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John M. Scott - One of the best experts on this subject based on the ideXlab platform.
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a dose finding trial of the effect of long term folic acid intervention implications for Food Fortification policy
The American Journal of Clinical Nutrition, 2011Co-Authors: Paula Tighe, Mary Ward, Adrian Dunne, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, Owen Finnegan, Maresa Duffy, John M. ScottAbstract:Background: The lowest dose of folic acid required to achieve effective reductions in homocysteine is controversial but important for Food Fortification policy given recent concerns about the potential adverse effects of overexposure to this vitamin. Objective: We compared the effectiveness of 0.2 mg folic acid/d with that of 0.4 and 0.8 mg/d at lowering homocysteine concentrations over
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effect of a voluntary Food Fortification policy on folate related b vitamin status and homocysteine in healthy adults
The American Journal of Clinical Nutrition, 2007Co-Authors: Lesli Hoey, Mary Ward, Nadina Askin, Adrian Dunne, Cliona A. Flynn, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, John M. ScottAbstract:Background: Mandatory folic acid Fortification of Food is effective in reducing neural tube defects and may even reduce stroke-related mortality, but it remains controversial because of concerns about potential adverse effects. Thus, it is virtually nonexistent in Europe, albeit many countries allow Food Fortification on a voluntary basis. Objective: The objective of the study was to examine the effect of a voluntary but liberal Food Fortification policy on dietary intake and biomarker status of folate and other homocysteine-related B vitamins in a healthy population. Design: The study was a cross-sectional study. From a convenience sample of 662 adults in Northern Ireland, those who provided a fasting blood sample and dietary intake data were examined (n = 441, aged 18 -92 y). Intakes of both natural Food folate and folic acid from fortified Foods were estimated; we used the latter to categorize participants by fortified Food intake. Results: Fortified Foods were associated with significantly higher dietary intakes and biomarker status of folate, vitamin B-12, vitamin B-6, and riboflavin than were unfortified Foods. There was no difference in natural Food folate intake (range: 179-197 μg/d) between the fortified Food categories. Red blood cell folate concentrations were 387 nmol/L higher and plasma total homocysteine concentrations were 2 μmol/L lower in the group with the highest fortified Food intake (median intake: 208 μg/d folic acid) than in the nonconsumers of fortified Foods (0 μg/d folic acid). Conclusions: These results show that voluntary Food Fortification is associated with a substantial increase in dietary intake and biomarker status of folate and metabolically related B vitamins with potential beneficial effects on health. However, those who do not consume fortified Foods regularly may have insufficient B vitamin status to achieve the known and potential health benefits.
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Effect of a voluntary Food Fortification policy on folate, related B vitamin status, and homocysteine in healthy adults
American Journal of Clinical Nutrition, 2007Co-Authors: Lesli Hoey, Mary Ward, Nadina Askin, Adrian Dunne, Cliona A. Flynn, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, John M. ScottAbstract:BACKGROUND: Mandatory folic acid Fortification of Food is effective in reducing neural tube defects and may even reduce stroke-related mortality, but it remains controversial because of concerns about potential adverse effects. Thus, it is virtually nonexistent in Europe, albeit many countries allow Food Fortification on a voluntary basis. OBJECTIVE: The objective of the study was to examine the effect of a voluntary but liberal Food Fortification policy on dietary intake and biomarker status of folate and other homocysteine-related B vitamins in a healthy population. DESIGN: The study was a cross-sectional study. From a convenience sample of 662 adults in Northern Ireland, those who provided a fasting blood sample and dietary intake data were examined (n = 441, aged 18-92 y). Intakes of both natural Food folate and folic acid from fortified Foods were estimated; we used the latter to categorize participants by fortified Food intake. RESULTS: Fortified Foods were associated with significantly higher dietary intakes and biomarker status of folate, vitamin B-12, vitamin B-6, and riboflavin than were unfortified Foods. There was no difference in natural Food folate intake (range: 179-197 microg/d) between the fortified Food categories. Red blood cell folate concentrations were 387 nmol/L higher and plasma total homocysteine concentrations were 2 micromol/L lower in the group with the highest fortified Food intake (median intake: 208 microg/d folic acid) than in the nonconsumers of fortified Foods (0 microg/d folic acid). CONCLUSIONS: These results show that voluntary Food Fortification is associated with a substantial increase in dietary intake and biomarker status of folate and metabolically related B vitamins with potential beneficial effects on health. However, those who do not consume fortified Foods regularly may have insufficient B vitamin status to achieve the known and potential health benefits.
