The bread of life with added folic acid

Scientists have called on food watchdogs to back a plan to add folic acid to flour and bread and help prevent babies being born with severe disabilities.

A shortage of the vitamin is associated with deformities in the developing foetus known as neural tube defects, which include spina bifida.

Some 150 children are born with such defects each year. In addition, 750 other pregnancies are aborted annually following the discovery of the condition during hospital scans.

Aside from the personal suffering, experts claim these pregnancies generate a cost to the nation of £136 million a year.

The call for mandatory fortification of flour comes in a report from the Government's Scientific Advisory Committee on Nutrition.

Its recommendation will be discussed next week by the board of the Food Standards Agency.

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Supporters of the idea argue that adding folic acid to flour, particularly bread, would cut the number of NTD pregnancies by around a third, or 300 every year.

Studies also show higher intake of the vitamin can combat heart disease and may delay the onset of dementia.

But some doctors and consumer groups have concerns that increased folic acid consumption by the elderly could mask other health problems.

Its presence can make it difficult for doctors to diagnose a vitamin B12 deficiency in older people, a problem that may cause serious neurological damage.

There is also some evidence that folic acid supplements can increase the risk of the progression of bowel cancer.

Yet the Association for Spina Bifida and Hydrocephalus says the measure is long overdue.

It argues that four beneficial micro-nutrients are already added to flour - iron, calcium, thiamine and niacin.

And it pointed out that the practice has been employed in other countries such as Chile, where NTD rates fell by 47 per cent, and the United States, where they dropped by a quarter.

Executive director Andrew Russell said: "The science is perfectly clear and there has been a succession of experts who have demonstrated the benefits.

"We calculate that the level of fortification being recommended would prevent more than 300 NTB pregnancies a year."

The FSA has held talks with the bread and milling industry on how best to add the folic acid. The preferred option is to do it at the milling stage.

Folic acid would be added to all types of flour and all bread, both brown and white. Wholemeal would be exempt because technical difficulties mean the vitamin cannot be added.

However, the FSA's board refused to support the measure a year ago and requested a further investigation.

Assuming it now supports the idea, it will be up to the Department of Health and ministers to decide whether to go ahead. As a result, implementation could be delayed.