CSID Food Composition Table
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 |
Dairy
Use this information only with approval of your
dietician and physician.
Avoid use if lactose intollerant
without enzyme supplementation.
Avoid use if milk protein intollerant
For the Physician and
Dietician: This table is based on gram weight of 100 grams.
Foods with naturally occurring
sucrose of less than 2 grams per 100 grams of food are generally tolerated
without the use of Sucraid or other enzyme replacement for sucrose. Some children shows signs of greater intolerance
to sucrose and require Sucraid for foods containing more than 1 gram per
100 grams of food. Some children may have results which differ from
our results, please report them to us if significant.
Children in phenotype A may be
able to ingest very small amounts of starch if the physician or dietician
determines some tolerance for starch after testing, we have not included
starch in this table for phrnotype A. A dietician or physician will have
to determine after testing the level of starch tolerated for children in
Phenotype B. Only children in group C can ingest starch at 40-to 50
grams per serving twice to three times per day based on surveying parents
with children in phrnotype C. Starch ingestion only improves in children
in phenotype C until age 3-1/2. We are currently only providing starch
information for phenotypes B (1 to 10 grams of starch) and phenotype
C which can tolerate normal starch servings of 40 - 50 grams at least two
meals per day after the age of 3-1/2.
This table does not
identify other allergies or intolerances children may have due to other
medical conditions.
|
|
Food Item |
Key |
|
|
A
(Phenotype A may use)
B (Phenotype
B may use)
C
(Phenotype C may use)
D (Phenotype D may use)
E (Carriers of CSID may use)
F (Phenotype F may use)
F-SR (Phenotype F may use with Sucraid
SR
(Sucraid required)
MRS (may require Sucraid)
T (Trace)
N (Nutrient is
present but there is no reliable information on the amount) |
| Fructose |
Sucrose |
Lactose
|
Maltose |
Starch |
| Butter, salted |
A, B, C, D, E, F |
0 |
0 |
0.6 |
0 |
0 |
| Butter, unsalted |
A, B, C, D, E, F |
0 |
0 |
0.56 |
0 |
0 |
| Cheese, blue vein |
A, B, C, D, E, F |
0 |
0 |
0 |
0 |
0 |
| Cheese, brie3 |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Cheese, caerphilly3 |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, camembert |
A, B, C, D, E, F |
0 |
0 |
0 |
0 |
0 |
| Cheese, cheddar |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, Cheshire |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, colby |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, cottage |
A, B, C, D, E, F |
0 |
0 |
2.0 |
0 |
0 |
| Cheese, cottage, low fat |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, cream3 |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Cheese, cream, reduced fat |
A, B, C, D, E, F |
0.5 |
0.5 |
14.1 |
0.1 |
0 |
| Cheese, Danish blue |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Cheese, Derby3 |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, double
Gloucester3 |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, edam |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, emmental |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Cheese, egmont |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Cheese, feta |
A, B, C, D, E, F |
0 |
0 |
1.3 |
0 |
0 |
| Cheese, Fromage
frais, plain3 |
A, B, C, D, E, F SR |
0 |
2.2 |
3.3 |
0 |
0 |
| Cheese, Fromage
frais, fruited3 |
A, B, C, D, E, F SR |
1.1 |
8.8 |
2.8 |
0 |
0 |
| Cheese, goat's
soft |
A, B, C, D, E, F |
0 |
0 |
0.9 |
0 |
0 |
| Cheese, gouda |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Cheese, gruyere |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Cheese, Leicester3 |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, Lymeswold |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Cheese, mozzarella3 |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, parmesan |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, quark |
