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Content of phospholipids in human diets studied by the duplicate-portion technique

Published online by Cambridge University Press:  24 July 2007

Björn Åkesson
Björn Åkesson
Affiliation:
Department of Clinical Chemistry and Dalby Community Health Research Centre, University of Lund, Lund, Sweden
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Abstract

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1. The phospholipid intake by eight healthy women was studied by the duplicate-portiontechnique, i.e. chemical analyses of duplicates of the food consumed. Their intake of phospholipids was 1·5–2·5 mmol lipid-phosphorus/d, which correspondsto 0·023–0·059 mmol lipid-P/g dietary fat and 0·24–0·45 mmol lipid-P/MJ respectively.

2. Choline phosphoglyceride constituted 480–700 mmol/mol and ethanolamine phosphoglyceride 170–240 mmol/mol total lipid-P. Most of the choline in nature occurs as choline phospholipids, the intake of which ranged between 0·91–1·85 mmol/d or 0·15–0·33 mmol/MJ.

3. Palmitate, stearate, oleate, and linoleate were the four major fatty acids both in choline phosphoglyceride and ethanolamine phosphoglyceride. Significant amounts of highly unsaturated, C20 and C22 fatty acids were also observed. It was calculated that 13–33 mg/g total dietary fatty acids was consumed as phospholipids. Together with bile phospholipids, dietary phospholipids and their degradation products may be important in the digestion and absorption processes.

Type
Papers of direct reference to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 47 , Issue 2 , March 1982 , pp. 223 - 229
Copyright
Copyright © The Nutrition Society 1982

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