: Comparison with the 2024 Simultaneous National Survey in Japan

Abstract

Background: On 1 January 2024, a 7.6 magnitude earthquake struck the Noto Peninsula. We entered the disaster area to provide relief and set up a makeshift clinic in an evacuation center to evaluate the quality and quantity of food provided there. Methods: This cross-sectional study, of mainly older adults, was conducted to analyze the amino acid and fatty acid composition of evacuation shelter meals in comparison with the results of the Japan National Survey, mainly focused on older adults. (1) We analyzed 11 evacuation foods using the “Duplicated Combination” Model and the digestible amino acid score (DIAAS) in relation to the half-life determined by the N-terminal amino acid proteins. (2) Linoleic acid (LA) and alpha-linolenic acid (ALA) levels were compared with European Food Safety Authority (EFSA) recommendations (3). The national survey of emergency food stocks in 198 hospitals and 189 social care institutions conducted in Jan 2024 was analyzed. Results: (1) DIAAS was less than 1.00 for all 11 foods provided and was considered inadequate, (2) the half-life of the protein, whose N-terminal valine has a half-life of 100 h, must be considered a possible deficiency when living in a shelter for more than a week, (3) LA and ALA levels were less than 40% of EFSA recommended, (4) the nationwide survey found that 80% of people have a three-day supply and data on amino acids and fatty acids were not available due to a lack of questionnaires. Conclusion: Analysis of food in evacuation shelters after the Noto Peninsula earthquake revealed the quality of amino acids involved in shelter meals using DIAAS and the lack of LA and ALA for older adults. The “Duplicated Combination” model used in this analysis could be beneficial for developing improved nutrition plans in similar future scenarios, mainly for older adults.