Folic acid addition in bread is improving health

News that adding folic acid to bread flour is improving levels of folate in the Australian population is welcome, said Parliamentary Secretary for Health and Ageing Catherine King.

King said the results of the study, published in the Medical Journal of Australia , showed blood folate levels have significantly improved since mandatory fortification was introduced.

“Since September 2009, Australian millers have added folic acid (a form of the B vitamin folate) to wheat flour for making bread,” King said.

“I congratulate industry for the work they’ve done in implementing this important initiative which aimed to reduce the number of neural tube defects (severe birth defects such as spina bifida) in the Australian population by increasing folic acid intakes in women who may become pregnant.”

King said sufficient folic acid was vital for women in the lead-up to getting pregnant. As well as being essential for pregnant women, getting enough folate is important for everybody as it helps the body make healthy new cells.

“The decision to introduce mandatory fortification was taken after a comprehensive, rigorous safety assessment by Food Standards Australia New Zealand (FSANZ).

“FSANZ is continuing to monitor emerging scientific research on folic acid and public health and safety.”

Mandatory fortification of folic acid in bread is one step in reducing the number of neural tube defects. For example, anyone considering getting pregnant should also consider taking folic acid supplements.”

Consumers can identify foods with added folic acid by checking the ingredient list on the label of packaged foods.