Evaluation of a novel food composition database that includes glutamine and other amino acids derived from gene sequencing data.

Abstract in brief

• This study assessed a new food database that estimates amino acid content, like glutamine, using gene sequencing data, and compared it with traditional methods.
• It used a large food survey from the Nurses’ Health Study to see how much glutamine women were getting from their diets and how well the new method matched existing ones.
• The results showed that glutamine levels varied across foods and that the gene sequencing approach provided estimates similar to conventional testing, allowing researchers to study dietary glutamine's role in health and disease.]