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Published on: April 11, 2014
Absorption of folic acid and ascorbic acid from nutrient comparable beverages
Brett Carter1, Pablo Monsivais, Adam Drewnowski
1Nutritional Sciences Program, School of Public Health and Community Medicine, Univ. of Washington, Seattle, WA 98195, USA. brettc2@u.washington.edu
Nutrient bioavailability from 100% orange juice and fortified beverages was compared. Both provided similar ascorbic acid (AA) and folic acid (FA) bioavailability, with fortified drinks showing higher initial AA plasma concentrations.
Area of Science:
- Nutrition Science
- Food Science
- Biochemistry
Background:
- 100% fruit juices are rich in micronutrients.
- Low-calorie fortified beverages offer an alternative for calorie-conscious consumers.
- Limited data exists on nutrient bioavailability from fortified beverages versus 100% fruit juices.
Purpose of the Study:
- To compare the bioavailability of ascorbic acid (AA) and folic acid (FA) from 100% orange juice (OJ) and a low-calorie fortified beverage.
- To assess nutrient absorption in adult men consuming fortified beverages versus traditional fruit juices.
Main Methods:
- A within-subjects, cross-over study design was employed.
- Twelve adult men consumed 591 mL of OJ, a fortified low-calorie beverage, and low-fat milk.
- Blood samples were collected over 4.5 hours to measure plasma AA and serum FA concentrations.
Main Results:
- Plasma AA concentrations were higher after consuming the fortified beverage compared to OJ.
- Bioavailability of AA did not significantly differ between the fortified beverage and OJ.
- No significant difference in FA bioavailability was observed between the fortified beverage and OJ.
- Both OJ and the fortified beverage increased AA and FA concentrations more than milk.
Conclusions:
- Similar bioavailability of ascorbic acid (AA) and folic acid (FA) can be achieved through 100% orange juice and fortified beverages.
- Fortified low-calorie beverages provide a viable alternative for nutrient intake comparable to 100% fruit juices.
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