Measurement of the abundance of choline and the distribution of choline-containing moieties in meat.

Erin D Lewis, Yuan-Yuan Zhao, Caroline Richard, Heather L Bruce, René L Jacobs, Catherine J Field, Jonathan M Curtis

Index: Int. J. Food Sci. Nutr. 66 , 743-8, (2015)

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Abstract

Epidemiological studies identify meat as a major source of choline; however, the most comprehensive reference for food choline content, the United States Department of Agriculture (USDA) database for dietary choline, does not include values for meats of importance in some regions. In this work, the total choline and choline-containing moieties of 20 samples of meat were analyzed by LC-MS/MS; 16 samples analyzed are absent from the USDA database and 4 samples included for comparison. Average total choline for one serving (75 g) was 50 ± 12 mg, which was 82.6% ± 5.5% phosphatidylcholine. There was general agreement between total choline levels in the meats analyzed in this work and USDA values. A strong negative correlation (r = -0.777, p < 0.001) between total choline and fat content was found. This research added choline composition data to a food group that is a major source of choline and ultimately this data will assist in obtaining more accurate estimates of dietary choline.