Estimate of dietary ganglioside intake in a group of healthy Edmontonians based on selected foods
| Autor: | Michael T. Clandinin, Alan B. R. Thomson, Terri-Lynn Duffy, Pierrette H. Pham, Vanessa W. Lien, Andrea L. Dmytrash |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
2. Zero hunger
0303 health sciences food.ingredient Ganglioside Dietary intake Healthy population 030302 biochemistry & molecular biology food and beverages Food composition data Egg product Biology Canned tuna 3. Good health 03 medical and health sciences food Yolk Healthy individuals Food science 030304 developmental biology Food Science |
| Zdroj: | Journal of Food Composition and Analysis. 24:1032-1037 |
| ISSN: | 0889-1575 |
| DOI: | 10.1016/j.jfca.2011.01.011 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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