Development of a Choline Database to Estimate Australian Population Intakes

Abstract

The AUSNUT 2011-13 food composition database was expanded to include Australian choline values. The development began with a systematic literature review of published studies. Analytical data from the food studies were extracted and aligned with their equivalent AUSNUT food identification code. Global food composition databases containing choline values were matched to the remaining AUSNUT food codes, following the FAO INFOODS food matching guidelines, including adjustments for moisture and protein composition. Composite foods, and not further-specified foods, were developed using the Food Standards Australia New Zealand (FSANZ) recipe files. The completed choline database was then employed to analyse the Australian National Nutrition and Physical Activity Survey 2011-12, with population and sampling weightings applied. Survey respondents were classified into categories based on their level of choline intake and compared with the Australian Adequate Intake levels. Food sources of intake were also explored. Multiple linear regression models were developed for food group contributors to choline intake. Mean choline intakes varied from 151.50 mg for pregnant 14-18 years old, to 310.54 mg for 19-64 year old males. Less than 10% of the population by age and gender were achieving the Adequate Intake for choline. Eggs and their contributing food groups were the top ranked food sources of choline for the population.

Keywords: choline; food composition; food intake; informatics; national survey.

Figure 1

Food group contributors to Australian choline intakes ¹. ¹ Food groups equate to 48.83% of total choline intake. The remaining 51.17% of contributions were from food groups including, but not limited to, cheese, dishes where egg is the major component, mixed dishes, where poultry or feathered game is the major component, potatoes, cakes, muffins, scones, cake-type desserts, missed dishes, where beef, sheep or mammalian game is the major component, chocolate and chocolate-based confectionery, pastries, fin fish, fishes where vegetable is the major component. The top 20 food groups equate to 68.45% of the total choline intake.