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Effect of processing on galactose in selected fruits
Carol Hartnett1, Hyun-Ock Kim, Christine H Scaman
1British Columbia Children's and Women's Hospital, Vancouver, BC.
Summary
Processing fruits and vegetables significantly reduces free galactose content, offering potential dietary benefits for individuals with galactosemia. This study provides objective data for metabolic dietitians on processing methods that lower galactose intake.
Area of Science:
- Biochemistry
- Nutrition Science
- Metabolic Disorders
Background:
- Galactosemia requires strict dietary management to limit galactose intake.
- The impact of food processing on galactose content in fruits and vegetables is not well-documented.
Purpose of the Study:
- To compare the impact of processed versus fresh fruits and vegetables on galactose intake in galactosemic patients.
- To quantify the reduction in free galactose content achievable through various fruit and vegetable processing methods.
Main Methods:
- Determined galactose content in fruits processed by freezing, drying, blanching, microwaving, canning, and combined methods.
- Recorded three-day food intakes of five galactosemic subjects.
- Estimated galactose intake using fresh and processed fruit/vegetable galactose levels.
Main Results:
- Processing reduced average galactose content by approximately 45% across most methods (excluding drying).
- Estimated daily galactose intake decreased from 17-108 mg/day (fresh) to 11-103 mg/day (processed).
- This reduction was statistically significant for four out of five patients.
Conclusions:
- Processing methods significantly lower free galactose content in fruits, providing valuable data for metabolic dietitians.
- The long-term clinical significance of this reduced galactose intake on patient outcomes remains unclear.
- Objective data now exists to guide dietary choices for galactosemic individuals regarding processed produce.
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