Folic acid to be added to flour to help stop birth defects


The UK government has announced that non-wholemeal wheat flour is to be enriched with folic acid in a bid to reduce numbers of babies born with neural tube defects such as spina bifida. Officials are giving flour manufacturers a deadline of 2026 to conform to the new regulation. The measure is predicted to prevent about 200 cases of such birth defects annually, while improving maternal health.

Pregnant women and those planning pregnancies will still be advised by doctors to take synthetic folic acid supplements for sufficient levels of the vitamin, particularly during early pregnancy, which helps develop the baby’s skull, brain and spinal cord structure. Whole grains still provide a rich source of natural folate as well.

This move has been largely welcomed by medical professionals, some of whom have been calling for such an amendment for some time. Similar measures have been put in place in countries including Australia and Canada, which have shown positive results. But critics say the alteration doesn’t go far enough, as only non-wholemeal flour will be fortified, leaving some people unable to benefit from the new measures.

Professor Neena Modi, neonatal medicine expert at Imperial College London, points out that those who have gluten sensitivities or prefer rice instead of bread are excluded from the benefits of such an addition to flour, further exacerbating health inequalities. Additionally, while most people get enough folate from their diet, it is estimated that half of all pregnancies are unplanned, making it even more critical to provide better protection for all unborn babies via the fortification of flour.

Small millers producing less than 500 metric tonnes of flour each year will be excluded from the new amendment. In the UK, flour already contains various fortified materials such as iron, thiamine, niacin and calcium, all of which are designed to help promote better public health

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