Most breads to be fortified with folic acid to benefit babies

MOST white, brown and wholemeal breads on sale in Ireland will be fortified with folic acid to benefit babies by the middle of next year, the Food Safety Authority of Ireland (FSAI) said yesterday.

Ireland plans to follow the United States by adding folic acid to flour to prevent severe birth defects, such as spina bifida, that can develop in babies during the first weeks of pregnancy.

A recent study has found that consumers will get a safe folic boost from the flour.