The effect of folic acid on the development of stomach and other gastrointestinal cancers

OBJECTIVE: To evaluate the roles of folic acid and beta-carotene in the chemoprevention of gastric and other gastrointestinal (GI) cancers. METHODS: In a randomized, double-blind, placebo-controlled trial, a total of 216 patients with atrophic gastritis were randomly assigned to one of the four groups: (1) folate (FA, 20 mg per day plus vitamin B(12) 1 mg, intramuscularly, per month for one year, then 20 mg two times a week plus 1 mg per three months for the next year); (2) natural beta-carotene (N-betaC, 30 mg per day for first year, then 30 mg two times a week for the next); (3) synthetic beta-carotene (S-betaC, administered as in N-betaC); and (4) placebo. Follow-ups continued from 1994 to 2001. RESULTS: A total of 7 new cases of gastrointestinal cancers were diagnosed with 3 stomach, 1 colon and 1 esophageal cancers occurring in the placebo group; 1 stomach cancer in both of the N-betaC and S-betaC groups, and no cancer occurring in FA group. In terms of GI cancers, there was a significant reduction in the FA group, compared with the placebo group (P = 0.04). A similar trend was observed in both N-betaC and S-betaC groups (P = 0.07 - 0.08). Taken together, the three intervention groups displayed a highly significant decrease in occurrence (P = 0.004, vs placebo), and a lower risk for GI cancers (OR = 0.12; 95% confidence interval, 0.03 - 0.51). For development of gastric cancer, any one of the three active-treated groups did not reach statistically significant reduction. The FA group showed obvious improvement of the gastric mucosal lesions with more patients displaying lesions reversed or stable atrophy and inflammation (P = 0.04), reversed intestinal metaplasia (P = 0.06) at the end of follow-up, and reversed displasia (P = 0.017) at 12 months. Two cases of false jaundice were found in beta-carotene groups with no influence on administration, and no side-effects were reported in FA group. CONCLUSIONS: This trial revealed the interventional effect of folic acid on the development of GI cancers, a similar effect of beta-carotene was also detected. Also, folic acid may be of use to treat atrophic gastritis by preventing or reversing the precancerous lesions.

Physicochemical,microbiological and sensory properties of low fat yoghurt fortified with carrot powder

Yoghurt is considered as a healthy food and incorporating carrot powder will make it even healthier.Carrot powder is a good source of beta carotene and provitamin A.The objective of this study was to determine the effects of adding carrot powder on the physicochemical,microbiological and sensory properties of low fat plain yoghurt.Plain and carrot yoghurt were prepared in the laboratory scale production using low fat milk.Carrot yoghurt was prepared by blending low fat milk with 1%,2%and 3%carrot powder before fermentation.Physicochemical analysis revealed a decrease in pH value and an increase in titratable acidity,viscosity and total soluble solids with the increase of carrot powder.On the other hand,protein content decreased with the increase of carrot powder.In terms of the lightness(L*)and the redness(a*),3%carrot yoghurt had low values of lightness while it had higher values of redness.Microbial count showed the significant difference between the 3%carrot yoghurt and 1%and 2%carrot yoghurt.There was a significant difference on the sensory scores of colour and aroma of carrot yoghurt and plain yoghurt as the carrot yoghurt got higher scores than plain yoghurt.There was no significant difference(p<0.05)between the acceptability of the plain yoghurt,1%and 2%carrot yoghurt and a significant difference was there between 3%.Thus,fortifying yoghurt with 1%and 2%carrot powder produced acceptable yoghurt with beneficial health effects.