It’s not just pregnant women who need to bump up their intake of folate and folic acid. It turns out everyone could use more of the vitamin in their daily diets as it may lower the risk of developing colorectal (colon and rectal) cancer.
A recent study examining the relationship between folate intake and colorectal cancer found that all forms and sources of folate, a B vitamin that occurs naturally in food, were associated with a lower cancer risk. The strongest association was seen with total folate, which includes naturally occurring food folate and folic acid from fortified foods and dietary supplements.
It was previously thought that higher intake levels of folate – thanks to the recent mandatory folate fortification of foods in the United States – increased colorectal cancer risk. However, the new study did not find an increased colorectal cancer risk with even the highest intake levels of folate.
Folate is responsible for normal cell growth, including DNA synthesis and repair, making it a vital vitamin. Natural sources of folate include green, leafy vegetables (such as spinach and turnip greens), fruit (including citrus fruits and juices), and dried beans and peas. Enriched breads, cereals, flours, corn meals, pastas, rice and other grain products are also good sources of the nutrient.posted on December 31, 1969 in news