Vitamin E content of foods: comparison of results obtained from food composition tables and HPLC analysis.

@article{Sundl2007VitaminEC,
  title={Vitamin E content of foods: comparison of results obtained from food composition tables and HPLC analysis.},
  author={Isabella Sundl and Michael Murkovic and Donata Bandoniene and Brigitte M. Winklhofer-Roob},
  journal={Clinical nutrition},
  year={2007},
  volume={26 1},
  pages={145-53}
}
BACKGROUND & AIMS 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… CONTINUE READING