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Folate content and availability in Malaysian cooked foods.
S C Chew1, G L Khor2, S P Loh1
1Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Malaysian Journal of Nutrition
|February 27, 2014
Summary
This study measured folate content and availability in Malaysian foods. High folate content doesn't always mean high folate absorption due to factors like fiber.
Area of Science:
- Nutritional Science
- Food Chemistry
Background:
- Limited data exists on folate bioavailability in Malaysian cooked foods.
- Accurate folate intake estimation requires understanding food folate availability.
Purpose of the Study:
- To determine the folate content and availability in frequently consumed Malaysian cooked foods.
- To assess the relationship between total folate content and its bioavailability.
Main Methods:
- Analyzed 53 Malaysian food samples using High-Performance Liquid Chromatography (HPLC).
- Quantified total folate and monoglutamyl folate derivatives.
- Calculated the index of folate availability.
Main Results:
- Total folate ranged from 30-95 microg/100g fresh weight across samples.
- Nasi lemak and mee kari showed high folate content; kuih bakul had low availability.
- Folate content was inversely correlated with folate availability.
Conclusions:
- Folate content and availability vary significantly in Malaysian cooked foods.
- High folate content does not guarantee high folate absorption.
- Intestinal deconjugation capacity and food fiber content influence folate uptake.
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