Introduction: Folic acid, a B vitamin, plays a critical role in DNA and RNA production and cellular division. This vitamin is especially essential for pregnant women, as the need for it significantly increases during pregnancy. Fortifying foods with folic acid can enhance the nutritional status of pregnant women and reduce the risk of adverse outcomes such as neural tube defects in the fetus. rich food sources of Folic Acid: _Green leafy vegetables (such as spinach and kale), legumes, fruits and whole grains are primary sources of folic acid.
Methods: In a study conducted on 77 female smokers with cervical dysplasia, it was found that folic acid fortification led to a 63% increase in folate intake among these individuals. Moreover, the proportion of women whose folate consumption fell below the estimated average requirement decreased after fortification. Another study indicated that pregnant women consuming 850 micrograms of folic acid showed higher serum folate levels compared to those consuming 450 micrograms
Results: Raise public awareness about the importance of folic acid and its rich food sources, particularly among pregnant women and those of childbearing age.
Encourage the consumption of folic acid supplements, especially in areas with a high prevalence of this deficiency.
Conclusion: This amount equates to approximately 600 micrograms of dietary equivalents, considering 50 to 75 percent bioavailability of folic acid in foods. Consumption of green leafy vegetables among non-pregnant women led to higher levels of DHA(a type of omega-3 fatty acid) in the blood, demonstrating the positive impact of these vegetables on nutritional status.