IFR co-ordinates EU-funded investigation of folates in foods

Folates are essential in the diet and are important in reducing the risk of neural tube defects. They can also lower homocysteine levels in blood. Elevated levels of homocysteine may be linked to increased risk of cardiovascular disease and stroke. The Institute of Food Research, based on the Norwich Research Park, is coordinating twelve European Research Institutions to investigate the folate content of various foods (both raw and processed), and ways to maximise their beneficial effects on health for the consumer.

"Understanding how food processing affects the amount of folate in foods, is an important step towards optimising folate supply in the diet," said Paul Finglas, scientific co-ordinator of the project. "Adequate folate nutrition around the time of conception is important for the prevention of birth defects such as spina bifida. It may also have a role in reducing the risk of cardiovascular disease and some cancers, and we need to know more about absorption, metabolism and function of folates in the body," he added.

Participating in the project are nutritional scientists, clinicians and food technologists from Germany, Israel, UK, Italy, Spain, Finland, Sweden and the Netherlands. They are seeking methods to provide folate-rich and enriched foods with optimal qualities for health. In the project, foods and beverages such as spinach, gazpacho soup, orange juice, Sauerkraut, yoghurt, rye bread and low-alcohol beer are being studied.

The researchers will investigate how processing affects both the content and distribution of folates in foods. The project will concentrate on fermented products, as we know that this process has the potential for enhancing folate content in foods, and minimal processing techniques for fruits and vegetables. The biological form of folate is important in determining its availability for absorption and metabolism. The project should allow us to identify ways that will allow processors to optimise conditions to maximise available folates.

Information on the wider aims of the project is available on the project web page www.ifr.ac.uk/folate.  Background information on the role of folate in the diet can be found at (link to updated folate food info sheet on IFR website).

The project is funded by the EC under Framework V - Quality of Life and Management of Living Resources.

• The project partners comprise seven academic and three publicly funded research centres from across Europe, and three industrial partners; Brewing Research International, Kellogg and Cerealia.

• Folate deficiency is common in UK teenage girls (10%), older adults (35%) and during pregnancy.

• The mission of the Institute of Food Research is to carry out independent basic, and strategic research on food safety, quality, nutrition and health. It is a company limited by guarantee, with charitable status, grant aided by the Biotechnology and Biological Sciences Research Council (BBSRC). 

• The Institute is based on the Norwich Research Park.

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