Originally published December 7 2005
Scientists consider the many health benefits of fortifying flour with folate
by Mike Adams, the Health Ranger, NaturalNews Editor
In Britain, the Scientific Advisory Committee on Nutrition categorically recommends the practice of fortifying flour with folate, though some health officials believe that the elderly population could be put at risk because of B-12 deficiencies, which are often concealed by folic acid supplements.
The Scientific Advisory Committee on Nutrition (SACN) says the overall benefits of increasing people's folate levels would outweigh any risks.
However, such a move might be harmful for some elderly patients deficient in another B group vitamin - B12.
To minimise this risk, fortification must be accompanied by measures to tackle B12 deficiency, they advise.
The concern is that by adding folic acid to food supplies cases of anaemia caused by B12 deficiency will be missed - folic acid supplementation can mask B12 deficiency.
B12 deficiency is particularly common among the elderly - up to 10% of those aged 65 and older have borderline B12 levels and could tip into deficiency, SACN estimates.
In extreme cases can cause irreversible damage to the nervous system, called subacute combined degeneration of the cord.
This can be prevented by giving those at risk extra vitamin B12.
Interested parties will now have eight weeks to comment on the recommendations before the committee produces its final report in the Spring to advise Government.
Folic acid supplements (400 micrograms per day) are already recommended for women who are pregnant or planning a pregnancy to reduce the risk of their baby developing growth problems of the brain or spinal cord, collectively called neural tube defects.
Research has shown that a version of folic acid, folate, which is found in certain foods, cuts cardiovascular disease risk.
Data also shows that people other than women of childbearing age may be deficient in folate and might benefit from consuming higher levels.
Some foods in the UK, such as bread, breakfast cereals and margarine, already contain added folic acid.
Other countries, including the US, Canada and Chile, have already made fortification of flour with folic acid mandatory.
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