Defra has launched a UK-wide consultation on the Bread and Flour Regulations on the amount of folic acid to be added to flour.

Under the government’s proposals, the number of pregnancies affected by life-threatening issues such as spina bifida could fall by more than a fifth as the government moves one step closer to actively adding folic acid to non-wholemeal flour.

Following a consultation with industry and stakeholders on whether to add folic acid to non-wholemeal flour, a public health policy which has already been successful in Australia, New Zealand and Canada, the government is now consulting on its proposal to add 250 micrograms of folic acid per 100 grams of flour.

The proposal on the amount of folic acid to be added to flour is part of the Department for Environment, Food and Rural Affairs (Defra) consultation on the Bread and Flour Regulations, which aims to ensure the regulations are consistent with other food standards legislation.

Neural tube defects are a rare developmental condition which occurs very early in pregnancy and affects around 1,000 pregnancies each year in the UK. This occurs when the brain, spine, or spinal cord do not develop properly in the womb and can cause life-threatening health issues.

Adding folic acid will mean foods made with flour, such as bread, will actively help avoid around 200 neural tube defects each year – around 20% of the annual UK total.

Defra Food Minister Victoria Prentis said:

“It is vital that we consult on this issue to understand views on all of our proposed amendments to bread and flour regulations.

Folic acid fortification is an example of how we can ensure the public receive the nutrition we require through everyday food products.”

The consultation opened on Thursday 1 September and closes on Wednesday 23 November. It is open to everyone and is available here: Amending the Bread and Flour Regulations 1998 and the Bread and Flour Regulations (Northern Ireland) 1998.