Fortifying flour with folic acid is harmless

No evidence of harm from higher doses of folic acid exists, says new research, leading to renewed calls for it to be added to flour to help protect babies from birth defects such as spina bifida.

The study, published in BMC Public Health Reviews, concludes that higher doses of the B vitamin will not harm the general public. It also claims that evidence for limiting intake of folic acid to no more than 1mg a day is out of date.

Picture credit | Shutterstock