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Wednesday, August 6, 2008

Vacationing and partying on Choline- and betaine-defined diets

When we go on a long deserved vacation or to a special social occasion in which everyone is eating and drinking and we want to be a part of it all, what guidelines can we bear in mind to help us make better choices in order to enjoy ourselves and still manage our odor? Sometimes our options are black and white and decisions easy to make, but frequently, especially in these types of situations, we first need to ask ourselves how much we are willing to break our diet and to sacrifice our odor management protocol. This, of course is a very personal decision. Nevertheless, we can arm ourselves beforehand with as much information as possible of the choline, betaine, protein, and lactose content of foods and beverages in an effort to broaden our social horizons.

Table 3 of this research consists of foods categorized by food group and level of choline and betaine content, and includes the following information,

WHITE WINE, 4oz/120g contains 6.180mg of choline and 0.180mg of betaine per serving.
LIGHT BEER, 12oz/360g, contains 25.416mg of choline and 25.092mg of betaine per serving.
REGULAR BEER, 12oz/360g, contains 34.956mg of choline and 34.992mg of betain per serving.

Note that adjusting menu items to a smaller serving size, such as pork sausage and Danish pastry, allow more variety in the diet while still maintaining the appropriate level of choline and betaine.

A choline-restricted diet is useful in persons with FMO3 deficiency, such as in TMAU, because it diminishes body odor; betaine does not need to be restricted because it is not a substrate for the bacteria in the gut that breakdown choline to form trimethylamine.

Recommends a multivitamin that contains 100% of the DRI for vitamins and minerals, particularly folate [FOLIC ACID] and riboflavin [VITAMIN B2].

full article:
Choline- and betaine-defined diets for use in clinical research and for the management of trimethylaminuria .
Journal of the American Dietetic Association , Volume 104 , Issue 12 , Pages 1836 - 1845
M . Busby , L . Fischer , K . Da Costa , D . Thompson , M . Mar , S . Zeisel
http://linkinghub.elsevier.com/retrieve/pii/S0002822304015743

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