Helene Mcnulty - One of the best experts on this subject based on the ideXlab platform.
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The Role of Food Fortification: The Example of Folic Acid
Sustainable Nutrition in a Changing World, 2017Co-Authors: Helene McnultyAbstract:Food Fortification is the process of adding essential micronutrients to Food. This chapter considers the role of folic acid-fortified Foods in impacting folate status and in maintaining better health in populations worldwide. The evidence linking low, but not necessarily deficient, folate status with neural tube defects (NTDs) is conclusive and beyond debate: therefore achieving optimal folate status is an important public health goal for populations worldwide. However, despite the known and emerging health benefits of optimal folate status, achieving this at a population level presents significant challenges, particularly for countries that lack policies of mandatory folic acid Fortification of Food. This chapter explores whether fortified Foods can provide a sustainable source of folic acid and deliver improved folate status and better health outcomes while presenting a minimal risk to health. It concludes that there is a very strong case for folic acid Fortification and indicates that the proven benefits would more than outweigh any potential risks.
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a dose finding trial of the effect of long term folic acid intervention implications for Food Fortification policy
The American Journal of Clinical Nutrition, 2011Co-Authors: Paula Tighe, Mary Ward, Adrian Dunne, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, Owen Finnegan, Maresa Duffy, John M. ScottAbstract:Background: The lowest dose of folic acid required to achieve effective reductions in homocysteine is controversial but important for Food Fortification policy given recent concerns about the potential adverse effects of overexposure to this vitamin. Objective: We compared the effectiveness of 0.2 mg folic acid/d with that of 0.4 and 0.8 mg/d at lowering homocysteine concentrations over
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effect of a voluntary Food Fortification policy on folate related b vitamin status and homocysteine in healthy adults
The American Journal of Clinical Nutrition, 2007Co-Authors: Lesli Hoey, Mary Ward, Nadina Askin, Adrian Dunne, Cliona A. Flynn, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, John M. ScottAbstract:Background: Mandatory folic acid Fortification of Food is effective in reducing neural tube defects and may even reduce stroke-related mortality, but it remains controversial because of concerns about potential adverse effects. Thus, it is virtually nonexistent in Europe, albeit many countries allow Food Fortification on a voluntary basis. Objective: The objective of the study was to examine the effect of a voluntary but liberal Food Fortification policy on dietary intake and biomarker status of folate and other homocysteine-related B vitamins in a healthy population. Design: The study was a cross-sectional study. From a convenience sample of 662 adults in Northern Ireland, those who provided a fasting blood sample and dietary intake data were examined (n = 441, aged 18 -92 y). Intakes of both natural Food folate and folic acid from fortified Foods were estimated; we used the latter to categorize participants by fortified Food intake. Results: Fortified Foods were associated with significantly higher dietary intakes and biomarker status of folate, vitamin B-12, vitamin B-6, and riboflavin than were unfortified Foods. There was no difference in natural Food folate intake (range: 179-197 μg/d) between the fortified Food categories. Red blood cell folate concentrations were 387 nmol/L higher and plasma total homocysteine concentrations were 2 μmol/L lower in the group with the highest fortified Food intake (median intake: 208 μg/d folic acid) than in the nonconsumers of fortified Foods (0 μg/d folic acid). Conclusions: These results show that voluntary Food Fortification is associated with a substantial increase in dietary intake and biomarker status of folate and metabolically related B vitamins with potential beneficial effects on health. However, those who do not consume fortified Foods regularly may have insufficient B vitamin status to achieve the known and potential health benefits.
