Table 2 Dietary intake of total choline, betaine, individual choline forms, and their intakes from each food category (n = 2606)

Dietary energy (kcal/d)

2140 (2115–2166)

–

Energy-adjusted total choline (mg/d)

226 (223–228)

–

Energy-adjusted betaine (mg/d)

78.0 (76.7–79.3)

–

Free choline (mg/d)

56.9 (56.4–57.5)

26.1

Glycerophosphocholine (mg/d)

10.9 (10.8–11.1)

19.8

Phosphocholine (mg/d)

42.2 (41.6–42.9)

5.13

Phosphatidylcholine (mg/d)

94.6 (93.0–96.1)

43.5

Sphingomyelin (mg/d)

9.57 (9.40–9.75)

4.43

Choline-meat (mg/d)

44.9 (43.8–46.1)

21.6

Choline-grains and bakery (mg/d)

40.1 (39.3–40.8)

19.7

Choline-dairy products (mg/d)

39.4 (38.3–40.5)

19.6

Choline-fruits and vegetables (mg/d)

33.4 (32.6–34.1)

16.5

Choline-eggs (mg/d)

27.0 (26.1–28.0)

14.0

Choline-nuts (mg/d)

4.09 (3.93–4.25)

2.32

Choline-legumes (mg/d)

1.76 (1.69–1.82)

1.08

Choline-fats and oils (mg/d)

1.61 (1.55–1.67)

0.97

Betaine-grains and bakery (mg/d)

56.8 (55.6–58.2)

72.2

Betaine-fruits and vegetables (mg/d)

6.35 (6.16–6.55)

11.5

Betaine-meat (mg/d)

5.83 (5.68–5.60)

9.87

Betaine-dairy products (mg/d)

1.78 (1.72–1.83)

3.31

Betaine-nuts (mg/d)

0.59 (0.58–0.60)

0.88

Betaine-eggs (mg/d)

0.49 (0.44–0.55)

0.64

Betaine-legumes (mg/d)

0.064 (0.062–0.067)

0.13

Betaine-fats and oils (mg/d)

0.007 (0.006–0.008)

0.01