Variation of Hydrogen, Carbon, Nitrogen, and Oxygen Stable Isotope Ratios in an American Diet: Fast Food Meals

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• 作者：Lesley A. Chesson ; David W. Podlesak ; Alexandra H. Thompson ; Thure E. Cerling ; James R. Ehleringer
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：June 11, 2008
• 年：2008
• 卷：56
• 期：11
• 页码：4084 - 4091
• 全文大小：1187K
• 年卷期：v.56,no.11(June 11, 2008)
• ISSN：1520-5118

文摘

The stable isotopes of hydrogen, carbon, nitrogen, and oxygen provide insights into a heterotrophic organism’s diet and geographic origin. Although the contribution of food δ²H and δ¹⁸O to the final tissue signal will not vary for constrained diets, it will for animals eating varied diets, that is, humans. This study surveyed the isotopic range in one portion of the American diet, fast food meals. Hamburger patties, buns, and French fries from national chain restaurants across the United States and from local restaurants (Salt Lake City, UT, and Charleston, SC) were analyzed for δ²H, δ¹³C, δ¹⁵N (patties only) and δ¹⁸O values. Patties and buns from local Utah restaurants were more depleted for δ²H, δ¹³C, and δ¹⁸O values than samples from other restaurants. There were no significant differences in δ values among French fries. All three components of the fast food meal displayed significant linear δ²H versus δ¹⁸O relationships (δ²H = 7.8δ¹⁸O − 237‰, δ²H = 5.9δ¹⁸O − 258‰, and δ²H = 3.3δ¹⁸O − 231‰ for patties, buns, and fries, respectively). The findings show that significant predictable variation exists in the stable isotopic composition of fast food meals. It is proposed that the variation in δ¹³C values of hamburger (beef) patties is indicative of differences in cattle-rearing practices, whereas δ²H and δ¹⁸O values are evidence of geographic variation in food sources. Although the patterns support the concept of a “continental” supermarket diet, there appears to be a strong regional component within the diet.