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Folic acid food fortification may not reduce Down syndrome risk.

Women's Health Weekly

| September 04, 2003 | COPYRIGHT 2003 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

2003 SEP 4 - (NewsRx.com & NewsRx.net) -- Folic acid food fortification may not reduce the risk of Down syndrome (also known as trisomy 21).

"Polymorphisms of maternal genes responsible for normal folate metabolism may be associated with an increased risk of fetal trisomy 21," scientists in Canada explained. "By January 1998, most of Canada's flour was being fortified with folic acid."

J.G. Ray and colleagues at the University of Toronto "investigated whether the prevalence of antenatally and postnatally detected trisomy 21 changed before and after folic acid food fortification."

"A total of 218,977 women underwent second trimester maternal serum screening for trisomy 21 in the 48 months before fortification, and 117,986 women were screened in the 29 months after fortification," they stated. "There were 375 identified cases of trisomy 21 before fortification (1.71 per 1,000), compared to 201 cases thereafter (1.70 per 1,000) for a crude prevalence ratio (PR) of 0.99 (95% confidence interval [CI] 0.84-1.18)."

"The associated risk of trisomy 21 did not change after adjustment for mean maternal age (adjusted PR 0.99 [95% CI ...

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Source: HighBeam Research, Folic acid food fortification may not reduce Down syndrome risk.

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