Diet and Refsum's disease. The determination of phytanic acid and phytol in certain foods and the application of this knowledge to the choice of suitable convenience foods for patients with Refsum's disease
| Autor: | Guam Mei, Jane McClinchy, P. D. Mayne, Margaret Sidey, D. Burston, F. B. Gibberd, P. June Brown |
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| Rok vydání: | 1993 |
| Předmět: |
Animal fat
medicine.medical_specialty Nutrition and Dietetics food.type_of_dish Phytanic acid Convenience food business.industry Fat content Diet therapy digestive oral and skin physiology Medicine (miscellaneous) medicine.disease Food group chemistry.chemical_compound Phytol Refsum disease food Endocrinology chemistry Internal medicine Medicine Food science business |
| Zdroj: | Journal of Human Nutrition and Dietetics. 6:295-305 |
| ISSN: | 1365-277X 0952-3871 |
| DOI: | 10.1111/j.1365-277x.1993.tb00375.x |
| Popis: | One hundred and fifty-one foods were analysed for phytanic acid and 57 foods for free phytol. Foods analysed included examples from all major food groups, beverages and confectionery. No significant amount of phytanic acid was found in any food of purely vegetable origin. The sources of phytanic acid in the UK diet were confirmed to be foods derived from ruminant animals and fish. They include beef, lamb and products containing the milk fats of cows, sheep and goats. All fish were found to contain phytanic acid roughly in proportion to their fat content. Domestic and commercial fat blends containing animal fats (chiefly hydrogenated fish oils) and baked goods made from these fats contained phytanic acid: pure vegetable fat blends and foods containing them did not. Free phytol was found in small amounts in a variety of foods but not in sufficient quantity to warrant the exclusion of any one item from the diet of patients with Refsum's disease. |
| Databáze: | OpenAIRE |
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