TABLE 1.

Top 5 contributors of food sources (percentage contribution to total intake) of betaine, choline, and choline-containing compounds among controls within the LIBCSP

Nutrient	Mean intake (mg/d)	Food source	Proportion (%)
Betaine	126.8	Cooked spinach	25.8
		Spaghetti	12.4
		Dark bread	11.5
		White bread	11.3
		Bran cereal	9.4
Total choline	187.8	Eggs	16.5
		Skim milk	9.8
		2% milk	6.2
		Spaghetti	4.1
		Coffee	3.7
Sphingomyelin	7.4	Eggs	25.5
		Skim milk	10.4
		Chicken	7.4
		2% milk	7.4
		Cheese	4.8
Glycerophosphocholine	40.7	Skim milk	26.8
		2% milk	15.7
		Whole milk	7.1
		Low-fat yogurt	6.3
		Coffee	4.6
Phosphatidylcholine	75.2	Eggs	38.1
		Fish	3.1
		Hamburger	3.0
		Orange juice	2.8
		Chicken	2.8
Phosphocholine	10.1	Skim milk	19.7
		2% milk	9.3
		Salad	8.7
		Broccoli	8.4
		Whole milk	6.8
Free choline	51.7	Coffee	9.8
		Spaghetti	7.4
		Skim milk	7.3
		2% milk	5.5
		Salad	5.0