The UK is speaking in favour of adding folic acid to flour or bread to reduce the number of babies born neural problems.
Food Standards Agency (FSA) reported that they would approach the Government with its recommendations next month.
In countries like USA, Chile and Canada, folic acid enrichment of flour is already insisted on. This would be the first time since the end of the Second World War that manufacturers in Britain are ordered to add vitamins to food.

The reason FSA is determined to approach the Government is because there is a strong evidence that fortifying bread or flour could lead to a major reduction in the 700 to 900 babies born with neural tube defects each year.
Neural tube defects, like spina bifida, are serious birth defects that could cause mild to severe impairment. These defects occur when the fetus' spine fails to close properly during the early stages of pregnancy, which results in incomplete development of the brain, spinal cord and/or their protective coverings.

Researchers found that increased intake of folic acid decreases chances of these deformities. Women who are trying to become pregnant, or are already pregnant are advised to take a 400 microgram supplement of folate, a water-soluble B vitamin until at least the 12th week of pregnancy. Folate is found in foods such as broccoli, sprouts, peas, chickpeas, brown rice and fruit. However, only half of women follow these instructions.

The biggest reason this suggestion was denied five years ago was due to the fact that folic acid makes it difficult to identify vitamin B12 deficiency in older people, a condition that can damage the nervous system and because it is not known if folic acid would interfere with other medications.

Some people argue that it would be best if modified bread was made and marketed for those women who need it while other people should be left with a choice.