Folate Content in Commercial White and Whole Wheat Sandwich Breads
After the U.S. mandate of folic acid fortification of enriched grain products, a report indicated higher than expected fortification. Limited information is available on folic acid in enriched products. We measured the folate content in 92 sandwich breads (46 white breads and 46 whole wheat breads)...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2004-10, Vol.52 (20), p.6338-6340 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Johnston, Kelley E Tamura, Tsunenobu |
| description | After the U.S. mandate of folic acid fortification of enriched grain products, a report indicated higher than expected fortification. Limited information is available on folic acid in enriched products. We measured the folate content in 92 sandwich breads (46 white breads and 46 whole wheat breads) in Birmingham, Alabama, during 2001−2003. The mean folate content in white bread declined significantly from 2001 to 2002 or 2003, whereas the decline in folate content in whole wheat bread containing enriched flour was not significant. White bread contained significantly more folate than whole wheat bread containing enriched flour in 2001 and 2003. In 2002 and 2003, >40% of breads made of enriched flour contained 70% contained |
| doi_str_mv | 10.1021/jf0494736 |
| format | Article |
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Limited information is available on folic acid in enriched products. We measured the folate content in 92 sandwich breads (46 white breads and 46 whole wheat breads) in Birmingham, Alabama, during 2001−2003. The mean folate content in white bread declined significantly from 2001 to 2002 or 2003, whereas the decline in folate content in whole wheat bread containing enriched flour was not significant. White bread contained significantly more folate than whole wheat bread containing enriched flour in 2001 and 2003. In 2002 and 2003, >40% of breads made of enriched flour contained <115 μg of folate/100 g and >70% contained <160 μg/100 g. These percentages were markedly higher than those in 2001. Our data suggest that folic acid in breads containing enriched flour declined after 2001 and monitoring of fortification may be necessary. 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Agric. Food Chem</addtitle><description>After the U.S. mandate of folic acid fortification of enriched grain products, a report indicated higher than expected fortification. Limited information is available on folic acid in enriched products. We measured the folate content in 92 sandwich breads (46 white breads and 46 whole wheat breads) in Birmingham, Alabama, during 2001−2003. The mean folate content in white bread declined significantly from 2001 to 2002 or 2003, whereas the decline in folate content in whole wheat bread containing enriched flour was not significant. White bread contained significantly more folate than whole wheat bread containing enriched flour in 2001 and 2003. In 2002 and 2003, >40% of breads made of enriched flour contained <115 μg of folate/100 g and >70% contained <160 μg/100 g. These percentages were markedly higher than those in 2001. Our data suggest that folic acid in breads containing enriched flour declined after 2001 and monitoring of fortification may be necessary. Keywords: Folic acid; folate; fortification; bread</description><subject>Biological and medical sciences</subject><subject>Bread - analysis</subject><subject>breads</subject><subject>Cereal and baking product industries</subject><subject>commercial white bread</subject><subject>commercial whole wheat bread</subject><subject>folic acid</subject><subject>Folic Acid - analysis</subject><subject>Food industries</subject><subject>Food, Fortified - analysis</subject><subject>fortified foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Triticum - chemistry</subject><subject>vitamin content</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkEtP3DAURq2qVRkoi_6Bkg2Vugi9189kyUyhD6EWNIO6tG4cp2SaB9gZtf33NZoRsGBjX_k7-q58GHuLcILA8eO6AVlKI_QLNkPFIVeIxUs2gxTmhdK4x_ZjXANAoQy8ZnuopBIGYcbm52NHk88W4zD5YcraIY1974Nrqct-3rQpo6FO09j5dHqasmV6-NO6m2wePNXxDXvVUBf94e4-YNfnZ6vFl_zix-evi9OLnCSIKeeuFoAEyCuonePkjPeu0ByrsjICZVXUFWoAIi6Urwm95FAriRUWUqI4YO-3vbdhvNv4ONm-jc53HQ1-3ESrdckNhyKBH7agC2OMwTf2NrQ9hX8Wwd4Lsw_CEvtuV7qpel8_kjtDCTjeARQddU2gwbXxkdP3wqVIXL7l2jj5vw85hd9WG2GUXV0urfm--nT57QrsPPFHW76h0dKvkDqvlxxQAJRKlvrJZnLRrsdNGJLdZ77wH2FllGo</recordid><startdate>20041006</startdate><enddate>20041006</enddate><creator>Johnston, Kelley E</creator><creator>Tamura, Tsunenobu</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20041006</creationdate><title>Folate Content in Commercial White and Whole Wheat Sandwich Breads</title><author>Johnston, Kelley E ; Tamura, Tsunenobu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a403t-2cd301a012b0dcc2ac7eec8621b9b7314b8db1600aa235eda1e420d541b184413</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Biological and medical sciences</topic><topic>Bread - analysis</topic><topic>breads</topic><topic>Cereal and baking product industries</topic><topic>commercial white bread</topic><topic>commercial whole wheat bread</topic><topic>folic acid</topic><topic>Folic Acid - analysis</topic><topic>Food industries</topic><topic>Food, Fortified - analysis</topic><topic>fortified foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Triticum - chemistry</topic><topic>vitamin content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Johnston, Kelley E</creatorcontrib><creatorcontrib>Tamura, Tsunenobu</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Johnston, Kelley E</au><au>Tamura, Tsunenobu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Folate Content in Commercial White and Whole Wheat Sandwich Breads</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2004-10-06</date><risdate>2004</risdate><volume>52</volume><issue>20</issue><spage>6338</spage><epage>6340</epage><pages>6338-6340</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>After the U.S. mandate of folic acid fortification of enriched grain products, a report indicated higher than expected fortification. Limited information is available on folic acid in enriched products. We measured the folate content in 92 sandwich breads (46 white breads and 46 whole wheat breads) in Birmingham, Alabama, during 2001−2003. The mean folate content in white bread declined significantly from 2001 to 2002 or 2003, whereas the decline in folate content in whole wheat bread containing enriched flour was not significant. White bread contained significantly more folate than whole wheat bread containing enriched flour in 2001 and 2003. In 2002 and 2003, >40% of breads made of enriched flour contained <115 μg of folate/100 g and >70% contained <160 μg/100 g. These percentages were markedly higher than those in 2001. Our data suggest that folic acid in breads containing enriched flour declined after 2001 and monitoring of fortification may be necessary. Keywords: Folic acid; folate; fortification; bread</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>15453710</pmid><doi>10.1021/jf0494736</doi><tpages>3</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2004-10, Vol.52 (20), p.6338-6340 |
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| language | eng |
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| source | MEDLINE; American Chemical Society Journals |
| subjects | Biological and medical sciences Bread - analysis breads Cereal and baking product industries commercial white bread commercial whole wheat bread folic acid Folic Acid - analysis Food industries Food, Fortified - analysis fortified foods Fundamental and applied biological sciences. Psychology Triticum - chemistry vitamin content |
| title | Folate Content in Commercial White and Whole Wheat Sandwich Breads |
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