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Effect of a voluntary Food Fortification policy on folate, related B vitamin status, and homocysteine in healthy adults
American Journal of Clinical Nutrition, 2007Co-Authors: Lesli Hoey, Mary Ward, Nadina Askin, Adrian Dunne, Cliona A. Flynn, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, John M. ScottAbstract:BACKGROUND: Mandatory folic acid Fortification of Food is effective in reducing neural tube defects and may even reduce stroke-related mortality, but it remains controversial because of concerns about potential adverse effects. Thus, it is virtually nonexistent in Europe, albeit many countries allow Food Fortification on a voluntary basis. OBJECTIVE: The objective of the study was to examine the effect of a voluntary but liberal Food Fortification policy on dietary intake and biomarker status of folate and other homocysteine-related B vitamins in a healthy population. DESIGN: The study was a cross-sectional study. From a convenience sample of 662 adults in Northern Ireland, those who provided a fasting blood sample and dietary intake data were examined (n = 441, aged 18-92 y). Intakes of both natural Food folate and folic acid from fortified Foods were estimated; we used the latter to categorize participants by fortified Food intake. RESULTS: Fortified Foods were associated with significantly higher dietary intakes and biomarker status of folate, vitamin B-12, vitamin B-6, and riboflavin than were unfortified Foods. There was no difference in natural Food folate intake (range: 179-197 microg/d) between the fortified Food categories. Red blood cell folate concentrations were 387 nmol/L higher and plasma total homocysteine concentrations were 2 micromol/L lower in the group with the highest fortified Food intake (median intake: 208 microg/d folic acid) than in the nonconsumers of fortified Foods (0 microg/d folic acid). CONCLUSIONS: These results show that voluntary Food Fortification is associated with a substantial increase in dietary intake and biomarker status of folate and metabolically related B vitamins with potential beneficial effects on health. However, those who do not consume fortified Foods regularly may have insufficient B vitamin status to achieve the known and potential health benefits.
Mary Ward - One of the best experts on this subject based on the ideXlab platform.
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a dose finding trial of the effect of long term folic acid intervention implications for Food Fortification policy
The American Journal of Clinical Nutrition, 2011Co-Authors: Paula Tighe, Mary Ward, Adrian Dunne, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, Owen Finnegan, Maresa Duffy, John M. ScottAbstract:Background: The lowest dose of folic acid required to achieve effective reductions in homocysteine is controversial but important for Food Fortification policy given recent concerns about the potential adverse effects of overexposure to this vitamin. Objective: We compared the effectiveness of 0.2 mg folic acid/d with that of 0.4 and 0.8 mg/d at lowering homocysteine concentrations over
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effect of a voluntary Food Fortification policy on folate related b vitamin status and homocysteine in healthy adults
The American Journal of Clinical Nutrition, 2007Co-Authors: Lesli Hoey, Mary Ward, Nadina Askin, Adrian Dunne, Cliona A. Flynn, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, John M. ScottAbstract:Background: Mandatory folic acid Fortification of Food is effective in reducing neural tube defects and may even reduce stroke-related mortality, but it remains controversial because of concerns about potential adverse effects. Thus, it is virtually nonexistent in Europe, albeit many countries allow Food Fortification on a voluntary basis. Objective: The objective of the study was to examine the effect of a voluntary but liberal Food Fortification policy on dietary intake and biomarker status of folate and other homocysteine-related B vitamins in a healthy population. Design: The study was a cross-sectional study. From a convenience sample of 662 adults in Northern Ireland, those who provided a fasting blood sample and dietary intake data were examined (n = 441, aged 18 -92 y). Intakes of both natural Food folate and folic acid from fortified Foods were estimated; we used the latter to categorize participants by fortified Food intake. Results: Fortified Foods were associated with significantly higher dietary intakes and biomarker status of folate, vitamin B-12, vitamin B-6, and riboflavin than were unfortified Foods. There was no difference in natural Food folate intake (range: 179-197 μg/d) between the fortified Food categories. Red blood cell folate concentrations were 387 nmol/L higher and plasma total homocysteine concentrations were 2 μmol/L lower in the group with the highest fortified Food intake (median intake: 208 μg/d folic acid) than in the nonconsumers of fortified Foods (0 μg/d folic acid). Conclusions: These results show that voluntary Food Fortification is associated with a substantial increase in dietary intake and biomarker status of folate and metabolically related B vitamins with potential beneficial effects on health. However, those who do not consume fortified Foods regularly may have insufficient B vitamin status to achieve the known and potential health benefits.
