Study says folic acid cuts heart defects

FOLIC acid added to food reduces the rate of congenital heart defects, according to research.

The study shows folic acid, a B vitamin required in human diets for several biological functions, was associated with reduced rates of congenital heart defects.

Study senior author Professor KS Joseph, of British Columbia University in Canada, said: “Our study examined the effect of folic acid food fortification on each specific sub-type of congenital heart disease based on the Canadian experience before and after food fortification was made mandatory in 1998.”

Influences, such as maternal age, multiple births, pregnancy complications, pre-natal diagnosis and pregnancy terminations were considred as researchers analysed data from nearly six million Canadian births from 1990 to 2011.

They found folic acid food fortification was associated with an 11 per cent reduction in rates of congenital heart defects overall.

They also found the beneficial effects of folic acid were evident in some subtypes of congenital heart defects but not others.

Canada mandated adding folic acid to all types of flour, enriched pasta and cornmeal, primarily aimed at preventing neural tube defects in 1998. Food fortification with folic acid was implemented at around the same time in the USA.

Mr Joseph added that women who are trying for a baby should start taking folic acid supplements before getting pregnant as they may not receive adequate folate from diet alone.

The findings were published in the journal Circulation. Pictures from our archive