Folic acid and food fortification. (debate over fortifying grains, flours, breads with folic acid): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on May 1, 1994. The length of the article is 2141 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: FDA proposals to fortify grains with folic acid, to prevent neural tube birth defects, have generated considerable debate. Advocates say women should begin ingesting 400 daily micrograms of folic acid three months before conception. Critics point to the danger of fortifying foods where folic acid is already present. In a concession to the latter, the FDA has set fortification levels at 140 micrograms per 100 grams of flour.

Citation Details
Title: Folic acid and food fortification. (debate over fortifying grains, flours, breads with folic acid)
Author: Gail L. Becker
Publication:Food Processing (Magazine/Journal)
Date: May 1, 1994
Publisher: Putman Media, Inc.
Volume: v55 Issue: n5 Page: p41(4)

Distributed by Thomson Gale