Bread will get folic acid

Folic acid will soon be added to bread-making flour to help prevent major birth defects.

From mid-august, the Government will require all nonorganic bread-making wheat flour produced or sold in New Zealand to be fortified with folic acid.

Folic acid, a B vitamin, is essential for the healthy development of babies early in pregnancy.

Consuming folic acid just before conception and early on during pregnancy can help protect babies from defects such as spina bifida.

‘‘As just over half of pregnancies in New Zealand are unplanned, many people will not be taking folic acid supplements during this critical time,’’ deputy director of Public Health Dr Harriette Carr said.

‘‘Introducing mandatory fortification to non-organic breadmaking flour will ensure people of child-bearing age are well supported to increase their folic acid consumption.’’

The change will align New Zealand with the public health approach to flour fortification in Australia, Canada, and the United States.