Folate Content of Foods: Comparison Between Databases Compiled Before and After New FDA Fortification Requirements

Abstract

Folic acid (folate) plays an important role in fetal development and maintenance of health. Inadequate folate intake has been associated with development of birth defects, colon cancer, occlusive heart disease, and brain disorders such as depression, reduced cognition, and Alzheimer's disease. Recognizing that folate intake of many Americans (particularly pregnant women) was insufficient, the U.S. Food and Drug Administration (FDA) ruled in 1996 that folic acid (1.4 μg/g) should be added to all enriched grain products. This rule (CFR 21, Pts 136, 137) became effective on 1 January 1998. The purpose of this study was to examine the effect of this rule on the folic acid content of commonly ingested foods. Folate content of foods eaten by participants of the CSFII survey (1994–1996) was determined upon completion of the CSFII survey and, retrospectively, using a database (SR12 '98) which reflected the new folate regulation. We report that folate levels of baked products, cereal grains, and pasta doubled or tripled after the new regulation took effect. However, even with increased fortification, most baked products and cereal grains still contain about one-fourth the amount of folate (on a μg/100 g basis) than breakfast cereals. Breakfast cereal is still one of the best food sources of folate.