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Title:   Author  item
                                            Ahuja, Jaspreetitem
                                            Goldman, Josephitem
                                            Perloff, Betty
  Submitted to: Experimental Biology
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 1/24/2006
                                    Publication  Date: 3/26/2006
                                    Citation: Ahuja, J., Goldman, J., Perloff, B.  2006.  Intakes of added vitamins -- folate, vitamin B12, and vitamin E [abstract].  The Federation of American Societies for Experimental Biology Journal.  20(4):379.5, A563.Interpretive Summary:
                                Technical Abstract: As foods in the marketplace continue to be fortified with nutrients, it necessitates separation of added forms of some vitamins from natural forms. The USDA Food and Nutrient Database for Dietary Studies (FNDDS) now includes added forms of folate, vitamin B12, and vitamin E. Folic acid, the added form of folate, is now found in a number of foods, including infant formulas, ready-to-eat (RTE) cereals and grain products such as pasta, rice, and bread. In contrast, foods containing added forms of vitamin B12 and vitamin E are limited, and may include some infant formulas, RTE cereals, meal replacement drinks and bars, and meat substitutes (mainly vitamin B12). The food composition data for these added nutrients were used in conjunction with the What We Eat in America, National Health and Nutrition Examination Survey (NHANES) 2001-02, to determine intakes from food among adults, 20 and over. Mean intake estimates were 197 mcg for folic acid, 0.8 mcg for added vitamin B12, and 0.5 mg for added vitamin E. About 44 percent of the total folate is obtained from folic acid on a weight basis. The proportions of added forms of vitamin B12 and E are much lower, at 10 percent and 4 percent, respectively.


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