Low folate intakes are commonly found in many populations throughout the world. Low folate status can lead to megaloblastic anemia, increase the risk of colon cancer and increase risk of women giving birth to a baby with neural tube defects. Low folate intakes also elevate plasma homocysteine, which has been shown to be a risk factor for cardiovascular disease. Persistence of low folate intakes in many countries suggest that consumption of fortified food products will likely be an important part of achieving optimal folate intakes. Because of the high acceptance rates and importance of dairy products in the diets of many Western countries, milk could be an acceptable vehicle for folic acid fortification. However, differences in milk pasteurization processes, for example normal versus ultra-high temperature (UHT) pasteurization, can affect folate binding protein naturally found in milk. There is current debate about the role of folate binding protein in folate bioavailability.
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