Could we be overlooking a potential choline crisis in the United Kingdom?

Choline as a prevention for Alzheimer’s disease

“…Our work identified that a lifelong regimen of choline supplementation protects the brain from AD both by blocking the production of Aβ and by reducing the activation of microglia (Figure 1), which is consistent with the report in males [4]. Interestingly, one study found transgenerational reductions in activated [7]. A recent report suggests that the increase cases in the UK may be associated with people not reaching the choline RDI [7].…”

“…Interestingly, one study found transgenerational reductions in activated [7]. A recent report suggests that the increase cases in the UK may be associated with people not reaching the choline RDI [7]. Achieving the choline RDI can be accomplished by consuming eggs, red meat and poultry, which are some of the food's richest in choline.…”

“…The combined evidence on a lack of people reaching the RDI and the benefits of additional choline poses a twofold problem that necessitates awareness and reconsideration of the choline RDI. The same report from the UK suggests that plant-based dieters may lack choline [7]. However, without accurate data on UK intake, it's impossible to say whether plant-based diets may be contributing to low choline consumption.…”

Choline, Neurological Development and Brain Function: A Systematic Review Focusing on the First 1000 Days

“…With regard to food sources, choline can be present as both water-soluble (free choline, phosphocholine, and glycerophosphocholine) and lipid-soluble forms (phosphatidylcholine and sphingomyelin), though most surveys present this as 'total choline' [63]. Choline is predominantly present in animal foods containing fat and cholesterol; however, intakes of such foods are seemingly diminishing in response to health and environmental trends [8,64]. An analysis of 145 common foods using liquid chromatography-mass spectrometry shows that beef liver (418 mg/100 g), chicken liver (290 mg/100 g), eggs (251 mg/100 g), cooked salmon (90 mg/100 g), wheat germ (152 mg/100 g), bacon (125 mg/100 g), dried soybeans (116 mg/100 g), and pork (103 mg/100 g) have some of the highest choline profiles [12,65].…”

“…Though many foods provide choline, it has been reported that humans have at least a twofold variation in dietary intakes [ 68 ]. Subsequently, trends away from animal-derived foods and towards plant-based and vegans diets could potentially impact choline intakes and status and have unintended consequences [ 3 , 64 ].…”