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Folate bioavailability in humans: effects of wheat bran and beans
The American Journal of Clinical Nutrition
|January 1, 1988
Summary
Dietary wheat bran and beans affect folic acid absorption differently. Wheat bran speeds up monoglutamyl folic acid absorption, while beans reduce differences between monoglutamyl and heptaglutamyl forms.
Area of Science:
- Nutritional Science
- Human Metabolism
- Dietary Fiber Research
Background:
- Folic acid exists in monoglutamyl (PteGlu) and polyglutamyl (PteGlu7) forms.
- Dietary components can influence folate absorption efficiency.
Purpose of the Study:
- To investigate the impact of wheat bran and beans on the absorption of monoglutamyl and heptaglutamyl folic acid.
- To compare the differential effects of these foods on folate bioavailability.
Main Methods:
- Six men consumed formula meals with either monoglutamyl or heptaglutamyl folic acid.
- Absorption was assessed via 24-hour urinary folate excretion and serum folate levels at 0, 1, and 2 hours.
- Meals were supplemented with either wheat bran or California small white beans.
Main Results:
- Monoglutamyl folic acid (PteGlu) was absorbed more rapidly than heptaglutamyl folic acid (PteGlu7).
- Wheat bran accelerated PteGlu absorption but did not significantly affect PteGlu7 absorption.
- Beans minimized the absorption difference between PteGlu and PteGlu7, showing distinct effects from wheat bran.
Conclusions:
- Wheat bran and beans exert qualitatively different effects on folate absorption.
- Dietary fiber sources differentially impact the bioavailability of various folic acid forms.