The Scientific Advisory Committee on Nutrition is calling for folic acid to be added to bread and flour. A measure that would save hundreds of babies.

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Scott Bauer - United States Department of Agriculture
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The Telegraph

Adding folic acid to bread and flour would save hundreds of babies, say health experts

The Scientific Advisory Committee on Nutrition is calling for folic acid to be added to bread and flour

By Sarah Knapton, Science Editor

11:30PM GMT 24 Nov 2015

 

Folic acid should be added to bread and flour to prevent hundreds of babies being born or aborted every year with diseases like spina bifida, health experts have urged.

Although pregnant women have been urged to take folic acid supplements for decades the rates of

neural tube defects - birth defects of the brain, spine or spinal cord – have not fallen.

 

"Implementing advice to add folic acid to flour would reduce the risk of birth defects, such as spina bifida, in pregnancy"

Dr Alison Tedstone, Public Health England

 

The Food Standards Agency has recommended that folic acid be added to bread and flour, like in the US, but the government has still not acted on the advice.
In research published in the British Medical Journal (BMJ), experts from the Scientific Advisory Committee on Nutrition (SACN), said voluntary measures were failing.

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