Determination of the lactose and galactose content of common foods: Relevance to galactosemia.
GALT
Galactosemia
cheese
galactose
lactose
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Nov 2022
Nov 2022
Historique:
received:
27
11
2021
revised:
20
06
2022
accepted:
28
06
2022
entrez:
9
11
2022
pubmed:
10
11
2022
medline:
10
11
2022
Statut:
epublish
Résumé
Classical galactosemia (CG) is a disorder of galactose metabolism which results from deficiency of the enzyme galactose-1-phosphate uridylyl transferase (GALT). Treatment consists of immediately eliminating galactose from the diet in the new-born and lifelong restriction of dietary galactose. The inclusion of a wider variety of foods for people with CG may provide many benefits, including improved nutritional adequacy and quality of life. Galactose plays an important role in glycosylation of glycoproteins and glycolipids. Moderate liberalization of galactose restriction has been shown to improve immunoglobulin G (IgG) glycosylation for some individuals with CG. Moreover, recent outcome research suggests that strict restriction of nondairy galactose may have more unfavorable outcomes than moderate liberalization in CG patients. In the current work, based on patient feedback, we have analyzed the lactose and galactose content of different foods available in Ireland. These include a range of cheeses, yogurts, pizzas, soups, biscuits, cakes, pastries, crackers, mayonnaises, salad creams, fat spreads, crisps, corn chips, salamis, and gravies. This work provides information to support the development of a practical food-based approach to facilitate analysis of dietary galactose intake and to possibly increase overall variety of food choices for people with CG.
Identifiants
pubmed: 36348783
doi: 10.1002/fsn3.2976
pii: FSN32976
pmc: PMC9632185
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3789-3800Informations de copyright
© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
All authors declare that they have no conflict of interest.
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