2007 Volume 24 Pages 171-178
The purpose of this study was to elucidate the dietary factors that influenced serum folate. Data were obtained from 36 vegetarians and 70 omnivorous middle-aged voluntary women. The vegetarian diet consisted mainly of unpolished rice, green vegetables, and tofu (bean curd), under a physician’s guidance, and there were individual variations. Serum folate concentrations were measured by chemiluminescent immunoassay. The BMI, % body fat, waist circumference, and diastolic pressure in the vegetarian group were significantly lower than those in the non vegetarian group. The folate intakes from cereals, nuts and seeds, pulses and green vegetables in the vegetarian group were significantly more than those in the non vegetarian group. The serum folate and the blood rheology in the vegetarian group were significantly higher than in the non vegetarian group. In dietary behavior, the point of preference for excess (4 items), recognition of constitution (3 items), and snack intention (3 items) in the vegetarian group were lower than those in the non vegetarian group. Serum folate levels were significantly correlated with the intakes of folate from nuts and seeds, pulses, fruits and green vegetables. Serum folate levels were significantly negative correlated with the intakes of energy, fat, carbohydrate, vitamin D and B12. These data suggest that the vegetarian diet increase the serum folate, and subsequently decreased the risk of cardiovascular disease and Alzheimer disease.
