Folic Acid in Flour Explained | Bristol News

Starting in 2024, the government is mandating folic acid—synthetic vitamin B9—to be added to non-wholemeal wheat flour, giving bakers and millers until 2026 to comply. This public health move aims to prevent neural tube defects in babies by ensuring better folate intake, especially during early pregnancy. While some worry about personal control over diet or potential risks for those with B12 deficiencies or certain cancers, experts and countries like Canada and the U.S. back the change, citing proven reductions in birth defects. The goal? Protecting child health, saving the NHS millions, and boosting the economy through smarter nutrition policy. Listen in comfort:Get a discount on a Soli Pillow: http://solipillow.com/discount/dnn. Advertise on DNN:[email protected] This is an automated, high-level news summary based on public reporting.Report issues to [email protected]. View sources & latest updates:https://sources.thednn.ai/dde9a99c708e6d7c