Food Sources Contributing to Intake of Choline and Individual Choline Forms in a Norwegian Cohort of Patients With Stable Angina Pectoris
Background: Choline is an essential nutrient involved in a wide range of physiological functions. It occurs in water- and lipid-soluble forms in the body and diet. Foods with a known high choline content are eggs, beef, chicken, milk, fish, and selected plant foods. An adequate intake has been set i...
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Frontiers Media S.A.
2021-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2021.676026/full |
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| author | Anthea Van Parys Therese Karlsson Kathrine J. Vinknes Thomas Olsen Jannike Øyen Jutta Dierkes Jutta Dierkes Jutta Dierkes Ottar Nygård Ottar Nygård Ottar Nygård Vegard Lysne Vegard Lysne Vegard Lysne |
| author_facet | Anthea Van Parys Therese Karlsson Kathrine J. Vinknes Thomas Olsen Jannike Øyen Jutta Dierkes Jutta Dierkes Jutta Dierkes Ottar Nygård Ottar Nygård Ottar Nygård Vegard Lysne Vegard Lysne Vegard Lysne |
| author_sort | Anthea Van Parys |
| collection | DOAJ |
| description | Background: Choline is an essential nutrient involved in a wide range of physiological functions. It occurs in water- and lipid-soluble forms in the body and diet. Foods with a known high choline content are eggs, beef, chicken, milk, fish, and selected plant foods. An adequate intake has been set in the US and Europe, however, not yet in the Nordic countries. A higher intake of lipid-soluble choline forms has been associated with increased risk of acute myocardial infarction, highlighting the need for knowledge about food sources of the individual choline forms. In general, little is known about the habitual intake and food sources of choline, and individual choline forms.Objective: Investigate foods contributing to the intake of total choline and individual choline forms.Design: The study population consisted of 1,929 patients with stable angina pectoris from the Western Norway B Vitamin Intervention Trial. Dietary intake data was obtained through a 169-item food frequency questionnaire. Intake of total choline and individual choline forms was quantified using the USDA database, release 2.Results: The geometric mean (95% prediction interval) total choline intake was 287 (182, 437) mg/d. Phosphatidylcholine accounted for 42.5% of total choline intake, followed by free choline (25.8%) and glycerophosphocholine (21.2%). Phosphocholine and sphingomyelin contributed 4.2 and 4.5%, respectively. The main dietary choline sources were eggs, milk, fresh vegetables, lean fish, and bread. In general, animal food sources were the most important contributors to choline intake.Conclusion: This study is, to the best of our knowledge, the first to assess the intake of all choline forms and their dietary sources in a European population. Most choline was consumed in the form of phosphatidylcholine and animal food sources contributed most to choline intake. There is a need for accurate estimates of the dietary intake of this essential nutrient to issue appropriate dietary recommendations. |
| first_indexed | 2024-12-16T15:55:35Z |
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| id | doaj.art-545e689d08774987a1e60ee1d0a0d8f6 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-16T15:55:35Z |
| publishDate | 2021-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-545e689d08774987a1e60ee1d0a0d8f62022-12-21T22:25:36ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-05-01810.3389/fnut.2021.676026676026Food Sources Contributing to Intake of Choline and Individual Choline Forms in a Norwegian Cohort of Patients With Stable Angina PectorisAnthea Van Parys0Therese Karlsson1Kathrine J. Vinknes2Thomas Olsen3Jannike Øyen4Jutta Dierkes5Jutta Dierkes6Jutta Dierkes7Ottar Nygård8Ottar Nygård9Ottar Nygård10Vegard Lysne11Vegard Lysne12Vegard Lysne13Centre for Nutrition, Department of Clinical Science, University of Bergen, Bergen, NorwayDepartment of Internal Medicine and Clinical Nutrition, The Sahlgrenska Academy, University of Gothenburg, Gothenburg, SwedenDepartment of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo, Oslo, NorwayDepartment of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo, Oslo, NorwayInstitute of Marine Research, Bergen, NorwayMohn Nutrition Research Laboratory, University of