Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 15, Issue 3, Pages 277-282Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1006/jfca.2002.1068
Keywords
trimethylamine; chemical hydrolysis; biological liberation; human; fish-odour syndrome; amines
Categories
Ask authors/readers for more resources
Knowledge of the chemical composition of foods is essential before attempting dietary manipulation to manage an inborn error of metabolism. These data are usually obtained by chemical means within a laboratory. Avoidance of the ingested precursors of trimethylamine would greatly aid the control of a condition known as the fish-odour syndrome (trimethylaminuria), but the appropriate dietary data are limited. In this context, 30 common foods were investigated to assess their trimethylamine-producing capacity following both chemical (alkaline hydrolysis) and biological (ingestion and subsequent urine analysis) liberation techniques. All resultant samples were examined for trimethylamine by head-space gas chromatography. With the exception of fish and seafood (cod, mackerel, prawn), no association was observed between chemical and biological liberation values. Some foods (beef, biscuit, chicken, lamb, peanut, pork, soya) gave greater values following chemical hydrolysis that were not reflected in their biological results. Thus, data concerning trimethylamine levels in foods obtained from chemical hydrolysis studies cannot be used to predict successfully which particular foods will actually provide trimethylamine in the biological situation following ingestion. (C) 2002 Elsevier Science Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available