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Related Experiment Videos

Folacin in selected foods

B P Perloff, R R Butrum

    Journal of the American Dietetic Association
    |February 1, 1977
    PubMed
    Summary
    This summary is machine-generated.

    New folacin values for 299 foods are available, using updated methods and providing data for common household units. Researchers recommend using total folacin for hospital diets to align with Recommended Dietary Allowances.

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    Area of Science:

    • Nutritional Science
    • Food Composition Analysis

    Background:

    • Folacin (vitamin B9) is essential for human health.
    • Accurate food composition data is crucial for dietary assessments and planning.
    • Previous folacin data may not reflect current analytical methods.

    Purpose of the Study:

    • To develop representative folacin values for a wide range of foods.
    • To create a provisional table of folacin content for practical dietary applications.
    • To incorporate newer analytical methodologies for improved accuracy.

    Main Methods:

    • Extensive literature review of existing folacin data.
    • Development of a provisional food table with folacin values.
    • Utilized newer methodology involving ascorbic acid protection of folacin.

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  • Employed *L. casei* as the preferred assay organism.

    • Main Results:

    • Representative folacin values established for 299 foods.
    • Data presented in 100-gm portions and common household weights.
    • Included values for both free and total folacin.
    • Newer analytical methods were applied, differing from prior USDA data.

    Conclusions:

    • The developed folacin values provide an updated resource for nutritionists and dietitians.
    • The study recommends using total folacin values for routine hospital diet calculations.
    • Using total folacin facilitates direct comparison with Recommended Dietary Allowances.