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The Bioavailability of Folic Acid Added to Wine

JONATHAN D. KAUNITZ, M.D.; and JOHN LINDENBAUM, M.D.
[+] Article and Author Information

Grant support: by Research Grant AA 00249 from the National Institutes of Health.

▸Requests for reprints should be addressed to John Lindenbaum, M.D.; Medical Service, Harlem Hospital Center; Lenox Avenue and 135th Street; New York, NY 10037.


Ann Intern Med. 1977;87(5):542-545. doi:10.7326/0003-4819-87-5-542
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Folate deficiency is a frequent cause of anemia in alcoholics, but little attention has been paid to its prevention. Folic acid was readily soluble in wines of high ethanol content at concentrations of 10 µg/ml. Lactobacillus casei folate activity of folic acid added to wines was well maintained during a month's storage at room temperature and fell to 61% to 66% of original activity after 3 months. Pteroylglutamic acid, 10 µg/ml, added to wines and given in doses of the beverages (4 ml/kg body weight) that caused inebriation, was well absorbed by six normal human volunteers (mean maximal increment in serum folate concentration ± SEM, 71 ± 8 ng/ml) and by seven recently intoxicated chronic alcoholics (mean increment, 94 ± 4 ng/ml). Folate deficiency in alcoholics could be prevented by the fortification of alcoholic beverages with the vitamin.

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The bioavailability of folic acid added to wine. Ann Intern Med 1977;87(5):542-5.
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