Folate intake and food sources in Japanese female dietitians.
- Author:
Nahomi IMAEDA
1
;
Chiho GOTO
;
Yuko TOKUDOME
;
Masato IKEDA
;
Shinzo MAKI
;
Shinkan TOKUDOME
Author Information
- Publication Type:Journal Article
- Keywords: cooking loss; folate/folic acid; food sources; green tea; weighed diet records
- From:Environmental Health and Preventive Medicine 2002;7(4):156-161
- CountryJapan
- Language:English
-
Abstract:
OBJECTIVETo assess intake of folate/folic acid and food sources in Japanese female dietitians.
SUBJECTS AND METHODSWe evaluated folate consumption based on four season 7 consecutive day weighed diet records (WDRs) provided by 80 Japanese female dietitians and compared the results with data from a national survey. We then selected informative foods for folate intake on the basis of 2,240 WDRs according to contribution and multiple regression analyses.
RESULTSDaily folate consumption (mean±SD) among Japanese dietitians was 413±158 μg from raw foods and 343±128 μg from cooked foods. Average residual rate after cooking was 84±8%. Folate intake in summer was lower than that in other seasons by analysis of variance. According to contribution and multiple regression analyses, the major contributors were vegetables, fruit and green tea.
CONCLUSIONSDaily folate intake among Japanese female dietitians was far greater than the 200 μg recommended daily allowance for the Japanese. Irrespective of selection methods and raw/cooked foods, major folate sources were found to be green tea along with vegetables and fruit.