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Effect of a voluntary Food Fortification policy on folate, related B vitamin status, and homocysteine in healthy adults
American Journal of Clinical Nutrition, 2007Co-Authors: Lesli Hoey, Mary Ward, Nadina Askin, Adrian Dunne, Cliona A. Flynn, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, John M. ScottAbstract:BACKGROUND: Mandatory folic acid Fortification of Food is effective in reducing neural tube defects and may even reduce stroke-related mortality, but it remains controversial because of concerns about potential adverse effects. Thus, it is virtually nonexistent in Europe, albeit many countries allow Food Fortification on a voluntary basis. OBJECTIVE: The objective of the study was to examine the effect of a voluntary but liberal Food Fortification policy on dietary intake and biomarker status of folate and other homocysteine-related B vitamins in a healthy population. DESIGN: The study was a cross-sectional study. From a convenience sample of 662 adults in Northern Ireland, those who provided a fasting blood sample and dietary intake data were examined (n = 441, aged 18-92 y). Intakes of both natural Food folate and folic acid from fortified Foods were estimated; we used the latter to categorize participants by fortified Food intake. RESULTS: Fortified Foods were associated with significantly higher dietary intakes and biomarker status of folate, vitamin B-12, vitamin B-6, and riboflavin than were unfortified Foods. There was no difference in natural Food folate intake (range: 179-197 microg/d) between the fortified Food categories. Red blood cell folate concentrations were 387 nmol/L higher and plasma total homocysteine concentrations were 2 micromol/L lower in the group with the highest fortified Food intake (median intake: 208 microg/d folic acid) than in the nonconsumers of fortified Foods (0 microg/d folic acid). CONCLUSIONS: These results show that voluntary Food Fortification is associated with a substantial increase in dietary intake and biomarker status of folate and metabolically related B vitamins with potential beneficial effects on health. However, those who do not consume fortified Foods regularly may have insufficient B vitamin status to achieve the known and potential health benefits.
