Folic acid (Vitamin B ) has been shown to reduce the risk of developing defects of the brain, spine or spinal cord in babies when taken in early pregnancy. However, relying on diet and supplements is not enough as a significant proportion of pregnancies are unplanned.

Last week the Government announced its decision to mandate the fortification of folic acid in non-organic wheat flour used for bread making by mid-2023. The mandatory fortification approach aims to improve health outcomes and health equity, while considering cost-effectiveness and consumer choice.

MPI estimates that folic acid fortification could prevent 162-240 neural tube defects over 30 years and save $25 million and $47 million over the same period in health, education and productivity costs.

Dr Kathryn Bradbury did a great job discussing folic acid fortification on Breakfast (Friday 9 July).
https://www.tvnz.co.nz/shows/breakfast/episodes/s2021-e120

Read the article from NZ Herald:
https://www.nzherald.co.nz/nz/exclusive-folic-acid-to-be-added-to-bread-making-flour-to-prevent-birth-defects-this-is-about-protecting-babies-minister-says/F2PZI4TPAVDM3ADRR2NEQ3TZFQ/