Voedingsadvies El MondoResearch Question:
This review article was carried out to assess the impact of adding folic acid to flour (also called folic acid fortification) on to assess the prevalence of neural tube defects.
Folic acid fortification of foods reduces the prevalence of neural tube defects?
Study Design:
This overview article contained 27 studies.
Results and conclusions:
Costa Rica showed a significant reduction in the 60% see neural tube defects.
The prevalence in Chile fell between 1999-2007 of 18.6 to 7.3 per 10 000 births but showed a slight increase to 8.5 in 2008/2009, possibly due to the changes in the fortification limits.
The lowest prevalence of neural tube defects was observed at a folic acid enrichment of 1.5 mg per kg.
The researchers concluded that adding folic acid to flour had a great influence on the neural tube defects in all countries where this was reported. Chile showed a 55% reduction in the prevalence of neural tube defects between 1999 and 2009. But there is a need to continually monitor the levels of the flour fortification in order to be able to maximize the benefits and potential risks of too much folic acid to prevent than have to be vigilant for any new side effects, which are associated with too much folic acid.
Original title:
Impact of folic acid fortification of flour on neural tube defects: a systematic review by Ricardo Castillo-Lancellottia C, Uauya r. Tura YES and
Link:
http://journals.cambridge.org/action/displayAbstract;jsessionid=2F7D1ACC68E18220E3935A218D6FFA3B.journals?fromPage=online&aid=8654076
Additional information about El Mondo:
The recognised global recommendation for adding folic acid to wheat flour has a content of 1 to 5 mg per kg. Adding folic acid to wheat flour is a cheap way to reduce the prevalence of neural tube defects.
Read more about folic acid folic acid in the presentation.