@article{fdi:010094586,
  title = {{I}gnoring the impact of fermentation could result in substantial misestimation of folate and cobalamin adequacy : a simulation study on {I}njera consumption in the {E}thiopian context},
  author = {{V}erger, {E}ric and {F}ortin, {S}onia and {T}amene, {A}. and {A}shagrie, {H}. and {M}ouquet {R}ivier, {C}laire and {H}umblot, {C}hrist{\`e}le},
  editor = {},
  language = {{ENG}},
  abstract = {{B}-vitamin content of plant-based foods can be deeply modified by fermentation, particularly the active cobalamin form, which is often

considered to be zero in food composition databases. {W}e simulated the consequences of including or excluding the impact of fermentation in

estimating folate and cobalamin adequacy using secondary data obtained from a survey of 323 women in {E}thiopia plus the vitamin content

of injera (fermented flat bread) reported in the literature. {A}s folate content can change during fermentation, the prevalence of inadequacy in

scenarios that include the effect of fermentation was higher (90%) or lower (67%) than in the original data. {O}ur simulation based on data

obtained using cobalamin-producing microorganisms lowered the prevalence of inadequacy to 54%. {I}gnoring the impact of fermentation

may result in substantial misestimation of folate and cobalamin adequacy in {E}thiopia, and it should be evaluated in other contexts in which

fermented foods are consumed as staple foods.},
  keywords = {{ETHIOPIE}},
  booktitle = {},
  journal = {{C}urrent {D}evelopments in {N}utrition},
  volume = {9},
  numero = {4},
  pages = {104581 [5 ]},
  ISSN = {2475-2991},
  year = {2025},
  DOI = {10.1016/j.cdnut.2025.104581},
  URL = {https://www.documentation.ird.fr/hor/fdi:010094586},
}