Radioisotopic determination of L-carnitine content in foods commonly eaten in Western countries

L-Carnitine is a vitamni-like nutrient essential for energy production and lipid metabolism in many organs and tissues such as skeletal muscle and heart. Even if L-carnitine can be synthesized, most of the carnitine present in human body is provided by food. Until now, no large study has been conducted where the content in L-carnitine of various foot-is was analyzed. The objective of this study was to determine the level of free L-carnitine present in food commonly consumed in Western countries. A radioisotopic assay was used to estimate L-carnitine content in raw and processed foods. From this Study, it clearly appeared that meat products were the best sources for L-carnitine. Dairy products, seafood and fish are generally relatively low in carnitine whereas vegetables are mostly very low in carnitine. An omnivorous regimen allows to meet the general recommendation Oil L-carnitine intake. Vegetarian are clearly below recommendation and their carnitine homeostasis has to be carried Out by a functional biosynthesis. (C) 2003 Elsevier Ltd. All rights reserved.