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Hertrampf, E., Cortés, F., Erickson, J.D., Cayazzo, M., Freire, W., Bailey, L.B., Howson, C., Kauwell, G.P. and Pfeiffer, C. (2003) Consumption of Folic Acid-Fortified Bread Improves Folate Status in Women of Reproductive Age in Chile. Journal of Nutrition, 133, 3166- 3169.

has been cited by the following article:

• TITLE: Effect of a 12-Week Dietary Intervention with Folic Acid or Folate-Enhanced Foods on Folate Status in Healthy Egyptian Women

  AUTHORS: Mohammed E. Hefni, Mohamed T. Shalaby, Rasha A. Mohamed, Ahmad M. Elwa, Cornelia M. Witthöft

  KEYWORDS: Folic Acid, Folate-Enhanced Legume Foods, Human Intervention, Folate Status

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.14, December 5, 2016

  ABSTRACT: The Egyptian government introduced wheat-flour fortification with iron and folic acid to reduce the incidence of neural tube defects, but suspended it for technical reasons. We previously developed novel legume foods with enhanced folate content. In this study, we investigated the efficacy of 12-week intervention with folate-enhanced foods versus folic acid supplement in improving folate status in Egyptian women. A randomized, parallel intervention trial with two active groups (n = 19, n = 18) and one blinded control group (n = 20) was executed over 12 weeks. Volunteers received either germinated legume foods and orange juice (≈250 μg/d folate) or folic acid supplement (500 μg/d) or apple juice (0 μg/d folate). Folate status was assessed by erythrocyte and plasma folate and total homocysteine (tHcy) at day 0, and after 8 and 12 weeks of intervention. After 12 weeks, mean plasma folate increased by 14 (P