Folic acid to be added to flour to reduce birth defects
The UK is following the footsteps of dozens of other countries, including Australia, New Zealand and Canada
The Government has announced that folic acid will be added to flour across the UK to prevent birth defects in babies.
Doctors believe that 200 natural birth defects a year- around a fifth of the UK total, could be actively avoided, as taking enough folic acid in pregnancy is estimated to reduce the risk by 70%.
A shortage of folate (vitamin B9) in the early stages of pregnancy - often before a woman knows she is pregnant - can lead to neural tube defects in the foetus, resulting in spinal conditions such as spina bifida or anencephaly.
Around 80 countries have already implemented folic acid into their flour, including Australia, New Zealand and Canada.
While the NHS recommends women who could become pregnant or are planning a pregnancy take a folic acid tablet every day, ministers want to increase the overall intake, particularly as around half of all pregnancies are unplanned.
They say that the cost of adding folic acid to flour should be "minimal". Since the end of the Second World War, flour has been fortified with calcium, iron, niacin and thiamine during milling to support the nation's health.
Boris Johnson has said: "Few things are as important as a baby's health - and folic acid-fortified flour is a quick, simple win to enhance their development.
"This will give extra peace of mind to parents and families, as well as helping boost the health of adults across the country."