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Consumption of folic acid-fortified bread improves folate status in women of reproductive age in Chile.
J Nutr. 2003 Oct; 133(10):3166-9.JN

Abstract

Since January 2000 the Chilean Ministry of Health has required the fortification of wheat flour with folic acid (FA) at a concentration of 2.2 mg FA/kg in order to reduce the risk of neural tube defects (NTD) in newborns. This policy was expected to result in a mean additional intake of approximately 400 microg FA/d. We assessed the effectiveness of the FA flour fortification program on bread folate content and on blood folate concentration in women of childbearing age in Santiago, Chile. The prefortification folate status of 751 healthy women of reproductive age was assessed. The folate content of 100 bread samples bought at retail bakeries was measured, average wheat flour consumption was estimated and postfortification FA dietary intake was calculated. The effect of flour fortification on blood folate concentration in this group of women (n = 605) was evaluated in a follow-up study. Blood folate concentrations of the 605 women in the follow-up group increased (P < 0.0001) following fortification. Before fortification the mean serum and red blood cell folate concentrations were 9.7 +/- 4.3 and 290 +/- 102 nmol/L, respectively, compared with 37.2 +/- 9.5 and 707 +/- 179 nmol/L postfortification, respectively. The mean FA content of bread was 2020 +/- 940 micro g/kg. The median FA intake of the group evaluated postfortification was 427 microg/d (95% CI 409-445) based on an estimated intake of 219 g/d (95% CI 201-229) of wheat flour, mainly as bread. Fortification of wheat flour substantially improved folate status in a population of women of reproductive age in Chile. The effect of the FA fortification program on the occurrence of NTD is currently being assessed.

Authors+Show Affiliations

Institute of Nutrition and Food Technology, University of Chile, Macul 5540, Santiago, Chile. ehertram@uec.inta.uchile.clNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

14519804

Citation

Hertrampf, Eva, et al. "Consumption of Folic Acid-fortified Bread Improves Folate Status in Women of Reproductive Age in Chile." The Journal of Nutrition, vol. 133, no. 10, 2003, pp. 3166-9.
Hertrampf E, Cortés F, Erickson JD, et al. Consumption of folic acid-fortified bread improves folate status in women of reproductive age in Chile. J Nutr. 2003;133(10):3166-9.
Hertrampf, E., Cortés, F., Erickson, J. D., Cayazzo, M., Freire, W., Bailey, L. B., Howson, C., Kauwell, G. P., & Pfeiffer, C. (2003). Consumption of folic acid-fortified bread improves folate status in women of reproductive age in Chile. The Journal of Nutrition, 133(10), 3166-9.
Hertrampf E, et al. Consumption of Folic Acid-fortified Bread Improves Folate Status in Women of Reproductive Age in Chile. J Nutr. 2003;133(10):3166-9. PubMed PMID: 14519804.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Consumption of folic acid-fortified bread improves folate status in women of reproductive age in Chile. AU - Hertrampf,Eva, AU - Cortés,Fanny, AU - Erickson,J David, AU - Cayazzo,Marisol, AU - Freire,Wilma, AU - Bailey,Lynn B, AU - Howson,Christopher, AU - Kauwell,Gail P A, AU - Pfeiffer,Christine, PY - 2003/10/2/pubmed PY - 2003/12/3/medline PY - 2003/10/2/entrez SP - 3166 EP - 9 JF - The Journal of nutrition JO - J Nutr VL - 133 IS - 10 N2 - Since January 2000 the Chilean Ministry of Health has required the fortification of wheat flour with folic acid (FA) at a concentration of 2.2 mg FA/kg in order to reduce the risk of neural tube defects (NTD) in newborns. This policy was expected to result in a mean additional intake of approximately 400 microg FA/d. We assessed the effectiveness of the FA flour fortification program on bread folate content and on blood folate concentration in women of childbearing age in Santiago, Chile. The prefortification folate status of 751 healthy women of reproductive age was assessed. The folate content of 100 bread samples bought at retail bakeries was measured, average wheat flour consumption was estimated and postfortification FA dietary intake was calculated. The effect of flour fortification on blood folate concentration in this group of women (n = 605) was evaluated in a follow-up study. Blood folate concentrations of the 605 women in the follow-up group increased (P < 0.0001) following fortification. Before fortification the mean serum and red blood cell folate concentrations were 9.7 +/- 4.3 and 290 +/- 102 nmol/L, respectively, compared with 37.2 +/- 9.5 and 707 +/- 179 nmol/L postfortification, respectively. The mean FA content of bread was 2020 +/- 940 micro g/kg. The median FA intake of the group evaluated postfortification was 427 microg/d (95% CI 409-445) based on an estimated intake of 219 g/d (95% CI 201-229) of wheat flour, mainly as bread. Fortification of wheat flour substantially improved folate status in a population of women of reproductive age in Chile. The effect of the FA fortification program on the occurrence of NTD is currently being assessed. SN - 0022-3166 UR - https://www.unboundmedicine.com/medline/citation/14519804/Consumption_of_folic_acid_fortified_bread_improves_folate_status_in_women_of_reproductive_age_in_Chile_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.1093/jn/133.10.3166 DB - PRIME DP - Unbound Medicine ER -