Aim. To study the relationship between blood homocysteine levels and genetic and epigenetic factors and assess the possibility of correcting homocysteine levels using products enriched with methylated forms of B vitamin.Material and methods. The study included 20 people (6 men and 14 women) aged 24-67 years (mean age — 41,5 years). Muscleto-fat ratio was determined by bioelectrical impedance analysis. The plasma concentration of homocysteine was measured using an immunochemistry analyser. Polymorphism analysis of folate cycle genes was performed using polymerase chain reaction. Statistical processing of the material, training and data prediction was performed using artificial neural networks (ANNs). Homocysteine levels before a 3-month consumption of fortified products are presented as Hc₁, after — Hc_2.Results. The blood level of homocysteine before taking fortified fruitberry bars varied from 6,5 to 24,2 µmol/l, averaging 12,45±2,9 µmol/l. After 3 months of use, the blood homocysteine level decreased to the range of 7,1-18 µmol/l and, on average, amounted to 10,87±2,6 µmol/l (p=0,028). Hyperhomocysteinemia was detected in two women (19,7 and 24,2 µmol/l) and one man (17,1 µmol/l). After consuming fruitberry bars, a significant decrease in blood homocysteine levels was observed from 19,7 to 14,3 µmol/l, from 24,2 to 14,1 µmol/l and from 17,1 to 15,5 µmol/l, respectively. A significant average correlation was revealed between Hc1 and Hc2 (r=0,579; p<1×10-5). Correlations were noted between blood homocysteine levels and body mass index, as well as responses about elevated blood glucose levels and the frequency of desire to reduce body weight (p<6,74×10^-5).Conclusion. The results demonstrate a significant decrease in blood homocysteine in all participants when taking food products fortified with methylated forms of B vitamin (p=0,028). Individuals adhering to dietary restrictions showed a more pronounced decrease in homocysteine levels (p<6,74×10^-5).