臺灣地區主食類食品價格及所得變動對國民營養的影響

Impact on People Nutrition by Changes of Staple Food Prices and Income in Taiwan

過去糧食消費研究，均止於需求量的估計，但此豐衣足食的時代，食品營養研究日益重要。本文利用主食類食品傳統需求之價格與所得彈性，進一步探討此兩變數發生變動對國民各種營養素攝取量的影響。利用1972－2001年主食類食品價格、消費量及國民每人每年可支配所得等資料，估計米、麵粉及薯類等三種主食類食品，價格及所得變動對13種營養攝取量之影響。實證結果顯示，其價格與所得發生變動，對國民各種營養素攝取量的增減微小，因其價格與所得彈性均已很小；然米、麵粉所含有的重要營養素，會發生較大的變動。當米價下降，其所含有的營養素攝取量增加，其中醣類增加最多，其次為菸鹼酸與維生素B1。麵粉亦顯示同樣情形，當其價格下降，醣類與鐵增加最多，其次為蛋白質與磷。所得提高，各種營養素攝取量隨之提高，其中以醣類最多，磷與菸鹼酸次之。 In recent years, due to Taiwan's economic growth and increase in average income, the consumption behavior of the people in Taiwan has changed, and the aggregate nutrient content of diets has become increasingly important. Staple food such as rice, flour and starchy roots are the most important food of diets. Thus the main purpose of this study is to estimate how the availability of nutrients would change as consumers alter their staple food purchases in response to changes in staple food prices and income.The prices and quantities of staple food and the per capita national income data between 1972 and 2001 are used to estimate the staple food price elasticity and income elasticity of thirteen nutrients. According to the evaluations, most of the price elasticity of nutrient of the three staple foods are small. However the important nutrients included in rice and flour have greater effects. The decrease in the price of rice would increase daily availabilities of nutrient included in it. Specifically, the estimation for Carbohydrate is largest, and Niacin and Vitamin B are second. The results of flour are the same. When its price decreases, Carbohydrate and Iron increase most, Protein and Phosphorus are second. The positive income elasticity of nutrient demonstrates the increase in income raises daily availabilities of nutrient. In conclusion, the effect on Carbohydrate is largest, while the effects on Phosphorus and Niacin are smaller.

In recent years, due to Taiwan's economic growth and increase in average income, the consumption behavior of the people in Taiwan has changed, and the aggregate nutrient content of diets has become increasingly important. Staple food such as rice, flour and starchy roots are the most important food of diets. Thus the main purpose of this study is to estimate how the availability of nutrients would change as consumers alter their staple food purchases in response to changes in staple food prices and income.The prices and quantities of staple food and the per capita national income data between 1972 and 2001 are used to estimate the staple food price elasticity and income elasticity of thirteen nutrients. According to the evaluations, most of the price elasticity of nutrient of the three staple foods are small. However the important nutrients included in rice and flour have greater effects. The decrease in the price of rice would increase daily availabilities of nutrient included in it. Specifically, the estimation for Carbohydrate is largest, and Niacin and Vitamin B are second. The results of flour are the same. When its price decreases, Carbohydrate and Iron increase most, Protein and Phosphorus are second. The positive income elasticity of nutrient demonstrates the increase in income raises daily availabilities of nutrient. In conclusion, the effect on Carbohydrate is largest, while the effects on Phosphorus and Niacin are smaller.