A Newcastle University expert
has welcomed new proposals by the Food Standards Agency to add folic
acid to some types of flour.
Research by Dr Caroline Relton (pictured above), of Newcastle University’s
School of Clinical Medical Sciences, has found that folic acid is not
only important in the prevention of birth defects such as spina bifida
but also influences the birth weight of babies.
A report by Dr Relton last year found that mothers-to-be with lower
levels of folic acid in their body during early pregnancy are more likely
to have babies with lower, or less healthy, birth weights. Healthy birth
weights are a marker for good health in infancy and later life.
The FSA is due to meet at 9am tomorrow, Thursday April 6 2006, to discuss
the proposals. It is likely it will sanction a 12-week consultation exercise,
alongside consumer research, before making a recommendation to ministers.
Dr Relton said:
“ I fully support the proposals by the Food Standards
Agency.
_ The debate about folic acid has been
ongoing for several years and it looks as if it has finally been accepted
that the benefits to
the whole population of having additional folic acid in the diet far
outweigh any possible detrimental effects.
_ Our research at Newcastle University
has shown that folic acid is not only important in the prevention of
birth defects, but it also
influences the birth weight of babies.
_ Improving the folic acid intake of
all women of childbearing age will, in the longer term, have tangible
benefits for child health.”
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