Supported by a research grant from Glacéau®, Inc.
Absorption of Folic Acid and Ascorbic Acid from Nutrient Comparable Beverages
Article first published online: 3 NOV 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 9, pages H289–H293, November/December 2010
How to Cite
Carter, B., Monsivais, P. and Drewnowski, A. (2010), Absorption of Folic Acid and Ascorbic Acid from Nutrient Comparable Beverages. Journal of Food Science, 75: H289–H293. doi: 10.1111/j.1750-3841.2010.01844.x
- Issue published online: 3 NOV 2010
- Article first published online: 3 NOV 2010
- MS 20100435 Submitted 4/21/2010, Accepted 8/6/2010.
- ascorbic acid;
- folic acid
Abstract: One hundred percent fruit juices can help consumers increase the nutrient content of the diet since these beverages can be naturally rich in micronutrients. Micronutrient-fortified low-calorie beverages are an important alternative to those wishing to minimize their calorie intakes. However, little is known about the bioavailability of nutrients from fortified beverages relative to 100% fruit juices. The present study examined the bioavailability of ascorbic acid (AA) and folic acid (FA) in 100% orange juice (OJ) and a low-calorie beverage fortified with these nutrients. In a within-subjects, cross-over design, 12 adult men consumed a 591 mL serving of OJ, a low-calorie beverage fortified with AA and FA, and 1% low fat milk. Participants were aged 20 to 35 y, with body mass indexes between 20 and 30 kg/m2. Blood plasma concentrations of AA and serum concentrations of FA were assayed by serial blood draws, made at 30 min intervals for 4.5 h. Blood plasma concentration of AA was significantly greater after ingestion of the fortified beverage compared to after OJ ingestion. However, the bioavailability of AA did not significantly differ from that of OJ. Analyses of FA indicated no significant difference between fortified beverage and OJ. Consumption of both vitamin containing beverages led to higher concentrations of AA and FA than the milk control. This study showed that similar levels of AA and FA bioavailability can be attained through ingestion of 100% OJ and a fortified beverage.
Practical Application: A nutrient fortified beverage and a 100% OJ delivered similar amounts of folic acid and AA. However, the fortified beverage contained far fewer calories than the juice. Fortification can provide an effective way to increase the nutrient-to-calorie ratio of the diet.