Folic acid could be added to flour to protect against birth defects

FOLIC ACID could be added to flour in a ‘game-changing’ public health move to help reduce birth defects, reports suggest.

Medics have long called for the move, saying that it could reduce the incidence of conditions such as spina bifida.

Pregnant women and those who are trying to conceive are advised to take a daily supplement of 400 micrograms of folic acid, at least until the 12th week of pregnancy.

But many women do not take the supplements – especially if their pregnancy is unplanned.

The NHS Choices website says that folic acid is important to foetus growth and can significantly reduce the risk of neural tube defects such as spina bifida.

Ministers have reportedly backed a plan to fortify flour with folic acid, which already happens in more than 80 countries.

It has previously been recommended that wheat flour is fortified with folic acid. Kate Steele, Chief Executive of the charity Shine, which helps families affected by neural tube defects such as spina bifida and, told the

“Mandatory fortification will be a game-changer for the UK.

“A Government decision to introduce mandatory fortification will mean a major positive impact for the health and well-being of babies born in the future. In many cases, it will be the difference between life and death.”

Public Health England said fortifying flour with folic acid “is an effective and safe measure to reduce the number of pregnancies affected by neural tube defects”.

A Department of Health and Social Care spokeswoman said: “Ministers are considering expert advice and will respond in due course.”