The need for additional folic acid as a supplement or food fortification has been under discussion for more than two decades. While supplements have been widely recommended particularly for women planning to become pregnant, not all countries have enacted legislation to fortify foods. The purpose of this paper is to briefly describe some of the issues that concern nutritionists over the prospect of raising the level of folic acid in the diet of all members of a population by fortification. To do this, I will draw on two recent papers that discuss some of the technical and safety issues associated with flour fortification.1
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