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Frequently Asked Questions
General
References
Extremely low levels of choline can lead to symptoms such as muscle pain, weakness, and organ failure. It is rare to have such low choline levels, even if you eat lower than the recommended amount. Your initial choline levels won’t impact eligibility. We are studying how choline is absorbed during the study itself, regardless of baseline levels.
It is recommended for women (19+) to consume 425 mg (equal to around 2-3 eggs) every day. Foods high in choline include beef liver, eggs, soybeans, beef, fish, potatoes, kidney beans, milk, and brussels sprouts. [1]
When making cheese, you have solid cheese curds and leftover liquid whey. A portion of the liquid whey is dried down into a product with both protein and fats (also known as phospholipids). The choline we are testing is in the fat of this whey-based product. The scientific name of the whey-based product is called Whey Protein Phospholipid Concentrate (WPPC for short). [4]
The whey-based product has a different form of choline than what is found in other foods like eggs. [4] Our study is exploring how well this form of choline is absorbed and how our bodies may use it. By learning this, we hope to identify additional food options that can help women who have completed menopause meet their daily choline needs.
This product does contain lactose, but in very small amounts. The amount of lactose in this product is between 2 to 4 grams. This is about the same amount as 1/3rd cup of milk. The smoothies provided in this study will be made with lactose-free milk to be more accessible for those with lactose intolerance.
The ingredients in the beverages have not been shown to interfere with any medications. However, people who take certain medications or have trouble digesting fat, will not be able to participate. This is not because it’s unsafe. We require individuals with standard digestion to best understand how the choline is absorbed.
Any other questions?
We would love to hear from you - email
Choline_Study@mailplus.wisc.edu or call (608)-262-4613.
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