Fortification of bread with folic acid and iodine

Folic acid and iodine are two important nutrients necessary for the healthy development of infants and children, beginning from the time of conception. To reduce the risk of women of child bearing age and children not receiving enough of these nutrients, bread will be required by law to contain added folic acid ( from September 2009) and added iodine ( from October 2009). Folic acid will be added to wheat flour used for making bread and bread products containing yeast, while iodine will be added as iodised salt, replacing non iodised salt. Organic breads and bread products will not have to contain added folic acid and iodine and salt free breads will not contain iodine (1,2).

Folic acid is a B group vitamin found naturally in dark green vegetables, lean meat, wheat germ, oranges and  peanuts and is important during early pregnancy for the closure of the neural tube. Lack of folic acid can result in abnormalities such as spina bifida. Closure of the neural tube happens before many women know they are pregnant so it's important that women of child bearing age and those planning a pregnancy get enough folic acid beforehand.  It can be difficult to meet the folic acid requirements of 600ug/day during pregnancy (3) from foods alone. Voluntary fortification of foods such as breakfast cereals, juices, breads and yeast extracts together with health promotion compaigns and  folic acid supplementation have been the measures undertaken to increase folic acid intakes.  Mandatory fortification is seen as an additional protective measure.

Iodine is an essential mineral with few foods being good sources except for seafood, kelp and iodised salt. Iodine is important for producing thyroxin, a hormone made in the thyroid gland which regulates metabolic rate and plays a major role in the development and maturation of the skeleton and brain. Iodine deficiency druing pregnancy, infancy and early childhood leads to mental retardation, brain damage, poor growth and  impaired speech, hearing, vision and motor skills. The Australian National Iodine Study has shown that Australian children are at risk of iodine deficiency (4).

Food Standards Australia New Zealand (FSANZ) undertook safety assessments to ensure that the required levels of fortification of iodine and folic acid would be safe for the population. Pregnant and lactating women are advised to contact their doctor or dietitian for a dietary assessment, as extra supplementation of iodine and folic acid may be necessary.

One hundred grams of bread, about 3-4 slices depending on slice weight, will contain around 46ug of iodine and 120ug of folic acid. This equates to around a third of a childs and adults daily requirement for iodine and around 80% of a childs and 30% of an adults daily requirement for folic acid.

References:

1. FSANZ. Fortifying foods with vitamins and minerals. www.foodstandards.gov.au/foodmatters/fortification

2.FSANZ.  Mandatory folic acid fortification in Australia. Fact Sheet. July 2009 www.foodstandards.gov.au/newsroom/factsheets

3. NHMRC. Nutrient Reference Values for Australia and New Zealand. Executive Summary. Commonwealth of Australia 2006

4. Li M, Eastman CJ et al. Are Australian children iodine deficient? Results of the Australian National Iodine Nutrition Study. Med J Aust 2006,184(4):165-169