Lack of data on folate in convenience foods: Should ready-to-eat products be considered relevant for folate intake? The European challenge

Contribution of folic acid-fortified foods to fertile women’s folate Recommended Nutrient Intake through breakfast simulation models

“…In addition, consumer choice is overwhelmed by a huge number of novel foods and recipes, namely convenience and 'ready-to-eat' foods that may include folate as natural source but also added FA. Analytical folate data from a representative number of fresh-cut green-leaf products and ready-to-eat meal samples were recently reviewed by Fajardo et al (39) , these foodstuffs represent an important number of dietary sources that contribute to overall folate intakes. Food composition tables used in Spanish nutritional surveys include only a limited number of FA-fortified products, mainly RTEC.…”

Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

“…Pure folic acid, the most oxidized folate form, is not usually found in food but because of the highest stability to chemical degradation and bioavailability it is used in vitamin supplements and fortified food products [ 4 , 5 ]. In humans, folate plays a key role in one-carbon metabolism, especially as a donor of the methyl group during DNA synthesis, metabolism of other vitamins (such as B2, B6, and B12) and certain amino acids (methionine, homocysteine) [ 6 , 7 ]. Humans cannot synthesize folates, thus, these vitamins need to be delivered with the diet.…”

Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay

“…The demand for frozen, dried or sterilised products is being substituted by the consumption of refrigerated products since they are considered healthier and of higher quality. Particularly, the market of these products has shown substantial growth in Europe over the most recent decades due to: (i) customers claim for fresh, safe and additive-free foods, (ii) a need to facilitate daily fruit and vegetable consumption everywhere, (iii) the integration of women into the workforce, and (iv) commodity for convenience due to lack of time for cooking (Fajardo, Alonso-Aperte, & Varela-Moreiras, 2012). Paradoxically, in spite of the tremendous increase in food market availability and consumption of these food products, there is a lack of information about their nutrient composition, particularly for folate content.…”