Table 2.
Dietary intake of total choline, betaine, individual choline forms, and their intakes from each food category (n = 2606)
| Dietary intake | Total cohort | Contribution (%) |
|---|---|---|
| Dietary energy (kcal/d) | 2140 (2115–2166) | – |
| Energy-adjusted total choline (mg/d) | 226 (223–228) | – |
| Energy-adjusted betaine (mg/d) | 78.0 (76.7–79.3) | – |
| Free choline (mg/d) | 56.9 (56.4–57.5) | 26.1 |
| Glycerophosphocholine (mg/d) | 10.9 (10.8–11.1) | 19.8 |
| Phosphocholine (mg/d) | 42.2 (41.6–42.9) | 5.13 |
| Phosphatidylcholine (mg/d) | 94.6 (93.0–96.1) | 43.5 |
| Sphingomyelin (mg/d) | 9.57 (9.40–9.75) | 4.43 |
| Choline-meat (mg/d) | 44.9 (43.8–46.1) | 21.6 |
| Choline-grains and bakery (mg/d) | 40.1 (39.3–40.8) | 19.7 |
| Choline-dairy products (mg/d) | 39.4 (38.3–40.5) | 19.6 |
| Choline-fruits and vegetables (mg/d) | 33.4 (32.6–34.1) | 16.5 |
| Choline-eggs (mg/d) | 27.0 (26.1–28.0) | 14.0 |
| Choline-nuts (mg/d) | 4.09 (3.93–4.25) | 2.32 |
| Choline-legumes (mg/d) | 1.76 (1.69–1.82) | 1.08 |
| Choline-fats and oils (mg/d) | 1.61 (1.55–1.67) | 0.97 |
| Betaine-grains and bakery (mg/d) | 56.8 (55.6–58.2) | 72.2 |
| Betaine-fruits and vegetables (mg/d) | 6.35 (6.16–6.55) | 11.5 |
| Betaine-meat (mg/d) | 5.83 (5.68–5.60) | 9.87 |
| Betaine-dairy products (mg/d) | 1.78 (1.72–1.83) | 3.31 |
| Betaine-nuts (mg/d) | 0.59 (0.58–0.60) | 0.88 |
| Betaine-eggs (mg/d) | 0.49 (0.44–0.55) | 0.64 |
| Betaine-legumes (mg/d) | 0.064 (0.062–0.067) | 0.13 |
| Betaine-fats and oils (mg/d) | 0.007 (0.006–0.008) | 0.01 |
Data presented as geometric mean (95% prediction interval)