A. M. Molloy - One of the best experts on this subject based on the ideXlab platform.
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a dose finding trial of the effect of long term folic acid intervention implications for Food Fortification policy
The American Journal of Clinical Nutrition, 2011Co-Authors: Paula Tighe, Mary Ward, Adrian Dunne, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, Owen Finnegan, Maresa Duffy, John M. ScottAbstract:Background: The lowest dose of folic acid required to achieve effective reductions in homocysteine is controversial but important for Food Fortification policy given recent concerns about the potential adverse effects of overexposure to this vitamin. Objective: We compared the effectiveness of 0.2 mg folic acid/d with that of 0.4 and 0.8 mg/d at lowering homocysteine concentrations over
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effect of a voluntary Food Fortification policy on folate related b vitamin status and homocysteine in healthy adults
The American Journal of Clinical Nutrition, 2007Co-Authors: Lesli Hoey, Mary Ward, Nadina Askin, Adrian Dunne, Cliona A. Flynn, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, John M. ScottAbstract:Background: Mandatory folic acid Fortification of Food is effective in reducing neural tube defects and may even reduce stroke-related mortality, but it remains controversial because of concerns about potential adverse effects. Thus, it is virtually nonexistent in Europe, albeit many countries allow Food Fortification on a voluntary basis. Objective: The objective of the study was to examine the effect of a voluntary but liberal Food Fortification policy on dietary intake and biomarker status of folate and other homocysteine-related B vitamins in a healthy population. Design: The study was a cross-sectional study. From a convenience sample of 662 adults in Northern Ireland, those who provided a fasting blood sample and dietary intake data were examined (n = 441, aged 18 -92 y). Intakes of both natural Food folate and folic acid from fortified Foods were estimated; we used the latter to categorize participants by fortified Food intake. Results: Fortified Foods were associated with significantly higher dietary intakes and biomarker status of folate, vitamin B-12, vitamin B-6, and riboflavin than were unfortified Foods. There was no difference in natural Food folate intake (range: 179-197 μg/d) between the fortified Food categories. Red blood cell folate concentrations were 387 nmol/L higher and plasma total homocysteine concentrations were 2 μmol/L lower in the group with the highest fortified Food intake (median intake: 208 μg/d folic acid) than in the nonconsumers of fortified Foods (0 μg/d folic acid). Conclusions: These results show that voluntary Food Fortification is associated with a substantial increase in dietary intake and biomarker status of folate and metabolically related B vitamins with potential beneficial effects on health. However, those who do not consume fortified Foods regularly may have insufficient B vitamin status to achieve the known and potential health benefits.
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Effect of a voluntary Food Fortification policy on folate, related B vitamin status, and homocysteine in healthy adults
American Journal of Clinical Nutrition, 2007Co-Authors: Lesli Hoey, Mary Ward, Nadina Askin, Adrian Dunne, Cliona A. Flynn, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, John M. ScottAbstract:BACKGROUND: Mandatory folic acid Fortification of Food is effective in reducing neural tube defects and may even reduce stroke-related mortality, but it remains controversial because of concerns about potential adverse effects. Thus, it is virtually nonexistent in Europe, albeit many countries allow Food Fortification on a voluntary basis. OBJECTIVE: The objective of the study was to examine the effect of a voluntary but liberal Food Fortification policy on dietary intake and biomarker status of folate and other homocysteine-related B vitamins in a healthy population. DESIGN: The study was a cross-sectional study. From a convenience sample of 662 adults in Northern Ireland, those who provided a fasting blood sample and dietary intake data were examined (n = 441, aged 18-92 y). Intakes of both natural Food folate and folic acid from fortified Foods were estimated; we used the latter to categorize participants by fortified Food intake. RESULTS: Fortified Foods were associated with significantly higher dietary intakes and biomarker status of folate, vitamin B-12, vitamin B-6, and riboflavin than were unfortified Foods. There was no difference in natural Food folate intake (range: 179-197 microg/d) between the fortified Food categories. Red blood cell folate concentrations were 387 nmol/L higher and plasma total homocysteine concentrations were 2 micromol/L lower in the group with the highest fortified Food intake (median intake: 208 microg/d folic acid) than in the nonconsumers of fortified Foods (0 microg/d folic acid). CONCLUSIONS: These results show that voluntary Food Fortification is associated with a substantial increase in dietary intake and biomarker status of folate and metabolically related B vitamins with potential beneficial effects on health. However, those who do not consume fortified Foods regularly may have insufficient B vitamin status to achieve the known and potential health benefits.
James J. Strain - One of the best experts on this subject based on the ideXlab platform.
