Abstract
In the preceding chapters, it has been suggested that the use of folate and B12 supplements for all these homocysteinemia-induced disease states minimizes the pathophysiological effects, even when the cause is genetic. In view of this, it would seem pertinent to fortify foods with folate as well as B12 to protect all systems from the deleterious effects of homocysteinemia. The western countries have implemented this in the early 1980s, but it has not been introduced in our country. Considering the evidence of widespread folate and vitamin B12 deficiency in our population, it would be pertinent to fortify our staple grains with these vitamins.
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Bhargava, S. (2018). J Food Fortification. In: The Clinical Application of Homocysteine. Springer, Singapore. https://doi.org/10.1007/978-981-10-7632-9_12
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DOI: https://doi.org/10.1007/978-981-10-7632-9_12
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