DIET AND REFSUMS DISEASE - THE DETERMINATION OF PHYTANIC ACID AND PHYTOL IN CERTAIN FOODS AND THE APPLICATION OF THIS KNOWLEDGE TO THE CHOICE OF SUITABLE CONVENIENCE FOODS FOR PATIENTS WITH REFSUMS DISEASE

One hundred and fifty-one foods were analysed for phytanic acid and 57 foods for free phytol. Foods analysed included examples from all majo r food groups, beverages and confectionery. No significant amount of p hytanic acid was found in any food of purely vegetable origin. The sou rces of phytanic acid in the UK diet were confirmed to be foods derive d from ruminant animals and fish. They include beef, lamb and products containing the milk fats of cows, sheep and goats. All fish were foun d to contain phytanic acid roughly in proportion to their fat content. Domestic and commercial fat blends containing animal fats (chiefly hy drogenated fish oils) and baked goods made from these fats contained p hytanic acid: pure vegetable fat blends and foods containing them did not. Free phytol was found in small amounts in a variety of foods but not in sufficient quantity to warrant the exclusion of any one item fr om the diet of patients with Refsum's disease.