Prevention of folate deficiency by food fortification. II. Absorption of folic acid from fortified staple foods

N. Colman, Ralph Green, J. Metz

Research output: Contribution to journalArticle

45 Citations (Scopus)

Abstract

The absorption of folic acid from maize, rice and bread fortified with pteroylglutamic acid was compared with that of an aqueous solution of pteroylglutamic acid in the same subjects. Feeding fortified maize and rice produced similar increments in folic acid concentration which were approximately half those observed with the pteroylglutamic acid solution. Fortified bread produced a lower increment. Pteroylglutamic acid was found to resist destruction by boiling and baking at temperatures and times used for the conventional preparation of such foods. However, baking for longer periods resulted in a loss of folic acid activity. It is concluded that fortification of staple foods with folic acid may offer a practical adjunct to nutritional programs designed to improve the intake of essential nutrients.

Original languageEnglish (US)
Pages (from-to)459-464
Number of pages6
JournalAmerican Journal of Clinical Nutrition
Volume28
Issue number5
StatePublished - 1975
Externally publishedYes

Fingerprint

Fortified Food
fortified foods
food fortification
staple foods
Folic Acid
folic acid
Food
acids
baking
breads
rice
corn
food preparation
Bread
boiling
Zea mays
aqueous solutions
nutrients
temperature
Temperature

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Prevention of folate deficiency by food fortification. II. Absorption of folic acid from fortified staple foods. / Colman, N.; Green, Ralph; Metz, J.

In: American Journal of Clinical Nutrition, Vol. 28, No. 5, 1975, p. 459-464.

Research output: Contribution to journalArticle

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