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A safe folic acid boost from flour

Public consumption of folic acid from fortified flour at current mandated US levels (100 microgram/day) and at double this amount is probably safe, at average intakes, according to an article published today in the open access journal BMC Public Health. The research has implications for the UK and Republic of Ireland, which plan to follow the US by adding folic acid to flour to help prevent neural tube defects in the near future.

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Keywords: safe, folic, acid, boost, flour

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1. New folic acid seal helps women choose enriched grain foods to help prevent birth defects
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   To promote consumption of folic acid among childbearing age women, the March of Dimes and Grain Foods Foundation have created a Folic Acid for a Healthy Pregnancy seal that will be featured on select products to help identify grain products, such as white bread, that are folic acid folic acid enriched. 2008 marks the tenth anniversary of folic acid fortification to enriched flour. Since the 1998 FDA mandate, neural tube defects have declined 26 percent.
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3. Scientists question folic acid fortification
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4. Adding folic acid to flour significantly reduces congenital malformations
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6. Tip sheet: Annals of Internal Medicine, Jan. 2, 2007, issue
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