Folate intake and food sources in the US population

Article Abstract:

One of the most common vitamin deficiencies in the United States is folate, or folic acid, deficiency. Folate is important in reproduction because it is needed for the synthesis of deoxyribonucleic acid (DNA), the genetic material found in every cell. Deficiency of folate causes a form of anemia called megaloblastic anemia, in which large, abnormal red blood cells are found. There is renewed interest in folate because research suggests it may protect against cervical and lung cancer. This study examined data from a large nutrition survey known as the Second National Health and Nutrition Examination Survey (NHANES II) which was conducted between 1976 and 1980. The diets of adults chosen to represent the United States population were evaluated for food sources of folate. Results showed that average folate intake for all participants was 242 micrograms per day (ug/d). Men had a higher average intake, 281 ug/d, than women at 207 ug/d, most likely because men generally consume more total food. Whites had a significantly higher folate intake than blacks across all age and sex categories. Older individuals did not eat more total folate per day but they chose foods that contain more folate on a per calorie basis. The Recommended Dietary Allowance (RDA) is 400 ug/d, so 88 percent of the United States adults surveyed consumed less folate than the RDA. But the validity of the RDA is questionable since it was primarily based on studies of only three subjects. One researcher has suggested that the RDA should be lowered to 240 ug/d for men and 190 ug/day for women. Even if these values were used as the standard, 50 percent of the people surveyed consumed inadequate folate. The authors conclude that all age, sex and racial groups need to obtain more folate, and women and blacks are especially at risk for deficiency. If the right foods are chosen, meeting folate needs is not difficult or expensive. The best sources are cooked dried beans and green leafy vegetables, but other important sources of folate are orange juice, white breads, and ready-to-eat breakfast cereals.

Surveys, Folic acid, Nutritional aspects, Food habits, Folic acid in human nutrition, Folic acid deficiency

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Vitamin C and cancer prevention: the epidemiologic evidence

Article Abstract:

Ascorbic acid (vitamin C) has several functions in the body that may be important in preventing cancer. One such role is as an antioxidant that protects cells and tissues from damage caused by free radicals (highly reactive atoms with unpaired electrons). Vitamin C also influences immune function and may inhibit the spread of tumors. This article reviews the literature regarding epidemiologic evidence that vitamin C in the diet is linked to cancer rates. In 33 out of 46 studies that estimated vitamin C intake, higher intakes were associated with a significant protective effect against cancer. In another series of experiments that measured fruit intake, 21 out of 29 studies showed a positive correlation between fruit intake and protection against cancer. The data strongly and consistently suggest that some component of fruit (which may or may not be vitamin C) protects against cancer of the esophagus, larynx, pancreas and mouth. Strong evidence has also been published regarding protection against cancer of the breast, cervix, rectum and stomach. Lung cancer risk may be reduced by vitamin C or foods that contain it and other substances. Most likely, beneficial factors found in vegetables and fruits (such as vitamin C and beta-carotene, a form of vitamin A) work together to reduce cancer risk. Based on this literature review, the authors recommend that the general population eat more fruits and vegetables. (Consumer Summary produced by Reliance Medical Information, Inc.)

Health aspects, Prevention, Demographic aspects, Vegetables, Cancer, Cancer prevention, Vitamin C, Fruit, Fruits (Food)

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