Creatine is found in appreciable quantities in skeletal and cardiac (heart) muscles.[1][2] Therefore, meat (including poultry and fish) and meat-based products are the main dietary sources of creatine. Here are some examples of (uncooked) meats and their respective creatine content:
- Beef, with minimal visible connective tissue: 4.5 g per kg[3]
- Chicken: 3.4 g/kg[2]
- Rabbit: 3.4 g/kg[2]
- Beef heart: 2.5 g/kg[2]
- Pork heart: 1.5 g/kg[1]
According to the NHANES III survey, the average daily consumption of creatine from food sources among Americans aged 19-39 years is around 1.1 g for men and 0.6 g for women.[4]
References
- ^O DahlEstimating protein quality of meat products from the content of typical amino-acids and creatineJ Sci Food Agric.(1965 Oct)
- ^R C Harris, J A Lowe, K Warnes, C E OrmeThe concentration of creatine in meat, offal and commercial dog foodRes Vet Sci.(Jan-Feb 1997)
- ^Harris RC, Söderlund K, Hultman EElevation of creatine in resting and exercised muscle of normal subjects by creatine supplementation.Clin Sci (Lond).(1992-Sep)
- ^Dietary Reference Intakes