The plan to fortify bread with folic acid was to come into effect this month, but whether it goes ahead or goes on hold as the government would prefer, one thing is patently clear – folic acid is a must-have in every pregnancy.

‘Don’t tinker with our bread’ was the message heard by authorities in recent months as debate raged over the mandatory fortification of bread with folic acid.
Opponents of the move questioned its safety for the public at large, its effect on consumer choice, and its effectiveness relative to cost.

The government’s response was to put the issue up for consultation while spelling out its preference to defer the move till 31st May 2012. This, it argued, would allow time to assess the safety and impact of mandatory fortification across the Tasman (starting this month) while in New Zealand voluntary fortification would be permitted to continue, as it has done since 1996.

While no announcement had been made as Family Health Diary went to print, the deferral route looked most likely.

THE ARGUMENT FOR FORTIFICATION
Those in favour of fortifying bread said this ‘simple public health initiative’ would help women get, on average, another 140mcg of folic acid a day as a top-up to that consumed from other foods. Subsequently, it could save between four to 14 babies a year from the misfortune and hardship of neural
tube defects (NTDs).
 
Lyall Thurston, spokesman for the Coalition of Parents of Children with Spina Bifida, said a deferral should only have been considered if new evidence suggested a risk to the health of the population – “and this was not the case”.
Whichever side of the argument you’re on, the bread debate has highlighted one vitally important message – the importance of extra folic acid very early in pregnancy, especially at the stage where many women don’t even know they’re pregnant.

THE ROLE OF FOLIC ACID
Folic acid is the synthetic version of the naturally occurring B-vitamin, folate (vitamin B9). It’s an essential nutrient that we all need for our bodies to function properly, but in pregnancy it’s especially crucial, and expectant mothers need a great deal more of it.

When taken around conception and in the first three months of pregnancy, folic acid can significantly reduce the risk of NTDs such as spina bifida – a debilitating and often fatal birth abnormality. But therein lies the rub – it must be taken early.
While most expectant mothers simply top up their diet with a folic acid supplement, the intention of adding small amounts of folic acid to bread is to safeguard women of child-bearing age who might not know they’re pregnant until that crucial three-month period of organ development has passed.

HOW TO GET YOUR DOSE
If you’re pregnant or in the planning stages, the most reliable way to get the required dose of folic acid is by taking a dietary supplement containing folic acid.
Women at low risk of an NTD-affected pregnancy are advised to take 800mcg of folic acid daily for four weeks before conception and 12 weeks after conceiving.
In a few cases, especially where NTDs are already in the family, a 5mg dose is recommended.

Eating more folate-rich foods (see below) will help you increase your folate intake naturally, but you would have to eat the equivalent of 500g of raw spinach or 900g of boiled spinach to get the amount needed to reduce the risk of NTDs.

FOLATE-RICH FOODS Folate (folic acid) is commonly found in… Leafy green vegetables such as broccoli, spinach, salad greens Wholegrain breads and cereals Legumes such as chick peas, beans and peas Citrus fruit Yeast Liver Nuts.

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