A, B, C, D, E, F |
0 |
0 |
4.0 |
0 |
0 |
| Cheese, Red
Windsor |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Cheese, ricotta |
A, B, C, D, E, F |
0 |
0 |
1.9 |
0 |
0 |
| Cheese, roquefort3 |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Cheese, Sage Derby3 |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, soya (Soy)3 |
A, B, C, D, E, F |
0 |
0 |
0 |
0 |
T |
| Cheese, Stilton,
blue or white3 |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese, Swiss |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
| Cheese,
Wensleydale |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0 |
0 |
|
Coffeemate3 |
A, B, C, D, E, F |
0 |
0 |
4.6 |
0 |
T |
| Cream, clotted3 |
A, B, C, D, E, F |
0 |
0 |
2.3 |
0 |
0 |
| Cream, sour3 |
A, B, C, D, E, F |
0 |
0 |
3.8 |
0 |
0 |
| Cream, sour, reduced fat |
A, B, C, D, E, F |
T |
T |
3.9 |
T |
0 |
| Cream, half and
half3 |
A, B, C, D, E, F |
0 |
0 |
4.3 |
0 |
0 |
| Cream, whipping |
A, B, C, D, E, F |
0 |
0 |
2.91 |
0 |
0 |
| Eggs, chicken3 |
A, B, C, D, E, F |
0 |
0 |
0 |
0 |
0 |
| Eggs, duck3 |
A, B, C, D, E, F |
0 |
0 |
0 |
0 |
0 |
| Eggs, quail3 |
A, B, C, D, E, F |
0 |
0 |
0 |
0 |
0 |
| Eggs, turkey3 |
A, B, C, D, E, F |
0 |
0 |
0 |
0 |
0 |
| Ghee3 |
A, B, C, D, E, F |
0 |
0 |
T |
0 |
0 |
| Ice Cream, softserve |
B, C, SR |
T |
12.1 |
5.15 |
T |
2.2 |
| Ice Cream, vanilla, economy |
A, B, C, D, E, F, SR |
0 |
13.1 |
5.9 |
T |
T |
| Ice Cream, vanilla, premium |
A, B, C, D, E, F, SR |
0 |
13.6 |
6.1 |
T |
T |
| Ice Cream, vanilla, standard |
A, B, C, D, E, F, SR |
0 |
14 |
5.85 |
T |
T |
| Margarine3 |
A, B, C, D, E, F |
0 |
0 |
1.0 |
0 |
0 |
|
Milk, buttermilk3 |
A, B, C, D, E, F |
0 |
0 |
5.0 |
0 |
0 |
|
Milk, buttermilk powder3 |
A, B, C, D, E, F |
0 |
0 |
51.0 |
0 |
0 |
|
Milk, with cocoa powder3,4 |
B, C, D, E, MRS,
F - SR |
0 |
2.0 |
4.6 |
0 |
0.2 |
| Milk, evaporated |
A, B, C, D, E, F |
0 |
0 |
9.51 |
0 |
0 |
| Milk, 2% |
A, B, C, D, E, F |
T |
T |
4.8 |
T |
0 |
|
Milk, powdered, skim3 |
A, B, C, D, E, F |
0 |
0 |
52.9 |
0 |
0 |
|
Milk, powdered, whole3 |
A, B, C, D, E, F |
0 |
0 |
39.4 |
0 |
0 |
| Milk, skim |
A, B, C, D, E, F |
0 |
0 |
4.64 |
0 |
0 |
| Milk, whole |
A, B, C, D, E, F |
0 |
0 |
4.41 |
0 |
0 |
| Milk, goat, whole |
A, B, C, D, E, F |
0 |
0 |
4.19 |
0 |
0 |
| Milk, human, mature |
A, B, C, D, E, F |
0 |
0 |
6.9 |
0 |
0 |
| Milk, human, transitional |
A, B, C, D, E, F |
0 |
0 |
6.6 |
0 |
0 |
|
Milk, sheep, whole3 |
A, B, C, D, E, F |
0 |
0 |
5.1 |
0 |
0 |
| Milk, soy, plain |
A, B, C, D, E
F-MRS |
0 |
0.8 |
0 |
0 |
0 |
| Yogurt, fruit flavor, sucrose sweetened |
A, B, C, D, E, F, SR |
0.5 |
12.2 |
4.1 |
0 |
T |
| Yogurt, cow, unsweetened3 |
A, B, C, D, E, F |
0 |
0 |
4.7 |
0 |
0 |
| Yogurt, goat,
unsweetened |
A, B, C, D, E, F |
0 |
0 |
1.3 |
0 |
0 |
| Yogurt, low fat,
unsweetened3 |
A, B, C, D, E, F |
0 |
0 |
4.6 |
0 |
0 |
| Yougurt, Greek,
unsweetened, cows3 |
A, B, C, D, E, F |
0.2 |
0.1 |
0.5 |
0 |
0 |
| Yogurt, Greek,
unsweetened, sheep3 |
A, B, C, D, E, F |
0 |
0 |
4.1 |
0 |
0 |
| Yogurt, soya (soy)
unsweetened |
A, B, C, D, E
F-SR |
1.4 |
1.3 |
0 |
0 |
T |
| Yogurt, powder |
A, B, C, D, E, F |
0 |
0 |
~50.7 |
0 |
0 |
|
Whey, dried3 |
A, B, C, D, E, F |
0 |
0 |
78.0 |
0 |
0 |
See also: McCance and Widdowson's The Composition of Foods. (2013). 7th
Edition. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries
and Food. Nottingham, England.
3. Holland, B., Unwin, I.D., and Buss, D.H.. (1989). Milk Products and Eggs:
Fourth Supplement to McCance and Widdowson's The Food Composition of
Foods. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and
Food. Nottingham, England.
4. Cocoa made with milk: 4g cocoa powder, 4 grams sucrose, 200 ml whole, 1%,
2% or non-fat milk. Could be made with crystaline fructose.
19. USDA National Nutrient Database for Standard
Reference 26 Software v. 1.3. Report Run: 5 Nov 2013: 12:03pm.