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| Important basics | ||
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| Fat-soluble vitamins | ||
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| Water-soluble vitamins |  |
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| Elements | ||
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- Water-Soluble Vitamins -
21: FOLACIN
Folacin is present in many forms in food. It is sometimes referred to as folic acid, or folate.
The availability to the body of folacin in food depends not only on the form, but also on other food properties, such as acidity, the amount of dietary fibre and the amount of carbohydrate.
Folacin is water soluble and easily lost in discarded cooking water. It is also sensitive to heat, to air or oxygen and to alkaline conditions.
Folacin, like vitamin B-12, is involved in the formation of the genetic material of newly forming cells and in protein formation. The consequences of deficiency include anaemia
and defective lining of the gut, adversely affecting absorption of many nutrients. Since the number of blood platelets (which play a part in blood clotting) can be low with folacin deficiency, a tendency to prolonged bleeding can also occur.
Those at risk from folacin deficiency include users of certain medications (see Figure 20), pregnant women, the elderly and alcohol abusers.
FOLACIN INTAKE
| Recommended daily dietary intake of folacin as total folate (Australia): | |
| Infants:
Children: Adult men: Adult women: Pregnancy: Lactation: |
50-75 micrograms
100-200 micrograms 200 micrograms 200 micrograms 400 micrograms 350 micrograms |
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Water-Soluble Vitamins |
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| - | Vitamin
B-1 (thiamin) |
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| - | Vitamin
B-2 (riboflavin) |
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| - | Niacin | ||
| - | Vitamin B-6 | ||
| - | Vitamin
B-12 (cyano-cobalamin) |
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Folacin | ||
| - | Pantothenic acid | ||
| - | Biotin | ||
| - | Vitamin C | ||
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Also
on this page:
- Folacinintake
- Folacin RDI
- Food charts
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