Enhancement of folate in gluten-free cereal-based products

Folate intake falls below recommendations in several countries, and coeliac patients are at marked risk for poor folate status. The only effective treatment for coeliac disease is a life-long gluten-free diet where major folate sources - wheat, rye, and barley - are replaced by gluten-free products that
often contain less folate. Coeliac patients tend to reduce the consumption of cereal products which also leads to lower folate intake. In this project we study folate and associated B vitamins in gluten-free cereals and cereal-based products. The aim is to markedly raise folate levels by combining promising starting materials with bioprocesses, such as fermentation and germination. In addition, folate intake and status among coeliac patients will be investigated. Knowledge of folate enhancement, stability, and bioavailability is essential for further development of gluten-free foods with improved vitamin contents.