Determining bioavailability of food folates in a controlled intervention study
The concept of dietary folate equivalents (DFEs) in the United States recognizes the differences in bioavailability between natural food folates and the synthetic vitamin, folic acid. However, many published reports on folate bioavailability are problematic because of several confounding factors. We...
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| Veröffentlicht in: | The American journal of clinical nutrition 2004-10, Vol.80 (4), p.911-918 |
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| creator | HANNON-FLETCHER, Mary P ARMSTRONG, Nicola C MCNULTY, Helene SCOTT, John M PENTIEVA, Kristina BRADBURY, Ian WARD, Mary STRAIN, J. J DUNN, Adele A MOLLOY, Anne M KERR, Maeve A |
| description | The concept of dietary folate equivalents (DFEs) in the United States recognizes the differences in bioavailability between natural food folates and the synthetic vitamin, folic acid. However, many published reports on folate bioavailability are problematic because of several confounding factors.
We compared the bioavailability of food folates with that of folic acid under controlled conditions. To broadly represent the extent to which natural folates are conjugated in foods, we used 2 natural sources of folate, spinach (50% polyglutamyl folate) and yeast (100% polyglutamyl folate).
Ninety-six men were randomly assigned according to their screening plasma homocysteine (tHcy) concentration to 1 of 4 treatment groups for an intervention period of 30 d. Each subject received (daily under supervision) either a folate-depleted "carrier" meal or a drink plus 1) placebo tablet, 2) 200 microg folic acid in a tablet, 3) 200 microg natural folate provided as spinach, or 4) 200 microg natural folate provided as yeast.
Among the subjects who completed the intervention, responses (increase in serum folate, lowering of tHcy) relative to those in the placebo group (n = 18) were significant in the folic acid group (n = 18) but not in the yeast folate (n = 19) or the spinach folate (n = 18) groups. Both natural sources of folate were significantly less bioavailable than was folic acid. Overall estimations of folate bioavailability relative to that of folic acid were found to be between 30% (spinach) and 59% (yeast).
Relative bioavailability estimates were consistent with the estimates from the metabolic study that were used as a basis to derive the US DFE value. |
| doi_str_mv | 10.1093/ajcn/80.4.911 |
| format | Article |
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We compared the bioavailability of food folates with that of folic acid under controlled conditions. To broadly represent the extent to which natural folates are conjugated in foods, we used 2 natural sources of folate, spinach (50% polyglutamyl folate) and yeast (100% polyglutamyl folate).
Ninety-six men were randomly assigned according to their screening plasma homocysteine (tHcy) concentration to 1 of 4 treatment groups for an intervention period of 30 d. Each subject received (daily under supervision) either a folate-depleted "carrier" meal or a drink plus 1) placebo tablet, 2) 200 microg folic acid in a tablet, 3) 200 microg natural folate provided as spinach, or 4) 200 microg natural folate provided as yeast.
Among the subjects who completed the intervention, responses (increase in serum folate, lowering of tHcy) relative to those in the placebo group (n = 18) were significant in the folic acid group (n = 18) but not in the yeast folate (n = 19) or the spinach folate (n = 18) groups. Both natural sources of folate were significantly less bioavailable than was folic acid. Overall estimations of folate bioavailability relative to that of folic acid were found to be between 30% (spinach) and 59% (yeast).
Relative bioavailability estimates were consistent with the estimates from the metabolic study that were used as a basis to derive the US DFE value.</description><identifier>ISSN: 0002-9165</identifier><identifier>EISSN: 1938-3207</identifier><identifier>DOI: 10.1093/ajcn/80.4.911</identifier><identifier>PMID: 15447898</identifier><identifier>CODEN: AJCNAC</identifier><language>eng</language><publisher>Bethesda, MD: American Society for Clinical Nutrition</publisher><subject>Administration, Oral ; Adolescent ; Adult ; Biological and medical sciences ; Biological Availability ; Cross-Over Studies ; Dietary Supplements ; Double-Blind Method ; Feeding. Feeding behavior ; Folic Acid - administration & dosage ; Folic Acid - blood ; Folic Acid - pharmacokinetics ; Fundamental and applied biological sciences. Psychology ; Homocysteine - blood ; Humans ; Male ; Metabolism ; Middle Aged ; Spinacia oleracea - chemistry ; Tablets ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Vitamin B ; Yeast ; Yeasts</subject><ispartof>The American journal of clinical nutrition, 2004-10, Vol.80 (4), p.911-918</ispartof><rights>2005 INIST-CNRS</rights><rights>Copyright American Society for Clinical Nutrition, Inc. Oct 2004</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c451t-77cec740ec3a727e41903333e6eb8d607c47626896c0209530a908ddfb8ca3323</citedby><cites>FETCH-LOGICAL-c451t-77cec740ec3a727e41903333e6eb8d607c47626896c0209530a908ddfb8ca3323</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16148018$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15447898$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>HANNON-FLETCHER, Mary P</creatorcontrib><creatorcontrib>ARMSTRONG, Nicola C</creatorcontrib><creatorcontrib>MCNULTY, Helene</creatorcontrib><creatorcontrib>SCOTT, John M</creatorcontrib><creatorcontrib>PENTIEVA, Kristina</creatorcontrib><creatorcontrib>BRADBURY, Ian</creatorcontrib><creatorcontrib>WARD, Mary</creatorcontrib><creatorcontrib>STRAIN, J. J</creatorcontrib><creatorcontrib>DUNN, Adele A</creatorcontrib><creatorcontrib>MOLLOY, Anne M</creatorcontrib><creatorcontrib>KERR, Maeve A</creatorcontrib><title>Determining bioavailability of food folates in a controlled intervention study</title><title>The American journal of clinical nutrition</title><addtitle>Am J Clin Nutr</addtitle><description>The concept of dietary folate equivalents (DFEs) in the United States recognizes the differences in bioavailability between natural food folates and the synthetic vitamin, folic acid. However, many published reports on folate bioavailability are problematic because of several confounding factors.
