Folic acid issues for Australians

Folate is a B group vitamin we all need for healthy growth and development, especially of our nervous systems.   This vitamin is known as folate when occurring naturally in food, such as green leafy vegetables.  Folic acid is the ‘man made’ form used in supplements or added to food.   Folic acid is more readily absorbed than naturally-occurring folate.

The recommended daily allowance of folic acid for women in the early stages of pregnancy is 400 mcg, so as to avoid neural tube birth defects.  Concern has arisen that most preganant women are receiving far less than this level, particular those not taking supplements.  Grains, once a good source of folate, are now so heavily processed, that much is lost.

By way of comparison a typical cup of fresh spinach contains about 60 mcg, although up to half of this would be lost in cooking.  A further comparison is the amount of folic acid included in common Vitamin supplements, which is typically in the range of from 300 to 800 mcg per tablet.  None of this is lost in cooking and it is more digestible than naturally occurring folate.  The Marshall Protocol specifies that Vitamin supplements containing folic acid should not be taken, though there is no limit on the amount of green leafy vegetables for MP patients.

What changes were made in September 2009 to folic acid supplementation of foods?

Until September 2009, folic acid was not permitted to be added to Australian foodstuffs. It could only be added to Vitamin and mineral supplements.

As from September 2009 folic acid in small quantities MUST now added to most breads and most baking flours.The amount added equates to about 40 mcg per 35 gm bread slice.  What foods must contain added folic acid?

Wheat flour for making bread must contain folic acid.   This means that bread including all plain, fancy and sweet breads and rolls, bagels, foccacia, English muffins and flat breads (containing yeast) must contain added folic acid.   Other products that might be made with bread making flour include crumpets, scones, pancakes, pikelets, crepes, yeast donuts, pizza bases and crumbed products.   Flour mixes for domestic bread-making must also contain folic acid; however other types of packaged domestic flour are not required to contain folic acid.


Are there any bread products which are not required to have added folic acid?

Organic wheat flour bread need not be fortified with folic acid.   Bread made from other cereal grains such as rice, corn and rye, provided they do not contain any wheat flour, do not have to contain added folic acid.   However, manufacturers may add folic acid if they wish. 

Are there any other products that are able to contain added folic acid?

There are now a range of other products such as breakfast cereal, yeast spread and fruit juice to which manufactures are now able to add folic acid.  However, the details of such additions MUST be disclosed on the ingredient labelling.  

More details of these Septermber 2009 changes can be found at

http://www.foodstandards.gov.au/newsroom/factsheets/factsheets2009/mandatoryfolicacidfo4442.cfm