The Folic-Acid Factor

Folic acid is more than an essential nutrient; it’s required by law. As of January 1998, FDA’s folic-acid fortification program requires manufacturers of breads, flours, cornmeals, rice, noodles, macaroni and other grain products to add between 0.43 and 1.4 micrograms (mcg) of folic acid per pound of product. The program’s goal is to decrease the number of birth defects related to folate deficiencies.

Folic acid is the synthetic form of the B vitamin folate. The body absorbs folic acid in its synthetic form more quickly than folate but it acts in the same manner. As well as decreasing the chances of neural tube defects (NTD) in developing fetuses, folic acid aids with the production and maintenance of red blood cells, the creation of DNA and RNA, and helps prevent changes to DNA that cause cancer. According to the Chicago-based American Medical Association, since the folic-acid fortification program took effect, the United States has witnessed a 19% decrease in babies born with NTD.

Why fortification?The reason for folic-acid fortification versus a national campaign urging the consumption of foods rich in folate results from the body’s urgent need for folic acid at the time it is required the most — pregnancy. Since 50% of U.S. pregnancies are unexpected, it is essential that the female body have folic acid readily available at all times.

While the prevention of birth defects formed the basis for the program, this fortification has some significant and unintended benefits. Recent research at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston suggests that folic acid’s natural lowering effect on homocysteine levels in the body has helped improve memory in Alzheimer’s patients. Homocysteine, a byproduct of amino-acid metabolism (breakdown), increases the risk of stroke. Strokes, in turn, may lead to the degeneration of cognitive function.

Fabricating folic acidManufacturers create folic acid via numerous fermentation and purification steps to meet U.S. Pharmacopoeia (USP) or European Pharmacopoeia (EP) monograph requirements. Once it is fermented and purified, folic acid becomes a fine chemical, in the form of a fluffy yellow-orange powder. It is water soluble and very stable in low-moisture heat. Acidity is the most vexing problem for folic acid as it degrades easily in low-pH products (below pH 5). In high-acidic products, for example, the only recourse for maintaining desired folic-acid levels is to overcompensate by adding 50% to 70% overages.

According to Diane Hnat, senior marketing manager for Roche Vitamins Inc., Parsippany, NJ, folic acid is often prepared as a preblend with maltodextrin or dicalcium phosphate for ease of use. “Since folic acid is generally restricted to the enrichment of grain products,” she says, “these forms were developed to accommodate best distribution into the flour-milling, cereal-extrusion or grit-manufacturing operations, especially since the 100% daily value is in the microgram range, i.e. 400 mcg.”

Concerns with folic acidAs with any nutrient, concerns exist regarding the overconsumption of folic acid. The greatest of these is folic acid’s tendency to mask vitamin B12 deficiencies. Since folic acid has the ability to correct the anemia that is associated with a lack of B12, this deficiency can go undetected. This can result — especially among the elderly — in permanent nerve damage, since B12 maintains the sheaths that surround and protect nerve fibers.

Another less-publicized concern with folic acid, as suggested by Ram Chaudhari, Ph.D., senior executive vice president of research and development, Fortitech, Inc., Schenectady, NY, is zinc inhibition. “Folic acid and zinc interaction is very well-documented,” he says. “Folic acid ties up zinc so that both nutrients are not made available to the body. There occurs a circulation bond so that neither zinc nor folic acid are free for absorption.” The possible result of this interaction, in addition to the common problems associated with a lack of folic acid, is retardation of physical growth.

Adding valueSince FDA has set the high and low values for folic-acid food fortification, there isn’t much room for food manufacturers in providing ultra-rich sources of the nutrient. There are, however, ways in which to make the regulated folic-acid fortification stand out.

Chaudhari suggests that since folic acid requires the accompaniment of complementary vitamins and minerals in order to work effectively, developers should include a full range of nutrients — such as vitamins B6 and B12 — in folate-fortified products. These types of fortifications are common in cereals and pastas, and in some cases, manufacturers can tout the addition of these ingredients within products with FDA-approved health claims (see Title 21 of the Code of Federal Regulations, part 101).

“Folic acid needs to be accompanied by other vitamins and minerals to achieve maximum value,” says Chaudhari. “I see the trend going in the direction of multivitamin fortification. As a supplement, you take whatever is necessary, but to utilize these nutrients best you have to have some kind of substrate. These are cofactors after all. You have to have all of the substrates in line for all of them to act and gain the desired benefits, or, if you wish, the ‘added value.’ The folic-acid benefits for the homocysteine cycle, for example, can best be achieved with a complement of vitamin B6 and B12. You have to have that in order to make it a complete, two-carbon cycle.”

The data and research currently available on folic acid is boundless. The more learned about this ingredient’s effects on the body — especially in relation to other nutrients — the more room food scientists will have in designing healthful, even more functional, products.

Steven Luff is a Los Angeles-based food and restaurant writer specializing in organic and natural foods. He has worked for a number of years as a bread baker and appreciates the complexities of the food industry from company management to end product. He has written numerous articles regarding the medicinal qualities of food and the importance of wholesome ingredients.

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