Fortification of Flour with Folic Acid

@article{Berry2010FortificationOF,
  title={Fortification of Flour with Folic Acid},
  author={Robert J Berry and Lynn B. Bailey and Joseph Mulinare and Carol Bower and Omar G. Dary},
  journal={Food and Nutrition Bulletin},
  year={2010},
  volume={31},
  pages={S22 - S35}
}
Background After randomized, controlled trials established that consumption of folic acid before pregnancy and during the early weeks of gestation reduces the risk of a neural tube defect (NTD)-affected pregnancy, the United States Public Health Service recommended in 1992 that all women capable of becoming pregnant consume 400 μg folic acid daily. In 1998, folic acid fortification of all enriched cereal grain product flour was fully implemented in the United States and Canada. Objective To… 

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