Citation
(2001), "Folic acid in wheat flour", Nutrition & Food Science, Vol. 31 No. 1. https://doi.org/10.1108/nfs.2001.01731aab.010
Publisher
:Emerald Group Publishing Limited
Copyright © 2001, MCB UP Limited
Folic acid in wheat flour
Folic acid in wheat flour
The UK Health Departments and the Food Standards Agency recently launched a three-month public consultation on whether or not to fortify wheat flour with folic acid. Earlier the Committee of Medical Aspects of Food and Nutrition Policy (COMA) presented their report on the role of folic acid in preventing neural tube defects and concluded that the fortification of flour with folic acid at 240 micrograms per 100g would reduce the risk of NTD in babies by 41 per cent without resulting in unacceptably high intakes in any group of the population. The COMA report, Folic Acid and the Prevention of Disease, is available from the Stationery Office, ISBN 011 322304 8.