1. Institute of Food Research FOLATE: FROM FOOD TO FUNCTIONALITY & OPTIMAL HEALTH (QLK1-1999-00576) Paul Finglas (Scientific Coordinator) Nutrition Health & Consumer Science Division

2. Background Folate protects against NTDs –Low folate+MTHFR TT » >Hcy –Fortification all flours at 240µg/100g (COMA)? Lowers Hcy – may be risk factor for CVD & stroke Polymorphisms in MTHFR may protect against some cancers but have an opposite effect in others Current requirements based on absence of deficiency - not risk of NTD or genotype effects

3. Project Details Total cost = 2.9 meuro [EU: 2.2 (76%)] 42 months, 1/2/00-31/7/03 13 partners from 9 EU countries Research institutes, universities, clinical & industry Links to researchers in USA, Australia & SA Web site: www.ifr.bbsrc.ac.uk/folatewww.ifr.bbsrc.ac.uk/folate

4. Project Aims Development of foods + improved use of raw materials & processing techniques for diet rich in folates Quantification of bioavailability of natural folate versus PGA from fortified foods Efficacy of folates in moderating specific risk factors for disease Pre-competitive information for development of sustainable dietary folate strategies for use within European food industry

5. Dietary components Optimise processing BIOAVAILABILITY In Vitro mode (WP 4; P8) In Vivo model (WPs 5.1 & 5.2) Ileostomy (P5) Stable isotopes (P1) WHOLE BODY FOLATE STATUS & METABOLISM Bioactivity & Functionality (WPs 6.1 & 6.2; P1) Standardised methods for blood folate analysis Homocysteine lowering Isotopic urinary excretion Process effects (WP 3; P5) Folate content / forms Effects of processing INTAKE (WPs 1 & 1.2; P6) Review data for baseline intakes Standardised methods for food folates Preparation of model foods and isolates (WPs 2 & 2.2; P1) Intrinsic labelling of foods Labelled isolates REQUIREMENTS Age & Genotype Effects (WPs 7.1 & 7.2) Effect of age on uptake & retention (P2) Effect of genotype & form on absorbility (P10) Increased fortification on B deficiency - dafe intakes Information on fortification / supplementation strategies 12 RELATIONSHIPS BETWEEN WORKPACKAGES

6. Process Effects (WP3) Fermentation effects on folate content/forms in vegetables, dairy foods & cereals (SW) Rye bread - sour dough processing conditions & rye varieties (FI) Effects of high pressure vs mild pasteurisation processing on folates in oranges & juices (IT) Effects of minimal processing vs autoclaving on folates in vegetables (tomatoes & peas) (ES)

7. Rome Study: Phase A 1200 Placebo 56 Natural diet (0.2mg/d) 56 5-MeTHF (0.2mg/d) 56 Folic acid (0.2mg/d) 56 300 Upper 25 th 1200 subjects enrolled out of 2000 informed Upper 25 th percentile selected = 300 subjects

8. Rye müsli dish

9. Major Project Deliverables Accuracy/reliability of current food folate data - implications for intake calculations New/refined processing techniques for foods with enhanced folate content, bioavailability & functionality Rapid in vitro models for predicting folate availability for absorption & dietary factors that influence this In vivo models for predicting folate absorption + factors that influence rate/limit of absorption Efficacy of various folate strategies for lowering plasma Hcy in general population (influence of age, sex & genotype)

10. Project Dissemination Web Site ( www.ifr.bbsrc.ac.uk/folate) www.ifr.bbsrc.ac.uk/folate Newsletter (2/year) Project Meetings (2/year) & summary reports Talks and posters at relevant conferences: –Bioavailability 2001 (Interlaken) –Homocysteine Conference (Sorrento) –ICN (Vienna) Final Conference (2003?)