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More than 80 countries use either mandatory or voluntary fortification of certain foods with folic acid as a measure to decrease the rate of NTDs. [11] Long-term supplementation with relatively large amounts of folic acid is associated with a small reduction in the risk of stroke [ 12 ] and an increased risk of prostate cancer. [ 13 ]
Folic acid helps the body produce healthy red blood cells and new cells. ... mandatory fortification will reduce the number of babies affected by spina bifida, a lifelong, complex disability. ...
Fortification is present in common food items in two different ways: adding back and addition. Flour loses nutritional value due to the way grains are processed; enriched flour has iron, folic acid, niacin, riboflavin, and thiamine added back to it. Conversely, other fortified foods have micronutrients added to them that don't naturally occur ...
This differentiates enrichment from fortification, which is the process of introducing new nutrients to a food. 79 countries have fortification or enrichment for wheat or maize flour made "mandatory", according to the Global Fortification Data Exchange. [1]
Fortification of rice is common. [27] The USDA has required the fortification of flour since 1998. [26] Since then, Hispanics in the United States have seen the greatest reduction of neural tube defects. [26] Canada has mandated folic acid fortification of flour since 1998 which has resulted in a 42% decrease in neural tube defects. [28]
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The micronutrients used in fortification, such as iron and folic acid, prevent birth defects of the brain and spine, as well as anemia caused by nutritional deficiencies. [5] Globally, fortification addresses eight of the United Nations Sustainable Development Goals and can restore nutrients lost in crops due to climate change.
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