There is currently much debate as to the best means to increase folate intakes in European countries where folic acid fortification is not permitted. Information is required on the relative absorption and utilization of folates from foods as prepared and delivered to the consumer.

The absorption and transport processes of folates from foods are complex and, to large degree, not fully understood. 

At present it is not possible to predict bioavailability for a given diet or food, and the influence of food composition and other dietary and physiological variables on folate bioavailability cannot be determined accurately. Understanding factors controlling folate availability is a necessary, pre-competitive step to designing commercial processes which provide the desired levels of bioavailability and functionality.

There are also concerns as to possible adverse effects, particularly in the elderly, of the high consumption of folic acid from fortified foods, notably masking the diagnosis of vitamin B12 deficiency.

Therefore, strategies for increasing the consumption of natural food folates need to be explored. In particular, the question as to whether sufficient quantities can be absorbed from these foods to protect against chronic diseases.