CorrespondenceBread fortification with folic acid, vitamin B12, and vitamin B6 in Hungary
References (5)
US study recommends daily amounts of vitamins
Lancet
(1998)- et al.
Minimum effective dose of folic acid for food fortification to prevent neural-tube defects
Lancet
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Cited by (35)
The effect of in vitro simulated gastrointestinal digestive system on the biodegradation of B group vitamins in bread
2022, HeliyonCitation Excerpt :Bread preferred for food fortification in many countries since bread is a widely consumed food of all ages in society. Besides, the fortification of bread has a practical application compared to other foods in terms of standardization [Czeizel and Merhala, 1998]. Fortifying commercial whole wheat bread with the vitamin may be a satisfactory way to provide nutritional enhancement and provide extra health benefits to consumers.
Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere
2012, Journal of Cereal ScienceCitation Excerpt :Since bread is one of the most frequently consumed food products, it is reasonable to enrich it with nutritive substances. Commonly supplemented with protein preparations (Begum et al., 2011), bread is also frequently fortified with minerals (Karadzhov and Iserliyska, 2003) and vitamins (Czeizel and Merhala, 1998). Antioxidant substances may be added to bread to achieve health-promoting effects (Park et al., 1997), while other recipes may enrich the product with dietary fibre (Dalgetty and Byung-Kee, 2006).
Fortification of Vitamin B<inf>12</inf> to Flour and the Metabolic Response
2011, Flour and Breads and their Fortification in Health and Disease PreventionSyndromes, disorders and maternal risk factors associated with neural tube defects (VII)
2008, Taiwanese Journal of Obstetrics and GynecologyDietary prevention using vitamin B: A pilot flour-enrichement program in France
2004, Cahiers de Nutrition et de DietetiqueFolate revisited
2002, Medicina Clinica