Government Welcomes Improving Levels of Folate in the Australian Diet

A new study concluded that the introduction of mandatory fortification with folic acid has significantly reduced the prevalence of folate deficiency in Australia, including in women of childbearing age.

1/17/2011 --- News that adding folic acid to bread flour is improving levels of folate in the Australian population is extremely welcome, Parliamentary Secretary for Health and Ageing Catherine King has said. Ms King said the results of the study, published in the Medical Journal of Australia , showed blood folate levels have significantly improved since mandatory fortification was introduced.

The study aimed to determine the impact that mandatory fortification with folic acid of wheat flour used in breadmaking has had on the blood folate levels of an Australian population since it was introduced in September 2009.

A retrospective analysis of serum and red blood cell (RBC) folate levels of 20,592 blood samples collected between April 2007 and April 2010  was conducted from a wide variety of inpatients and outpatients and analysed in a large public hospital diagnostic pathology laboratory. The study measured the prevalences of low levels of serum and RBC folate and monthly mean levels before and after introduction of mandatory fortification.

Between April 2009 and April 2010, there was a 77% reduction in the prevalence of low serum folate levels (from 9.3% to 2.1%) in all samples tested and an 85% reduction in the prevalence of low RBC folate levels (from 3.4% to 0.5%). In April 2010, the prevalence of low RBC folate levels for females of childbearing age was 0.16% for all samples. There was a 31% increase in mean serum folate level (from 17.7 nmol/L to 23.1 nmol/L; t = 9.3, P < 0.01), and a 22% increase in mean RBC folate level (from 881 nmol/L to 1071 nmol/L). The greatest increment in mean serum folate levels occurred in September 2009, the month that mandatory fortification was introduced, although there was evidence of a gradual change during the preceding months.

The study therefore concluded that the introduction of mandatory fortification with folic acid has significantly reduced the prevalence of folate deficiency in Australia, including in women of childbearing age.

“Since September 2009, Australian millers have added folic acid (a form of the B vitamin folate) to wheat flour for making bread,” Ms King said.

“I congratulate industry for the work they’ve done in implementing this important initiative which aimed to reduce the number of neural tube defects (severe birth defects such as spina bifida) in the Australian population by increasing folic acid intakes in women who may become pregnant.”
Ms King said sufficient folic acid was vital for women in the lead up to getting pregnant. As well as being essential for pregnant women, getting enough folate is important for everybody as it helps the body make healthy new cells.

“The decision to introduce mandatory fortification was taken after a comprehensive, rigorous safety assessment by Food Standards Australia New Zealand (FSANZ).

“FSANZ is continuing to monitor emerging scientific research on folic acid and public health and safety.”

Mandatory fortification of folic acid in bread is only one important step in reducing the number of neural tube defects. For example, anyone considering getting pregnant should also consider taking folic acid supplements.”

Consumers can identify foods with added folic acid by checking the ingredient list on the label of packaged foods.