Show simple item record

dc.contributor.authorMCPARTLIN, JOSEPH
dc.date.accessioned2009-11-13T15:14:03Z
dc.date.available2009-11-13T15:14:03Z
dc.date.issued2006
dc.date.submitted2006en
dc.identifier.citationSweeney MR, McPartlin J, Weir DG, Daly L, Scott JM. `Postprandial serum folic acid response to multiple doses of folic acid in fortified bread? in British Journal of Nutrition, 95, 2006, pp 145-151en
dc.identifier.otherY
dc.identifier.other62168
dc.identifier.otherYen
dc.identifier.urihttp://hdl.handle.net/2262/34715
dc.descriptionPUBLISHEDen
dc.description.abstractThe benefit of the introduction of mandatory folic acid fortification of all flour products in the USA in 1998 has been amply demonstrated in a reduction of neural tube defect births. Doubt has been cast on the actual level of fortification and recent calculations have shown that the level of folic acid fortification is likely to have been over twice the amount mandated. The implication of this is that a greater proportion of the population are likely to have consumed folic acid at >1mg/d, the Food and Drug Administration safe upper level of intake. Using the criteria of appearance of synthetic folic acid in serum, the objective of this pilot study was to investigate the consequences of consumption of baked bread preparations containing 1mg folic acid. Four healthy adult volunteers undertook each dosing schedule 2 weeks apart. This consisted of a single dose of 1000?g, two doses of 500?g, three doses of 333?g, five doses of 200?g and, finally, ten doses of 100?g. Serum was collected pre- and postprandially and analysed for synthetic folic acid by a combined HPLC?microbiological assay for folic acid. Folic acid appeared in all subjects at all test doses, with the effect more pronounced as the standard dose was administered in smaller amounts over the test period. Approaches to optimise folic acid intake in target populations as part of a universal fortification strategy should take into consideration the potential hazard of over-exposure in groups consuming high amounts of flour-based products.en
dc.format.extent145-151en
dc.format.extent436143 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoenen
dc.publisherCambridge University Pressen
dc.relation.ispartofseriesBritish Journal of Nutritionen
dc.relation.ispartofseries95en
dc.rightsYen
dc.subjectClinical Medicineen
dc.titlePostprandial serum folic acid response to multiple doses of folic acid in fortified breaden
dc.typeJournal Articleen
dc.type.supercollectionscholarly_publicationsen
dc.type.supercollectionrefereed_publicationsen
dc.identifier.peoplefinderurlhttp://people.tcd.ie/jmcprtln
dc.identifier.rssurihttp://dx.doi.org/10.1079/BJN20051618


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record