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Intakes of added vitamins – folate, vitamin B12, and vitamin E
Author(s) -
Ahuja Jaspreet K C,
Perloff Betty P,
Goldman Joseph D
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a563-c
Subject(s) - vitamin b12 , food science , folic acid , vitamin , fortified food , nutrient , national health and nutrition examination survey , dietary reference intake , vitamin c , meal , food composition data , nutrition facts label , chemistry , fortification , medicine , biochemistry , population , environmental health , organic chemistry , orange (colour)
As foods in the marketplace continue to be fortified with nutrients, it necessitates separation of added forms of some vitamins from natural forms. The USDA Food and Nutrient Database for Dietary Studies (FNDDS) now includes added forms of folate, vitamin B12, and vitamin E. Folic acid, the added form of folate, is now found in number of foods, including infant formulas, ready‐to‐eat (RTE) cereals and grain products such as pasta, rice, and bread. In contrast, foods containing added forms of vitamin B12 and vitamin E are limited, and may include some infant formulas, RTE cereals, meal replacement drinks and bars, and meat substitutes (mainly vitamin B12). The food composition data for these added nutrients were used in conjunction with the What We Eat in America, National Health and Nutrition Examination Survey (NHANES) 2001–02, to determine intakes from food among adults, 20 and over. Mean intake estimates were 197 mcg for folic acid, 0.8 mcg for added vitamin B12, and 0.5 mg for added vitamin E. About 44 percent of the total folate is obtained from folic acid on a weight basis. The proportions of added forms of vitamin B12 and E are much lower, at 10 percent and 4 percent, respectively.