Estimate of dietary ganglioside intake in a group of healthy Edmontonians based on selected foods |
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Authors: | Pierrette H Pham Terri-Lynn Duffy Andrea L Dmytrash Vanessa W Lien Alan B Thomson MT Clandinin |
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Institution: | aAlberta Institute for Human Nutrition, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5;bDivision of Gastroenterology, Department of Medicine, University of Alberta, Edmonton, Alberta, Canada T6G 2G3 |
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Abstract: | The daily ganglioside intake of 19 healthy individuals was estimated based on consumption of specific foods from food records. The ganglioside content of 6 specific foods commonly consumed by healthy individuals living in the Edmonton, Alberta, Canada area was 0.51 ± 0.08 μg NANA/g (1% milk), 0.73 ± 0.09 μg NANA/g (yogurt), 0.72 ± 0.05 μg NANA/g (cheddar cheese), 1.73 ± 0.59 μg NANA/g (egg yolk), 1.70 ± 0.17 μg NANA/g (cooked ground beef), and 0.83 ± 0.32 μg NANA/g (canned tuna). The highest ganglioside content from foods analyzed, gram for gram, was found in egg yolk and cooked ground beef. The mean ganglioside intake from this group of healthy individuals was determined (i.e. <100 μg N-acetylneuraminic acid/4187 kJ daily). The findings of this study may be useful for studies investigating ganglioside concentrations of foods or usual ganglioside intake in a healthy population. |
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Keywords: | Gangliosides Glycosphingolipids Ceramides N-acetylneuraminic acid Milk Cheese Yogurt Ground beef Eggs Tuna Dietary intake Food analysis Food data management Food composition |
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