Vitamin E content of foods: comparison of results obtained from food composition tables and HPLC analysis.
OBJECTIVE
Data on vitamin E content of foods are essential for nutrition research and its application. The aim of this study was to investigate the precision of calculated vitamin E content of prepared meals.


METHODS
The vitamin E content of 69 dishes of a menu cycle sampled at two occasions were calculated using 4 different food composition tables (FCT) and measured by HPLC.


RESULTS
Data were complete for 50-69 dishes. The proportion of dishes with differences between FCTs < or = 20% were 17-100%. Differences between HPLC and the Souci-Fachmann-Kraut table were < or = 20% in 8/46 dishes for alpha- and in 14/46 dishes for gamma-tocopherol. Differences fell in the order of baked > raw > fried/roasted > boiled > mixed prepared foods. The 2 samplings taken 6 months apart showed considerable differences.


CONCLUSIONS
There are substantial differences in calculated/measured vitamin E content of prepared foods: (i) between different FCTs; (ii) between FCTs and HPLC, and (iii) between different seasons. This can be explained by intrinsic variability (breeding, season, country of origin, ripeness, freshness) and food processing, as well as selection of FCTs and should be taken into account when interpreting data of dietary intervention studies.
Sundl
Isabella
I
Human Nutrition & Metabolism Research and Training Center Graz, Institute of Molecular Biosciences, Karl-Franzens University, Schubertstrasse 1, A-8010 Graz, Austria.
Murkovic
Michael
M
Bandoniene
Donata
D
Winklhofer-Roob
Brigitte M
BM
D002851:Chromatography, High Pressure Liquid / Q000379:methods / Q000592:standards; D016208:Databases, Factual / Q000592:standards*; D005504:Food Analysis / Q000379:methods* / Q000592:standards*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D012621:Seasons; D013997:Time Factors; D014810:Vitamin E / Q000032:analysis*
D014810:Vitamin E