Folate is a form of a water-soluble B vitamin (B-9) that occurs naturally in food, and folic acid is the synthetic form of this vitamin. Since 1998, folic acid has been added to cold cereals, flour, breads, pasta, bakery items, cookies, and crackers, as required by federal law. Foods that are naturally high in folate include leafy vegetables (such as spinach, broccoli, and lettuce), asparagus, fruits (such as bananas, melons, and lemons) beans, yeast, mushrooms, organ meats, orange juice, and tomato juice.
Folic acid is used for preventing and treating low blood levels of folate (folate deficiency) and high blood levels of homocystine (hyperhomocysteinemia). Women who are pregnant or might become pregnant take folic acid to prevent miscarriage and "neural tube defects." These are serious birth defects such as spina bifida, when the fetal spine and back do not close in the womb. Folic acid is also used for many other conditions including depression, stroke, decline in memory and thinking skills in older people that is more than what is normal for their age, and many others
There has been some concern that high levels of folic acid supplementation was associated with increased risk for breast, prostate and other cancers. But a study published in Lancet suggests otherwise.
Researchers reviewed data from 13 clinical trials including more than 50,000 people taking either 2,000MCG or a placebo per day for at least five years. They concluded that taking a high does of folic acid resulted in no higher risk than a placebo for cancers of the breast, prostate and lungs.
The RDA for folic acid is 400mcg per day, which is easy enough to get through your diet. Pregnant women may wish to play it safe by supplementing with that amount.
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