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1992-12-06
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Folate (folic acid and related compounds) is a
water-soluble vitamin widely distributed in foods.
Functions: Involved in red blood cell production; aids
in the formation of genetic material within every body
cell.
Sources: Liver; yeast; dried beans, peas and lentils;
oranges; fortified ready-to-eat cereals; whole-wheat
products; some vegetables (including asparagus, beets,
broccoli, brussels sprouts, and spinach).
Deficiency: Signs include cracks on the lips and at
the corners of the mouth, anemia, gastrointestinal
disorders (such as malabsorption), and infertility. Folate
deficiency is believed to be rare, and there is little
evidence it constitutes a major problem in the United
States. Those who may be most vulnerable are premature
infants, women during the last half of pregnancy, women who
use oral contraceptives, and people using certain types of
anti-convulsants.
Excess: Very large doses may bring about convulsions
in epileptics who are taking the anticonvulsant drug
phenytoin. Without evidence of benefit from high doses and
with some evidence of potential for toxicity, high intakes
of folate supplements are not recommended by the National
Research Council of the National Academy of Sciences.
U.S. Recommended Daily Allowances
Infants Children Adults and Pregnant or
(0-12 mo.) (1-3 years) Children 4 Years+ Nursing Women
100 micrograms 200 mcg 400 mcg 800 mcg
(The U.S. RDA amounts are sufficient to meet the needs
of practically all healthy people. FDA set these based on
the 1968 Recommended Dietary Allowances by the National
Research Council of the National Academy of Sciences.
However, in 1989, the council lowered the RDA for folate to
2 micrograms for men and 180 micrograms for women because
researchers found that although U.S. diets contain half as
much folate as recommended in 1968 RDAs, such diets do not
lead to deficiencies. FDA is in the process of revising its
U.S. RDAs.)