The term “phosphatidylcholine” is often used synonymously with “lecithin”, although the two are not exactly the same. Lecithin is actually a more generic term for a combination of phospholipids, the primary one being phosphatidylcholine. Foods such as egg yolks, soybeans, beef, liver, fish, pork, sunflower, and canola, are rich in lecithin and represent some of the natural dietary sources of phosphatidylcholine (DRI 2006-Choline). Lecithin is also produced commercially and is commonly added to foods as an emulsifier or sold as a supplement. Phosphatidylcholine may comprise anywhere from 20% to 90% of commercially prepared lecithins (LPI-Choline).