Folic acid to be added to flour for NI babies health

Folic acid will be added to non-wholemeal flour from 2026

Food producers in Northern Ireland will have to add folic acid to non-wholemeal flour by law from 2026.

The Department of Health (DoH) said the legislation has been introduced to protect newborn babies from serious brain and spine problems.

The laws are being introduced across the UK after the Westminster government's independent advisory body recommended the move.

“This approach has been adopted in over 80 countries worldwide and the benefits are well documented," said Health Minister Mike Nesbitt.

Health Minister Mike Nesbitt said this "approach has been adopted in over 80 countries worldwide"

Folic acid is important in early pregnancy, aiding development of the baby's brain, skull and spinal cord.

The measures are being introduced in two years time to allow businesses time to prepare for the change, the department said.

"The fortification of non-wholemeal wheat flour is expected to prevent around 200 cases of debilitating brain and spine defects in babies in the United Kingdom per year," Nesbitt said.

Chief medical officer Sir Michael McBride welcomed the legislation as he said folic acid deficiency "is a leading cause of neural tube defects".

The deficiency can lead to a number of serious and debilitating conditions to babies in the womb, including spina bifida.

Prof Susan Jebb, chair of the Food Standards Agency, also welcomed the new law.

"The legislation also introduces new measures to provide clarity to support industry to comply with the legislation and to assist enforcement authorities," Prof Jebb said.

"By working in partnership we can achieve tangible public health improvements."

The department said it will work closely with the Food Standards Agency and others to help prepare for the changes.

Pregnant women and those trying to conceive are already encouraged to take folic acid supplements and that recommendation will remain in place.

Flour is already fortified with calcium, niacin, thiamine and iron as a means of improving public health.