Folic acid will be put in bread-making flour to prevent devastating birth defects that can result in death or lifelong disability. Fortifying bread and other food staples with folic acid has significantly reduced birth defects of the brain, spine, or spinal cord in other countries including the United States, Canada and Australia. Low folate levels in mothers cause neural tube defects that result in the death of babies, or lifelong disability,” Food Safety Minister Dr Ayesha Verrall said. Folic acid fortification restores what is lost during processing such as flour milling. It is difficult to get enough from diet alone, and women are advised to take folic acid tablets.

Source: Otago Daily Times July 07, 2021 16:30 UTC