Scientist supports folic acid in bread.

(From The Northern Echo)

Byline: BARRY NELSON Health Editor

A SCIENTIST who has found that low levels of folic acid leads to lower birth weights has backed plans to add the vitamin to some types of flour.

Today, the Food Standards Agency is expected to sanction a 12-week public consultation exercise about fortifying flour with folic acid before making a recommendation to Government ministers on the issue.

Dr Caroline Relton, of Newcastle University's School of Clinical Sciences, is supporting the proposals to add folic acid to some types of flour.

A report by Dr Relton last year found that folic acid is not only important in the …