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Pregnancy health centre Should folic acid be added to bread? 17th February 2014 – The Department of Health is looking into making the addition of folic acid in bread compulsory. Flour in the UK is already fortified with calcium, thiamine, iron and niacin. Folic acid is very important for the development of a healthy foetus, as it can reduce by 50% to 70% the risk of neural tube defects - where the spinal cord in a baby's nervous system doesn't form normally. This can happen in conditions such as spina bifida. The UK has the highest level of neural tube defects in Europe with an estimated 700 to 900 pregnancies affected each year. According to the spina bifida and hydrocephalus charity, Shine, a proven way to ensure women have access to folic acid is to add it to white flour - a method practiced by over 70 countries across the world, including the US Canada, Iran, Argentina and South Africa. Folic acid Folic acid, or vitamin B9, is water-soluble, which means it cannot be stored in the body for very long and needs to be included daily in our diet. It is also known as folate when it occurs naturally in foods. Folic acid is the synthetic version in supplements and fortified products. This important B-group vitamin can be found in green, leafy vegetables, brown rice and granary bread and in enriched products like some breakfast cereals and juices. However, if you are planning on getting pregnant it would be almost impossible to get enough folic acid just from food and you would need to take a supplement. The Department of Health recommends that women should take a daily supplement of 400 micrograms of folic acid while they are trying to conceive, and should continue taking this dose for the first 12 weeks of pregnancy, when the baby's spine is developing. However, it is safe to continue taking folic acid supplements after 12 weeks. In favour of adding folic acid The Food Standards Agency, the Scientific Advisory Committee on Nutrition and the British Medical Association (BMA) all recommend the mandatory fortification of white bread or flour with folic acid in order to reduce the risk of neural tube defects in foetuses. Gold medal winning athlete, Baroness Tanni Grey-Thompson, who has spina bifida, has spoken in the House of Lords in support of fortifying white bread with folic acid. She said: "I felt compelled to speak because I have spina bifida - that is why I am a wheelchair user - and perhaps if the benefits of folic acid had been known when my parents were planning a family, my life might have been very different." She believes adding folic acid to white flour is a very reasonable idea if it can be done in the right way and doesn't cause any other issues.
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Naučnici su objavili još jedno otkriće u vezi ljudskog organizma, folne kiseline te kako folna kiselina utječe na rad mozga starijih osoba. Naime, folna kiselina može pojačati rad mozga kod starijih osoba i tako smanjiti rizik od demencije kojoj su inače osobe te životne dobi posebno izložene. Folna kiselina je sintetski spoj folata, jednog od vitamina grupe B kojeg ima u zelenom lisnatom povrću, kvascu i nekom voću. Moždane funkcije, pamćenje i brzina obrade podataka smanjuju se s životnom dobi, ali istraživači u Nizozemskoj i Švicarskoj otkrili su da bi uzimanje folne kiseline moglo pomoći spriječiti nedostatak spomenutih funkcija kod starijih osoba. ‘Dokazali smo da trogodišnje uzimanje folne kiseline poboljšava nalaze kad se testira brzina obrade podataka i pamćenje, područja za koja se zna da slabe sa starenjem’, kaže dr. Jane Durga s istraživačkoga centra Nestle u Lausannei. Ženama je preporučeno uzimanje folne kiseline prije začeća i u prvim mjesecima trudnoće jer tako sprječavaju neke poremećaje, koji se mogu javiti kod zametka i kasnije fetusa, poput spine bifide. I britanski su naučnici dokazali da folna kiselina smanjuje rizik kod kardiovaskularnih bolesti jer smanjuje razinu aminokiseline homocisteina, za koju se sumnja da oštećuje unutrašnji sloj arterija.