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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.
Acknowledgements
The authors acknowledge the technical assistance of Sarah J. Kosik.
Declaration of interest
The authors declare no competing financial interest. This work was supported by Alberta Innovates Bio Solutions, Alberta Livestock and Meat Agency (grant number QFH-11-019) and Alberta Egg Producers (grant number 2009F67R). E. D. Lewis was the recipient of an Izaak Walton Killam Memorial scholarship and Queen Elizabeth II scholarship at the University of Alberta. C. Richard is recipient of postdoctoral fellow scholarships from Canadian Institutes of Health Research, Fonds de Recherche en Santé du Québec and Izaak Walton Killam Memorial Postdoctoral Fellowships.