SNP could add folic acid to bread to protect babies
SCOTLAND is considering adding folic acid to flour to protect pregnant women and stop their babies getting spina bifida.
Ministers have become frustrated by Westminster’s delay over a decision on the issue and say they may act alone.
At present, 85 per cent of women aged 16 to 49 are low on folic acid, putting their babies in danger of being born with disabilities. But if the measure were introduced north of the Border, they would receive a dose of the vitamin every time they eat bread baked with fortified flour.
Spina bifida is a lifelong disability which can cause paralysis in children’s legs and neurological problems which become worse as they grow older.
Hydrocephalus, or fluid on the brain, carries the risk of long-term mental and physical disability. Each week in Scotland an expectant mother is told her baby has one of these conditions, with half of women then choosing to end the pregnancy.
They are advised to take folic acid from the time they start trying for a baby, to protect the child from these neural tube defects. However, in Scotland it is believed almost half of women who become pregnant do so by accident, giving them no opportunity to top up their levels of the vital vitamin.
Government advisers have recommended adding folic acid to flour for 16 years, but England’s Department of Health says it is still ‘considering’ a decision on the mass medication of the population.
As a result, just like the call for fluoride to be added to tap water to prevent tooth decay, the issue is currently stalled.
Yesterday the Scottish Government called for a decision soon, warning that it supports folic acid being added to flour and could consider bringing it in unilaterally.
Public Health Minister Maureen Watt said: ‘We are disappointed that there has been no progress at UK level on mandatory fortification of flour with folic acid. The Scottish Government has been convinced of the case for mandatory fortification for some time.’
She added: ‘I have recently written again to the UK Government to press for a decision on this important issue.’
Under regulations introduced in 1998, iron, calcium and vitamins are added to all wheat flour.
But there is debate over fortification with folic acid, seen by some as an example of the nanny state, while research has shown that in some cases too much folic acid can put people at risk of cancer by helping cancerous cells to grow.
The Scottish Green Party also questioned the strategy and coconvener Patrick Harvie has said: ‘Folates are present in lots of green leafy vegetables, which are produced in Scotland very well. We think diet should be the starting point, making sure people have got access to good fresh vegetables.’
But Andy Wynd, chief executive of the charity Spina Bifida Hydro- cephalus Scotland, said: ‘We believe that mandatory fortification will make a significant difference to the many planned and unplanned pregnancies diagnosed with neural tube defects, of which spina bifida is the most common.’
A spokesman for the Department of Health said: ‘The Scientific Advisory Committee on Nutrition submitted recommendations to Government around folic acid and bread in October. We are currently considering these.’