Folic acid added to flour to prevent brain and spinal conditions in foetuses

Folic acid added to flour to prevent brain and spinal conditions in foetuses The number of pregnancies affected by life-threatening issues such as spina bifida could fall by more than a fifth as the government moves one step closer to actively adding folic acid to non-wholemeal flour.

Following a consultation with industry and stakeholders on whether to add folic acid to non-wholemeal flour, a public health policy which has already been successful in Australia, New Zealand and Canada, today the government is consulting on its proposal to add 250 micrograms of folic acid per 100 grams of flour. Department of Health and Social Care