Folacin in diets of puerto rican and black women in relation to food practices

Abstract

An investigation of the folacin content of typical diets of Puerto Rican and Black women was stimulated by reports of a high incidence of megaloblastic anemia of pregnancy due to folacin deficiency among Puerto Rican women in New York City. Typical meals were prepared by EFNEP homemakers and analyzed microbiologically. The effect of cooking time on the folacin content of kidney beans was also evaluated in the laboratory and a questionnaire concerning food preparation methods administered. The folacin content of both Black and Puerto Rican diets appeared adequate, little folacin was lost from kidney beans after the second hour of cooking, and food preparation methods reported were generally conducive to preservation of folacin. It is suggested that cultural habits alone cannot be blamed for reported folacin deficiency among this population and that familiarity with the food habits of others should come before nutrition recommendations are made. Suggested food habit modifications for this population to achieve a higher folacin intake are given.