Folic Acid and Iodine in Australian and New Zealand Bread

Ian C. Langtree - Writer/Editor for Disabled World (DW)
Published: 2009/01/03 - Updated: 2024/03/29
Publication Type: Informative
Topic: Medical Research News - Publications List

Page Content: Synopsis - Introduction - Main

Synopsis: Mandatory fortification of bread with folic acid (Australia) and iodine (Australia and New Zealand) was introduced from September 2009 under the Australia New Zealand Food Standards Code. Mild to moderate iodine deficiency can result in children having learning difficulties and can affect the development of motor skills and hearing.

Introduction

Deficiency rates were lower among children, with ten percent of toddlers not getting enough iodine, but they were significantly higher among women aged 19 to 49.

Main Item

Mandatory folic acid and iodine fortification of bread resulted in increased levels of folic acid and iodine in the food supply, increased folic acid and iodine intakes, a decreased rate of neural tube defects in Australia, and improved iodine status in the general populations in Australia and New Zealand.

Mandatory fortification of bread with folic acid (Australia) and iodine (Australia and New Zealand) was introduced from September 2009 under the Australia New Zealand Food Standards Code.

Folic acid is added to wheat flour for bread-making purposes to reduce the incidence of neural tube defects. Folic acid is a B group vitamin that helps prevent neural tube defects such as spina bifida in infants.

Iodine is added to bread (as iodized salt) to address the re-emergence of iodine deficiency in Australia and New Zealand. Iodine is a nutrient needed for the development and functioning of the thyroid gland, brain and nervous system, especially in infants and young children. Bread labeled as organic is exempt from the mandatory fortification with folic acid and iodine.

"Insufficient iodine intake, particularly in groups such as pregnant women, babies, and young children, is of great concern,'' said Parliamentary Secretary for Health and Aging Senator Jan McLucas, who released the results.

Senator McLucas said the findings confirmed the necessity for the mandatory addition of iodine to bread in Australia, which would reduce the incidence of inadequate iodine intake to 5%.

Mild to moderate iodine deficiency can result in children having learning difficulties and can affect the development of motor skills and hearing. In extreme cases, children can be born with severe intellectual disability.

A government food scientist, Paul Brent, said;

"While salt iodization might produce a slightly better coverage for adults, salty diets were not good for the health and analyzers had shown using salt could end up delivering risky levels of iodine to children."

The Australian Total Diet Study tested levels of the trace elements selenium, chromium, molybdenum, nickel and iodine in 96 types of food. It was necessary to strike a balance.

"Bread is eaten by enough people to have a real effect," said Dr Brent, the chief scientist at Food Standards Australia New Zealand.

Author Credentials: Ian was born and grew up in Australia. Since then, he has traveled and lived in numerous locations and currently resides in Montreal, Canada. Ian is the founder, a writer, and editor in chief for Disabled World. Ian believes in the Social Model of Disability, a belief developed by disabled people in the 1970s. The social model changes the focus away from people's impairments and towards removing barriers that disabled people face daily. To learn more about Ian's background, expertise, and achievements, check out his bio.