Bergen, Bergen, NorwayCentre for Nutrition, Department of Clinical Medicine, University of Bergen, Bergen, NorwayDepartment of Laboratory Medicine and Pathology, Haukeland University Hospital, Bergen, NorwayCentre for Nutrition, Department of Clinical Science, University of Bergen, Bergen, NorwayMohn Nutrition Research Laboratory, University of Bergen, Bergen, NorwayDepartment of Heart Disease, Haukeland University Hospital, Bergen, NorwayCentre for Nutrition, Department of Clinical Science, University of Bergen, Bergen, NorwayMohn Nutrition Research Laboratory, University of Bergen, Bergen, NorwayDepartment of Heart Disease, Haukeland University Hospital, Bergen, NorwayBackground: Choline is an essential nutrient involved in a wide range of physiological functions. It occurs in water- and lipid-soluble forms in the body and diet. Foods with a known high choline content are eggs, beef, chicken, milk, fish, and selected plant foods. An adequate intake has been set in the US and Europe, however, not yet in the Nordic countries. A higher intake of lipid-soluble choline forms has been associated with increased risk of acute myocardial infarction, highlighting the need for knowledge about food sources of the individual choline forms. In general, little is known about the habitual intake and food sources of choline, and individual choline forms.Objective: Investigate foods contributing to the intake of total choline and individual choline forms.Design: The study population consisted of 1,929 patients with stable angina pectoris from the Western Norway B Vitamin Intervention Trial. Dietary intake data was obtained through a 169-item food frequency questionnaire. Intake of total choline and individual choline forms was quantified using the USDA database, release 2.Results: The geometric mean (95% prediction interval) total choline intake was 287 (182, 437) mg/d. Phosphatidylcholine accounted for 42.5% of total choline intake, followed by free choline (25.8%) and glycerophosphocholine (21.2%). Phosphocholine and sphingomyelin contributed 4.2 and 4.5%, respectively. The main dietary choline sources were eggs, milk, fresh vegetables, lean fish, and bread. In general, animal food sources were the most important contributors to choline intake.Conclusion: This study is, to the best of our knowledge, the first to assess the intake of all choline forms and their dietary sources in a European population. Most choline was consumed in the form of phosphatidylcholine and animal food sources contributed most to choline intake. There is a need for accurate estimates of the dietary intake of this essential nutrient to issue appropriate dietary recommendations.https://www.frontiersin.org/articles/10.3389/fnut.2021.676026/fullcholinedietary intakephosphatidylcholineFFQdietary recommendations |
| spellingShingle | Anthea Van Parys Therese Karlsson Kathrine J. Vinknes Thomas Olsen Jannike Øyen Jutta Dierkes Jutta Dierkes Jutta Dierkes Ottar Nygård Ottar Nygård Ottar Nygård Vegard Lysne Vegard Lysne Vegard Lysne Food Sources Contributing to Intake of Choline and Individual Choline Forms in a Norwegian Cohort of Patients With Stable Angina Pectoris Frontiers in Nutrition choline dietary intake phosphatidylcholine FFQ dietary recommendations |
| title | Food Sources Contributing to Intake of Choline and Individual Choline Forms in a Norwegian Cohort of Patients With Stable Angina Pectoris |
| title_full | Food Sources Contributing to Intake of Choline and Individual Choline Forms in a Norwegian Cohort of Patients With Stable Angina Pectoris |
| title_fullStr | Food Sources Contributing to Intake of Choline and Individual Choline Forms in a Norwegian Cohort of Patients With Stable Angina Pectoris |
| title_full_unstemmed | Food Sources Contributing to Intake of Choline and Individual Choline Forms in a Norwegian Cohort of Patients With Stable Angina Pectoris |
| title_short | Food Sources Contributing to Intake of Choline and Individual Choline Forms in a Norwegian Cohort of Patients With Stable Angina Pectoris |
| title_sort | food sources contributing to intake of choline and individual choline forms in a norwegian cohort of patients with stable angina pectoris |
| topic | choline dietary intake phosphatidylcholine FFQ dietary recommendations |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2021.676026/full |
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