We compared the bioavailability of food folates with that of folic acid under controlled conditions. To broadly represent the extent to which natural folates are conjugated in foods, we used 2 natural sources of folate, spinach (50% polyglutamyl folate) and yeast (100% polyglutamyl folate).
Ninety-six men were randomly assigned according to their screening plasma homocysteine (tHcy) concentration to 1 of 4 treatment groups for an intervention period of 30 d. Each subject received (daily under supervision) either a folate-depleted "carrier" meal or a drink plus 1) placebo tablet, 2) 200 microg folic acid in a tablet, 3) 200 microg natural folate provided as spinach, or 4) 200 microg natural folate provided as yeast.
Among the subjects who completed the intervention, responses (increase in serum folate, lowering of tHcy) relative to those in the placebo group (n = 18) were significant in the folic acid group (n = 18) but not in the yeast folate (n = 19) or the spinach folate (n = 18) groups. Both natural sources of folate were significantly less bioavailable than was folic acid. Overall estimations of folate bioavailability relative to that of folic acid were found to be between 30% (spinach) and 59% (yeast).
Relative bioavailability estimates were consistent with the estimates from the metabolic study that were used as a basis to derive the US DFE value.</description><subject>Administration, Oral</subject><subject>Adolescent</subject><subject>Adult</subject><subject>Biological and medical sciences</subject><subject>Biological Availability</subject><subject>Cross-Over Studies</subject><subject>Dietary Supplements</subject><subject>Double-Blind Method</subject><subject>Feeding. Feeding behavior</subject><subject>Folic Acid - administration & dosage</subject><subject>Folic Acid - blood</subject><subject>Folic Acid - pharmacokinetics</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Homocysteine - blood</subject><subject>Humans</subject><subject>Male</subject><subject>Metabolism</subject><subject>Middle Aged</subject><subject>Spinacia oleracea - chemistry</subject><subject>Tablets</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Vitamin B</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0002-9165</issn><issn>1938-3207</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkE1LAzEQhoMotlaPXmURPG47-dhNchS_oehFzyGbzUrKNqnJbqH_3pQWOocZBp55Bx6EbjHMMUi60CvjFwLmbC4xPkNTLKkoKQF-jqYAQEqJ62qCrlJaAWDCRH2JJrhijAsppujz2Q42rp13_rdoXNBb7XrduN4NuyJ0RRdCm1uvB5sK5wtdmOCHGPretnnPt1vrBxd8kYax3V2ji073yd4c5wz9vL58P72Xy6-3j6fHZWlYhYeSc2MNZ2AN1Zxwy7AEmsvWthFtDdwwXpNayNoAAVlR0BJE23aNMJpSQmfo_pC7ieFvtGlQqzBGn18qQrGsgBKZofIAmRhSirZTm-jWOu4UBrWXp_bylADFVJaX-btj6NisbXuij7Yy8HAEdDK676L2xqUTV2MmAAv6D6B9d4o</recordid><startdate>20041001</startdate><enddate>20041001</enddate><creator>HANNON-FLETCHER, Mary P</creator><creator>ARMSTRONG, Nicola C</creator><creator>MCNULTY, Helene</creator><creator>SCOTT, John M</creator><creator>PENTIEVA, Kristina</creator><creator>BRADBURY, Ian</creator><creator>WARD, Mary</creator><creator>STRAIN, J. 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We compared the bioavailability of food folates with that of folic acid under controlled conditions. To broadly represent the extent to which natural folates are conjugated in foods, we used 2 natural sources of folate, spinach (50% polyglutamyl folate) and yeast (100% polyglutamyl folate).
Ninety-six men were randomly assigned according to their screening plasma homocysteine (tHcy) concentration to 1 of 4 treatment groups for an intervention period of 30 d. Each subject received (daily under supervision) either a folate-depleted "carrier" meal or a drink plus 1) placebo tablet, 2) 200 microg folic acid in a tablet, 3) 200 microg natural folate provided as spinach, or 4) 200 microg natural folate provided as yeast.
Among the subjects who completed the intervention, responses (increase in serum folate, lowering of tHcy) relative to those in the placebo group (n = 18) were significant in the folic acid group (n = 18) but not in the yeast folate (n = 19) or the spinach folate (n = 18) groups. Both natural sources of folate were significantly less bioavailable than was folic acid. Overall estimations of folate bioavailability relative to that of folic acid were found to be between 30% (spinach) and 59% (yeast).
Relative bioavailability estimates were consistent with the estimates from the metabolic study that were used as a basis to derive the US DFE value.</abstract><cop>Bethesda, MD</cop><pub>American Society for Clinical Nutrition</pub><pmid>15447898</pmid><doi>10.1093/ajcn/80.4.911</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Administration, Oral Adolescent Adult Biological and medical sciences Biological Availability Cross-Over Studies Dietary Supplements Double-Blind Method Feeding. Feeding behavior Folic Acid - administration & dosage Folic Acid - blood Folic Acid - pharmacokinetics Fundamental and applied biological sciences. Psychology Homocysteine - blood Humans Male Metabolism Middle Aged Spinacia oleracea - chemistry Tablets Vertebrates: anatomy and physiology, studies on body, several organs or systems Vitamin B Yeast Yeasts |
| title | Determining bioavailability of food folates in a controlled intervention study |
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