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United States Department of Agriculture

Agricultural Research Service

Title: Intakes of Added Vitamins - Folate, Vitamin B12, and Vitamin E

Authors
item Ahuja, Jaspreet
item Goldman, Joseph
item Perloff, Betty

Submitted to: Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: January 24, 2006
Publication Date: March 26, 2006
Citation: Ahuja, J., Goldman, J., Perloff, B. 2006. Intakes of added vitamins -- folate, vitamin B12, and vitamin E [abstract]. The Federation of American Societies for Experimental Biology Journal. 20(4):379.5, A563.

Technical Abstract: As foods in the marketplace continue to be fortified with nutrients, it necessitates separation of added forms of some vitamins from natural forms. The USDA Food and Nutrient Database for Dietary Studies (FNDDS) now includes added forms of folate, vitamin B12, and vitamin E. Folic acid, the added form of folate, is now found in a number of foods, including infant formulas, ready-to-eat (RTE) cereals and grain products such as pasta, rice, and bread. In contrast, foods containing added forms of vitamin B12 and vitamin E are limited, and may include some infant formulas, RTE cereals, meal replacement drinks and bars, and meat substitutes (mainly vitamin B12). The food composition data for these added nutrients were used in conjunction with the What We Eat in America, National Health and Nutrition Examination Survey (NHANES) 2001-02, to determine intakes from food among adults, 20 and over. Mean intake estimates were 197 mcg for folic acid, 0.8 mcg for added vitamin B12, and 0.5 mg for added vitamin E. About 44 percent of the total folate is obtained from folic acid on a weight basis. The proportions of added forms of vitamin B12 and E are much lower, at 10 percent and 4 percent, respectively.

Last Modified: 4/16/2014