<br>常见食品中乳糖和半乳糖含量的测定：与半乳糖血症的相关性,Food Science & Nutrition

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常见食品中乳糖和半乳糖含量的测定：与半乳糖血症的相关性
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2022-07-19 , DOI: 10.1002/fsn3.2976
Loai A Shakerdi ₁ , Leonie Wallace ₂ , Georgina Smyth ₂ , Nora Madden ₂ , Anne Clark ₃ , Una Hendroff ₁ , Marianne McGovern ₁ , Sarah Connellan ₁ , Barbara Gillman ₁ , Eileen P Treacy _{1,

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Affiliation

经典半乳糖血症（CG）是一种半乳糖代谢紊乱，由半乳糖-1-磷酸尿苷酰转移酶（GALT）缺乏所致。治疗包括立即从新生儿饮食中消除半乳糖，并终身限制饮食中的半乳糖。为 CG 患者提供更多种类的食物可能会带来许多好处，包括改善营养充足性和生活质量。半乳糖在糖蛋白和糖脂的糖基化中起着重要作用。适度放宽半乳糖限制已被证明可以改善某些 CG 患者的免疫球蛋白 G (IgG) 糖基化。此外，最近的结果研究表明，对于 CG 患者，严格限制非乳制品半乳糖可能比适度自由化产生更不利的结果。在当前的工作中，根据患者的反馈，我们分析了爱尔兰不同食品的乳糖和半乳糖含量。其中包括一系列奶酪、酸奶、比萨饼、汤、饼干、蛋糕、糕点、薄脆饼干、蛋黄酱、沙拉奶油、涂抹酱、薯片、玉米片、萨拉米香肠和肉汁。这项工作提供了信息来支持开发一种实用的基于食物的方法，以促进膳食半乳糖摄入量的分析，并可能增加 CG 患者的食物选择的总体多样性。

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Determination of the lactose and galactose content of common foods: Relevance to galactosemia

Classical galactosemia (CG) is a disorder of galactose metabolism which results from deficiency of the enzyme galactose-1-phosphate uridylyl transferase (GALT). Treatment consists of immediately eliminating galactose from the diet in the new-born and lifelong restriction of dietary galactose. The inclusion of a wider variety of foods for people with CG may provide many benefits, including improved nutritional adequacy and quality of life. Galactose plays an important role in glycosylation of glycoproteins and glycolipids. Moderate liberalization of galactose restriction has been shown to improve immunoglobulin G (IgG) glycosylation for some individuals with CG. Moreover, recent outcome research suggests that strict restriction of nondairy galactose may have more unfavorable outcomes than moderate liberalization in CG patients. In the current work, based on patient feedback, we have analyzed the lactose and galactose content of different foods available in Ireland. These include a range of cheeses, yogurts, pizzas, soups, biscuits, cakes, pastries, crackers, mayonnaises, salad creams, fat spreads, crisps, corn chips, salamis, and gravies. This work provides information to support the development of a practical food-based approach to facilitate analysis of dietary galactose intake and to possibly increase overall variety of food choices for people with CG.

更新日期：2022-07-19

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