The bread of life: should we enhance our food?
A new study from the US suggests that folic acid supplements may
substantially reduce the risk of premature birth. This has reinforced
calls for the fortification of flour with folic acid. Although this
reported effect on preterm births is new, there are well documented
public health benefits of folic acid.(1) The food standards agency in
the UK finally decided in May last year that folic acid would be added
to either flour or bread, after years of lobbying.
Supplementing bread and flour is an effective way of providing health
supplements on a population level. But how much should we add to food
staples in the name of public health? Should additives be limited to
those that prevent serious disease, or if available, should we add
things to food that enhance health?