HEALTH NOTES
It’s long been recommended that women take folic acid supplements during early pregnancy, to reduce the risk of certain developmental problems for the baby.
Now, the Government plans to fortify non-wholewheat flour with folic acid, so it will be in breads, among other things.
What exactly is folic acid?
It’s the synthetic version of Vitamin B9 that’s needed to form red blood cells. It occurs naturally in food as folate, says Dr Harriet Bradley, medical director at online GP service, Livi (livi.co.uk).
The plans to fortify flour focus on infant development – as this is especially crucial – however vitamins are important for everybody.
Where do we normally get folic acid from and why might we need more?
Many foods are rich in folate, particularly broccoli and other green vegetables like cabbage, kale and spinach. Other good sources include beans and legumes; beef extracts and yeast; oranges and orange juice; wheat bran and other whole grain foods, plus poultry, pork, shellfish and liver. However, folic acid is watersoluble so it is needed daily and cannot be stored in the body, says Dr Bradley. It is also easily lost in cooking, especially if food is boiled or overcooked.
Why is folic acid to important for growing babies?
Dr Bradley explains: “Folic acid helps prevent birth defects known as neural tube defects, including spina bifida. When you are pregnant, it’s difficult to get enough folate recommended for a healthy pregnancy from food alone, which is why it’s important to take a folic acid supplement. You should take a 400 micrograms tablet every day when you begin trying for a baby, and until you are 12 weeks pregnant. If you are at an increased risk of your pregnancy being affected by neural tube defects, consult your doctor, who will likely advise you to take a higher dose of folic acid.”