Folic acid should be added to flour according to new research

There have been new calls for the UK to add folic acid to flour to protect babies from common birth defects.
The high levels of Vitamin B in folic acid will not pose a risk to the general public according to new studies. More than 80 countries have already added folic acid to flour and pregnant woman are already encouraged to take folic acid tablets.
With health ministers in Wales, Northern Ireland and Scotland already backing the move England have previously remained wary.
Previous advice suggested that the intake of folic acid should be limited to 1mg a day. However, new research, published in Public Health Reviews dispels this idea.
Nutrition expert, Prof Tom Sanders of King’s College London suggests that there is overwhelming evidence that shows that folic acid will prevent neural tube defects.
Prof Sir Nicholas Wald, of the Wolfson Institute of Preventative Medicine also stated: “Fortification would be a major saving. Failing to fortify flour with folic acid to prevent neural tube defects is like having a polio vaccine and not using it.”
Some experts are still not convinced however with Prof David Smith of Oxford university stating: “The matter has not been resolved.”
According to BBC news, the cost of adding the acid would cost “pennies”.