Foods · 6 authors, 3 centres
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This study used gas chromatography with flame-ionization detection to measure galactose in 107 Korean agricultural products, finding high levels in foods like dried persimmon and Kabocha squash that are harmful for galactosemia patients. A key limitation is that it does not cover processed foods, which are important for dietary management.
Galactosemia is a genetic disorder requiring a lifelong galactose-restricted diet, but accurate galactose content data for Korean foods is scarce, with existing information from the US being outdated. Methods: The study developed a GC/FID method to analyze sugar contents in 107 Korean agricultural products, including cereals, vegetables, fruits, meats, and seafoods. Samples were freeze-dried, extracted with ethanol, and derivatized with TMSO for analysis. The method was validated with calibration curves showing high linearity (R² > 0.998) and low limits of detection (LOD) ranging from 0.0361 to 0.3445 mg/100 g. Key Results: Galactose content varied widely across foods. High levels were found in dried persimmon (132.1 mg/100 g), Kabocha squash (61.56 mg/100 g), red bean paste (58.34 mg/100 g), and Garnet sweet potato (36.01 mg/100 g). Low levels were observed in mushrooms, meats, and aquatic products, generally below 10 mg/100 g. Limitations: The study focuses on raw or minimally processed foods and does not cover processed foods, which are increasingly consumed and pose risks. Implications: The findings provide a basis for dietary guidance for galactosemia patients in Korea, but further research on processed foods is needed to ensure comprehensive management.
