Browsing by Author "Patterson, Kristine Y."

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    Interlaboratory Trial for Measurement of Vitamin D and 25-Hydroxyvitamin D [25(OH)D] in Foods and a Dietary Supplement Using Liquid Chromatography-Mass Spectrometry
    Roseland, Janet Maxwell; Patterson, Kristine Y.; Andrews, Karen W.; Phillips, Katherine M.; Phillips, Melissa M.; Pehrsson, Pamela R.; Dufresne, Guy L.; Jakobsen, Jette; Gusev, Pavel A.; Savarala, Sushma; Nguyen, Quynhanh V.; Makowski, Andrew J.; Scheuerell, Chad R.; Larouche, Guillaume P.; Wise, Stephen A.; Harnly, James M.; Williams, Juhi R.; Betz, Joseph M.; Taylor, Christine L. (2016-04-27)
    Assessment of total vitamin D intake from foods and dietary supplements (DSs) may be incomplete if 25-hydroxyvitamin D [25(OH)D] intake is not included. However, 25(OH)D data for such intake assessments are lacking, no food or DS reference materials (RMs) are available, and comparison of laboratory performance has been needed. The primary goal of this study was to evaluate whether vitamin D-3 and 25(OH)D-3 concentrations in food and DS materials could be measured with acceptable reproducibility. Five experienced laboratories from the United States and other countries participated, all using liquid chromatography tandem mass spectrometry but no common analytical protocol; however, various methods were used for determining vitamin D-3 in the DS. Five animal-based materials (including three commercially available RMs) and one DS were analyzed. Reproducibility results for the materials were acceptable. Thus, it is possible to obtain consistent results among experienced laboratories for vitamin D-3 and 25(OH)D-3, in foods and a DS.
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    Iodine in foods and dietary supplements: A collaborative database developed by NIH, FDA and USDA
    Pehrsson, Pamela R.; Roseland, Janet M.; Patterson, Kristine Y.; Phillips, Katherine M.; Spungen, Judith H.; Andrews, Karen W.; Gusev, Pavel A.; Gahche, Jaime J.; Haggans, Carol J.; Merkel, Joyce M.; Ershow, Abby G. (Academic Press, 2022-06)
    Data on the iodine content of foods and dietary supplements are needed to develop general population intake estimates and identify major contributors to intake. Samples of seafood, dairy products, eggs, baked products, salts, tap water, other foods and beverages, and dietary supplements were collected according to established sampling plans of the U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA). Samples were assayed for iodine content using inductively coupled plasma mass spectrometry with rigorous quality control measures. The food data were released through a collaboration of USDA, FDA, and the Office of Dietary Supplements-National Institutes of Health (ODS-NIH) as the USDA, FDA, and ODS-NIH Database for the Iodine Content of Common Foods at www.ars.usda.gov/mafcl. Iodine data for dietary supplements are available in the ODS-USDA Dietary Supplement Ingredient Database and the ODS Dietary Supplement Label Database. Data from the iodine databases linked to national dietary survey data can provide needed information to monitor iodine status and develop dietary guidance for the general U.S. population and vulnerable subgroups. This iodine information is critical for dietary guidance development, especially for those at risk for iodine deficiency (i.e., women of reproductive age and young children).
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    Large Variability of Iodine Content in Retail Cow’s Milk in the U.S.
    Roseland, Janet Maxwell; Phillips, Katherine M.; Patterson, Kristine Y.; Pehrsson, Pamela R.; Bahadur, Rahul; Ershow, Abby G.; Somanchi, Meena (MDPI, 2020-04-28)
    Iodine intake is of contemporary public health interest. The recommended daily iodine intake is 150 µg for most adults, and milk is an important source of iodine in the U.S. diet. Iodine concentration in cow’s milk is affected by diet and iodine supplementation levels, milking sanitation practices, and other factors. Current analytical iodine data in U.S. retail milk are crucial for evaluating population-wide health outcomes related to diet. Samples of whole (3.25% fat), 2%, 1%, and skim (0–0.5% fat) milk were procured from 24 supermarkets across the U.S. using a census-based statistical plan. Iodine was analyzed by inductively coupled plasma mass spectrometry, including certified reference materials and control samples to validate results. No difference in iodine content was found between milkfat levels (F3,69 1.033, p = 0.4). Overall mean (SEM) was 85(5.5) µg/serving (240 mL). However, the 95% prediction interval of 39–185 µg/serving for individual samples indicated high variability among individual samples. Given the recommended 150 µg iodine per day for most adults along with the study mean, one milk serving can provide approximately 57% of daily intake. Researchers, health care professionals, and consumers should be aware of iodine variability in milk, while additional research is needed to investigate the impact of iodine variability factors.
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    Survey of vitamin D and 25-hydroxyvitamin D in traditional native Alaskan meats, fish, and oils
    Phillips, Katherine M.; Pehrsson, Pamela R.; Patterson, Kristine Y. (2018-12)
    Greater consumption of traditional foods has been associated with improved vitamin D status in Arctic and sub Arctic populations, including Alaskan Native Americans. However, lack of vitamin D food composition data impairs epidemiological studies on health outcomes, and development of specific dietary recommendations. Vitamin D, including 25(OH)D-3 was quantified in samples of native fish, fish eggs, meats (caribou, goose, whale, seal) and traditionally prepared whale and seal oil collected from Alaskan tribes. Vitamin D-3, 25(OH)D-3, and vitamin D-2 were assayed in alkaline-saponified samples by UPLC-MS, after derivatization with 4-phenyl-1,2,4-triazole-3,5-dione, with in-house control materials and/or NIST SRM center dot 1546a Meat Homogenate included in each analytical batch. All but the land animals and bearded seal meat contained >= 2 mu g vitamin D-3/100 g, with > 10 mu g/100 g in steelhead trout; dried sheefish, whitefish, smelt; smoked/dried salmon; fermented sheefish eggs; whale and seal oils. Large between-sample differences in bearded seal oil suggested possible effects of season and/or maturity on vitamin D content. 25(OH)D-3 was > 0.3 mu g/100 g in many foods, notably smoked salmon, beluga whale skin/fat and oil and spotted seal (but not other seal) oil, with the highest levels in dried beluga whale meat, skin/fat, and oil (up to 1.2). Vitamin D-2 was < 0.2 mu g/100 g in all foods.