The mandatory fortification of folic acid to non-organic bread-making wheat flour will ensure people of child-bearing age are well supported to increase their folic-acid consumption, thereby aiding healthy development of babies in early pregnancy.

The mandatory fortification came into effect on August 14, regulated by New Zealand Food Safety.

Folic acid has been proven to prevent neural tube defects, such as spina bifida, which affect on average 64 pregnancies a year in New Zealand and are incredibly costly to the health system. 

In Hawke’s Bay in the last 12 months two babies were recorded as having spina bifida.

Spina bifida is a serious birth defect that affects the spine.

Normally during pregnancy, a structure called the neural tube, which eventually forms the brain and spinal cord, closes completely.

In cases of spina bifida, the bones of the spine fail to close, leaving part of the spine exposed.

Cases of spina bifida range from mild to severe and, most often, surgery is used to correct the problem. In some cases, however, surgery cannot completely resolve the problem.

A Manatū Hauora – Ministry of Health spokesperson said consuming folic acid just before conception and early on during pregnancy was vital to protecting babies from the risk of major birth defects such as spina bifida, but as just over half of pregnancies in New Zealand were unplanned, many people would not be taking folic acid supplements during this critical time.

“Introducing mandatory fortification to non-organic bread-making wheat flour will ensure that people of child-bearing age are well supported to increase their folic acid consumption, as bread is a staple food eaten by most of the population,” they said.

They said fortifying flour was also shown overseas to be an important step in increasing equitable rates of healthy births.

“After fortification became mandatory in Australia, neural tube defects fell by 14% overall, and by 74% in Indigenous women.

“Folate is naturally present in many foods. Folic acid fortification restores what is lost during processing such as flour milling. It is an internationally well-accepted and safe approach to supporting the development of babies during pregnancy.”

“Folic acid fortification will quite literally save lives in New Zealand,” said New Zealand Food Safety deputy-director general Vincent Arbuckle.

“Folic acid is proven to reduce the prevalence of Neural Tube Defects (NTDs), which can be life threatening for babies, or cause life-long disabilities.

“And as Māori and Pasifika babies have higher rates of NTDs, fortifying bread will particularly benefit these communities.”