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a dose finding trial of the effect of long term folic acid intervention implications for Food Fortification policy
The American Journal of Clinical Nutrition, 2011Co-Authors: Paula Tighe, Mary Ward, Adrian Dunne, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, Owen Finnegan, Maresa Duffy, John M. ScottAbstract:Background: The lowest dose of folic acid required to achieve effective reductions in homocysteine is controversial but important for Food Fortification policy given recent concerns about the potential adverse effects of overexposure to this vitamin. Objective: We compared the effectiveness of 0.2 mg folic acid/d with that of 0.4 and 0.8 mg/d at lowering homocysteine concentrations over
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effect of a voluntary Food Fortification policy on folate related b vitamin status and homocysteine in healthy adults
The American Journal of Clinical Nutrition, 2007Co-Authors: Lesli Hoey, Mary Ward, Nadina Askin, Adrian Dunne, Cliona A. Flynn, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, John M. ScottAbstract:Background: Mandatory folic acid Fortification of Food is effective in reducing neural tube defects and may even reduce stroke-related mortality, but it remains controversial because of concerns about potential adverse effects. Thus, it is virtually nonexistent in Europe, albeit many countries allow Food Fortification on a voluntary basis. Objective: The objective of the study was to examine the effect of a voluntary but liberal Food Fortification policy on dietary intake and biomarker status of folate and other homocysteine-related B vitamins in a healthy population. Design: The study was a cross-sectional study. From a convenience sample of 662 adults in Northern Ireland, those who provided a fasting blood sample and dietary intake data were examined (n = 441, aged 18 -92 y). Intakes of both natural Food folate and folic acid from fortified Foods were estimated; we used the latter to categorize participants by fortified Food intake. Results: Fortified Foods were associated with significantly higher dietary intakes and biomarker status of folate, vitamin B-12, vitamin B-6, and riboflavin than were unfortified Foods. There was no difference in natural Food folate intake (range: 179-197 μg/d) between the fortified Food categories. Red blood cell folate concentrations were 387 nmol/L higher and plasma total homocysteine concentrations were 2 μmol/L lower in the group with the highest fortified Food intake (median intake: 208 μg/d folic acid) than in the nonconsumers of fortified Foods (0 μg/d folic acid). Conclusions: These results show that voluntary Food Fortification is associated with a substantial increase in dietary intake and biomarker status of folate and metabolically related B vitamins with potential beneficial effects on health. However, those who do not consume fortified Foods regularly may have insufficient B vitamin status to achieve the known and potential health benefits.
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Effect of a voluntary Food Fortification policy on folate, related B vitamin status, and homocysteine in healthy adults
American Journal of Clinical Nutrition, 2007Co-Authors: Lesli Hoey, Mary Ward, Nadina Askin, Adrian Dunne, Cliona A. Flynn, A. M. Molloy, Helene Mcnulty, Kristina Pentieva, James J. Strain, John M. ScottAbstract:BACKGROUND: Mandatory folic acid Fortification of Food is effective in reducing neural tube defects and may even reduce stroke-related mortality, but it remains controversial because of concerns about potential adverse effects. Thus, it is virtually nonexistent in Europe, albeit many countries allow Food Fortification on a voluntary basis. OBJECTIVE: The objective of the study was to examine the effect of a voluntary but liberal Food Fortification policy on dietary intake and biomarker status of folate and other homocysteine-related B vitamins in a healthy population. DESIGN: The study was a cross-sectional study. From a convenience sample of 662 adults in Northern Ireland, those who provided a fasting blood sample and dietary intake data were examined (n = 441, aged 18-92 y). Intakes of both natural Food folate and folic acid from fortified Foods were estimated; we used the latter to categorize participants by fortified Food intake. RESULTS: Fortified Foods were associated with significantly higher dietary intakes and biomarker status of folate, vitamin B-12, vitamin B-6, and riboflavin than were unfortified Foods. There was no difference in natural Food folate intake (range: 179-197 microg/d) between the fortified Food categories. Red blood cell folate concentrations were 387 nmol/L higher and plasma total homocysteine concentrations were 2 micromol/L lower in the group with the highest fortified Food intake (median intake: 208 microg/d folic acid) than in the nonconsumers of fortified Foods (0 microg/d folic acid). CONCLUSIONS: These results show that voluntary Food Fortification is associated with a substantial increase in dietary intake and biomarker status of folate and metabolically related B vitamins with potential beneficial effects on health. However, those who do not consume fortified Foods regularly may have insufficient B vitamin status to achieve the known and potential health benefits.