Prevention of neural tube defects with folic acid a success but...

Scott, Joan; Weir, Donald G.; Kirke, P. N.

doi:10.1093/qjmed/87.12.709-a

Cited by 7 publications

(2 citation statements)

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“…Since moderate reduction in folate status results in elevated plasma homocysteine, a relationship between folate status and risk of cardiovascular disease has been established (Genser et al , 2006). Whilst supplements are suitable for those aware of the potential benefit, even following significant publicity it's clear that only a minority of people, especially in the poorer socio‐economic group where the risks are greater, can be induced to take them on a regular basis (Scott et al , 1994, Genser et al , 2006). This has resulted in suggestions that the diet should be fortified with folic acid, and in The USA it is now policy that all flour is required by law to be fortified with folic acid (Selhub, 2006).…”

Section: Introductionmentioning

confidence: 99%

Functional biscuits and coronary heart disease risk factors

Boobier

Baker

Hullen

et al. 2007

British Food Journal

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PurposeThe purpose of this study is to biomedically assess biscuits designed to reduce selected risk factors for coronary heart disease, in particular serum homocysteine and glucose.Design/methodology/approachIn this study, one of the countries leading jam sandwhich biscuits was significantly modified, with particular attention being paid to sugar, fat and salt concentration. A traditional biscuit was converted to a functional food by the addition of vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.FindingsThe results obtained from a clinical trial demonstrated that serum homocysteine and blood glucose were significantly decreased (P < 0.05) when the modified product and the traditional biscuit were compared. These findings confirm that a health promoting biscuit can be produced commercially, and have similar organoleptic properties as the standard high fat, high sugar and salt product.Practical implicationsThese findings could have significant implications to the biscuit industry, as producers of products traditionally associated with poor health. This study shows that biscuit formulations can be modified significantly, and that the resultant dough yield biscuits which can be produced under commercial conditions, be organoleptically acceptable and reduce risk factors associated with coronary heart disease.Originality/valueMoving into the twenty‐first century, there is no reason why biscuit consumption should be associated with poor health. Recipe and processing modifications are possible, thanks to new and innovative raw materials and an understanding of dough rheology.

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Section: Introductionmentioning

confidence: 99%

Functional biscuits and coronary heart disease risk factors

Boobier

Baker

Hullen

et al. 2007

British Food Journal

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“…Since moderate reduction in folate status results in elevated plasma homocysteine, a relationship between folate status and risk of cardiovascular disease has been established [ 29 , 31 ]. Whilst supplements are suitable for those aware of the potential benefit, even following significant publicity, it's clear that only a small minority of people, especially in the poorer socio-economic sector where the risks may be greater, will take beneficial supplements on a regular basis [ 32 ]. This has resulted in suggestions that the diet should be fortified with folic acid, and in the USA it is now policy that flour is required by law to be fortified with folic acid.…”

Section: Introductionmentioning

confidence: 99%

Development of a healthy biscuit: an alternative approach to biscuit manufacture

Boobier

Baker

Davies

2006

Nutr J

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Objective: Obesity (BMI >30) and related health problems, including coronary heart disease (CHD), is without question a public health concern. The purpose of this study was to modify a traditional biscuit by the addition of vitamin B 6 , vitamin B 12 , Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.Design: Development and commercial manufacture of the functional biscuit was carried out in collaboration with a well known and respected biscuit manufacturer of International reputation. The raw materials traditionally referred to as essential in biscuit manufacture, i.e. sugar and fat, were targeted for removal or reduction. In addition, salt was completely removed from the recipe.Participants: University students of both sexes (n = 25) agreed to act as subjects for the study. Ethical approval for the study was granted by the University ethics committee. The test was conducted as a single blind crossover design, and the modified and traditional biscuits were presented to the subjects under the same experimental conditions in a random fashion. Results:No difference was observed between the original and the modified product for taste and consistency (P > 0.05). The modified biscuit was acceptable to the consumer in terms of eating quality, flavour and colour. Commercial acceptability was therefore established. Conclusion:This study has confirmed that traditional high-fat and high-sugar biscuits which are not associated with healthy diets by most consumers can be modified to produce a healthy alternative that can be manufactured under strict commercial conditions.

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