Folic acid fortification through existing fortified foods: iodized salt and vitamin A-fortified sugar

Food and Nutrition Bulletin
Yao Olive LiAnnie S Wesley

Abstract

Folic acid fortification of cereal-grain products has markedly improved folate status and reduced the risks of neural tube defects and other chronic diseases in the populations participating in fortification programs. To more broadly extend its benefit to affected populations in developing countries, it would seem logical to incorporate folic acid fortification into existing or planned programs to minimize the incremental cost of this intervention. To examine the feasibility of providing folic acid through ongoing programs for salt iodization and vitamin A fortification of sugar. Folic acid was added to iodized salt and vitamin A-fortified sugar by various methods--direct blending as a powder, spraying onto the carriers as aqueous solution or suspension, or blending as a microencapsulated premix. The multiple fortified samples were subjected to a prolonged storage stability test, and the retentions of the added micronutrients were followed. Folic acid was generally stable when incorporated into Guatemalan iodized salt and vitamin A-fortified sugar. Even in the presence of encapsulated ferrous fumarate as an iron fortificant, samples retained > 80% in salt and approximately 70% in sugar samples respectively, after 9 months of st...Continue Reading

References

Mar 17, 2000·The Journal of Nutrition·S W Choi, J B Mason
Jul 4, 2002·Food and Nutrition Bulletin·L L DiosadyM G Venkatesh Mannar
Jun 7, 2003·Journal of the American Dietetic Association·Gail C RampersaudGall P A Kauwell
May 19, 2009·Food and Nutrition Bulletin·Yao Olive LiShirley Jankowski

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Citations

Nov 15, 2019·Science Translational Medicine·Aaron C AnselmoAna Jaklenec
Oct 14, 2016·Annals of the New York Academy of Sciences·Chowdhury JalalLuz María De-Regil
Oct 16, 2015·Annals of the New York Academy of Sciences·Eirik M DegerudJutta Dierkes
Feb 17, 2018·Annals of the New York Academy of Sciences·Greg S Garrett, Lynn B Bailey

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