The U.S. Public Health Service recommended in September 1992 that all women of childbearing age consume 400 micrograms (ug) of folic acid daily to reduce their risk of having a pregnancy affected with spina bifida or other neural tube defects. Folic acid is a B vitamin. For women, this amount of folic acid on a daily basis spina bifida or anencephaly, both of which are neural tube defects (NTDs) in the baby.
PHS suggested several approaches by which this level could be reached:
Improved dietary habits
Fortification of the U.S. food supply
Daily use of folic acid supplements by women throughout their childbearing years.
PHS suggested several approaches by which this level could be reached:
Improved dietary habits
Fortification of the U.S. food supply
Daily use of folic acid supplements by women throughout their childbearing years.
History of Food Fortification:
Addition of iodine to salt was one of the earliest successful fortification programs. Iodine fortification was initiated in the U.S. in 1924 to prevent goiter, cretinism and other symptoms of severe iodine deficiency.
In the early 1930s, vitamin D was first added to cow's milk to aid in absorption of calcium and phosphorus, preventing development of rickets.
In 1938, voluntary enrichment of flours and breads was initiated to prevent the development of deficiency diseases in the general population. Enrichments included thiamin for beriberi, niacin for pellagra, riboflavin essential for proper functioning of vitamin B6 and niacin, and iron for iron deficiency anemia. Mandatory requirements were effective in 1943.
There are various other fortification requirements to enhance the quality of food such as vitamin A added to low and nonfat cow's milk and certain other dairy products, and lysine added to certain corn products to enhance protein quality.
Addition of iodine to salt was one of the earliest successful fortification programs. Iodine fortification was initiated in the U.S. in 1924 to prevent goiter, cretinism and other symptoms of severe iodine deficiency.
In the early 1930s, vitamin D was first added to cow's milk to aid in absorption of calcium and phosphorus, preventing development of rickets.
In 1938, voluntary enrichment of flours and breads was initiated to prevent the development of deficiency diseases in the general population. Enrichments included thiamin for beriberi, niacin for pellagra, riboflavin essential for proper functioning of vitamin B6 and niacin, and iron for iron deficiency anemia. Mandatory requirements were effective in 1943.
There are various other fortification requirements to enhance the quality of food such as vitamin A added to low and nonfat cow's milk and certain other dairy products, and lysine added to certain corn products to enhance protein quality.
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