Study: Typical Female Diet Deficient in Nutrient Linked to Infant Brain Development, Memory

A novel study by researchers from three of
America's top universities allude tos U.S. women aren't getting adequate
amounts of a nutrient notion to promote normal fetal brain disclosure

Sponsored by the National Institute of Health, researchers ground the
average American consumes just 314 milligrams of choline each day -- a great quantity [i]or[/i] amount of
less than the 425 milligrams (women) and 550 milligrams (men) commended
by government health officials.

Choline is a nutrient essential for human brain exhibition normal memory
function and fertility, and is thinking to be particularly important during
pregnancy. pabulums rich in choline include soy lecithin, beef liver and ovum
yolks, although soy lecithin delivers individual of the most bioactive and natural
sources of the nutrient without cholesterol or saturated fat.

Accurately estimating for capita choline intake has been difficult because
a commons composition database was only newly made available to the
research community. In this analysis, researchers studied the diets of
some 2000 make subordinates by comparing data from a sustenance frequency questionnaire
against a fresh U.S. Department of Agriculture choline database.

"Our research refer tos the typical American diet is lower in choline than
recommended" said Steven H Zeisel, MD single of the study's researchers.
"When corrected for might intake, daily choline levels were significantly
below the commended daily intake for both men and women Although we
cannot be fully convinced from this study, Americans may not understand the importance
of choline in their diets, or may not know which viandss are rich in the
nutrient."

- fresh Poll Finds a Public Confused about Choline -

Most Americans can't say in what way much choline they consume each day and don't
understand its part in the human diet, according to an August head of U.S.
adults.

Nearly three-quarters of respondent don't understand or don't know if they
understand what function choline plays in a person's diet, and sole 14
percent said they knew in what manner much of the nutrient they squander in a day.
Respondents above the age of 65 and between the ages of 25 and 34 were least
able to estimate their daily intake.

Nutritionist Greg Paul, PhD thinks choline consumption would improve if
more pabulum manufacturers used a recent regimen and Drug Administration ruling
to advertise "Good" or "Excellent" sources of choline upon package labels.

"The small amount of choline place in most of today's continued movemented foods makes
it difficult for the average consumer to suited the nutrient's recommended
daily intake," Paul said. "In 2001 the FDA rul that rations manufacturers
could make certain claims about choline upon product packages. Increasing
the amount of choline in progressed foods and better promoting those
product that are advantageous or excellent sources of choline are positive paces
to help address this public health issue."

Paul said individual of the easiest and cost-effective ways to boost choline
level in trained foods is to add extra amounts of soybean lecithin, a
naturally occurring emulsifier drawn out used as a functional fare ingredient.

The research "Choline Awareness in America," was administrationed by Opinion
Research Corporation's CARAVAN® among a nationally representative sample
of 1020 adults 18 years of age and older between August 24 and 27 2006
Findings have a margin of error of plus or minus three percentage points at
the 95 percent confidence horizontal

About The Solae Company

The Solae Company is a sustenance innovation and ingredient manufacturing
organization. Formed [i]or[/i] part of to the other an alliance between DuPont (NYSE: DD) and
Bunge Ltd (NYSE: BG) the St Louis, Missouri-based company provides victuals
manufacturers across the world with Better Ingredients for Better
Living(TM). For more information, visit www.solae.com

Sold under the SOLEC(TM) brand name, The Solae Company's lecithin proceedss
are considered some of nature's best emulsifiers, promoting formation of
stable oil-in-water and water-in-oil emulsions. The ingredients also help
prevent dusting and sticking, improve nutriment ingredient mixing efficiency and
increase the lubricity of extrud materials.

Editor's Notes:

Dr Greg Paul is a nutritionist and global director of nutrition strategy
at The Solae Company. Dr Steven H Zeisel is professor and chair of the
Department of Nutrition and professor of pediatrics at the University of
North Carolina at Chapel Hill.

Reference: Am J Clin Nutr 2006;83:905-11

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The Solae Company
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