XXXX in foods: development of a food database.

@entity8037 @entity7224 @entity4663 @entity4664 @entity11667
BACKGROUND: Knowing the levels of @entity4663 ( @entity7224 , @entity11667 , and @entity8037 ) in different foods is of interest due to the association of these bioactive nutrients to health and diseases. There is a lack of relevant information on their contents in foods. OBJECTIVE: To develop a food @entity4664 database from published data by which @entity4664 intake and food contribution to this intake can be estimated, and to determine the levels of @entity4663 in Swedish dairy products. DESIGN: Extensive literature search and laboratory analysis of selected Swedish dairy products. @entity4664 contents in foods were collected using an extensive literature search of databases. @entity4663 in different types of Swedish dairy products (milk with different fat percentages, yogurt, cheeses, and sour milk) were determined using high performance liquid chromatography (HPLC) equipped with a UV detector. RESULTS: Fruits and cheese were the highest sources of @entity7224 , while vegetables and meat products were found to be rich in @entity11667 and @entity8037 , respectively. The content of @entity4663 in cheese varied considerably between studies. In analyzed Swedish dairy products, matured cheese had the highest total @entity4664 contents with values of 52.3, 1.2, and 2.6 mg/kg for @entity7224 , @entity11667 , and @entity8037 , respectively. Low fat milk had higher @entity7224 and @entity11667 , 1.2 and 1.0 mg/kg, respectively, than the other types of milk. CONCLUSIONS: The database aids other researchers in their quest for information regarding @entity4664 intake from foods. Connecting the @entity4664 contents in food with the Swedish Food Database allows for estimation of @entity4664 contents per portion.
