In 1998, the Food and Drug Administration(FDA) took a major dietary plunge by mandating folate fortification of all bread, cereal, rice, and macaroni products sold in the United States. This practice, which will boost folate intake by an average of about 100 micrograms daily, is expected to decrease the number of infants born with spina bifida and other neural tube defects

Folate is a form of vitamin B that is believed to decrease blood levels of homocysteine, an amino acid that has been linked to vascular diseases. Homocysteine is created as a result of the breakdown of methionine, an amino acid found in meat and other protein-laden foods. Two B vitamins-folate and B 6- are believed to control homocysteine levels. When intake of folate and B6 is low, homocysteine levels rise in the blood. Recent studies indicate that when the level of homocysteine rises, arterial walls and blood platelets become sticky; which encourages clotting. (Note: Homocysteine levels tend to rise with age, smoking, and menopause.) When clots develop in areas already narrowed by atherosclerosis, a heart attack or stroke is likely

Although the amount of folate needed to protect the heart has not been determined, many older adults have jumped on the folate bandwagon, taking daily folate supplements of up to 800 micrograms. Recently, a new dietary folate equivalent(DFE) was established to distinguish folate in food from its synthetic counterpart, folic acid. As a food additive or a supplement, folic acid is absorbed about twice as efficiently as is folate. The DFE for folate in women aged 19 or over is approximately 400 micrograms, with higher levels for pregnant or lactating women. The potential dangers of taking too much folate include a potential masking of B12 deficiencies and resulting problems, ranging from nerve damage, immunodeficiency problems, anemia, fatigue, and headache, to constipation, diarrhea, weight loss, gastrointestinal disturbances, and a host of neurological symptoms.

Anemia Iron deficiency disease that results from the body’s inability to produce hemoglobin.

Functional Foods Foods believed to be beneficial and/or serve to prevent disease.