The rates of spina bifida and other neural birth defects in Australian babies have significantly declined since the mandatory introduction of folate to bread.
Mandatory fortification of bread with folic acid and iodine was introduced in Australia in 2009 under the Australia New Zealand Food Standards Code.
A review of the bread fortification program, conducted by the government funded Australian Institute of Health and Welfare (AIHW), has found the overall rate of neural tube defects (NTDs) has decreased by 14.4 per cent since its implementation - in line with predictions.
What wasn't expected was the even bigger decrease of NTDs among babies born to teenagers and Aboriginal and Torres Strait Islander women.
The rate of NTDs among teenagers decreased by almost 55 per cent, and by 74 per cent among Aboriginal women.
Folic acid is a B group vitamin that helps prevent neural tube defects, such as spina bifida in infants.
The fortification of bread has also remedied the re-emergence of mild iodine deficiency in the general population, according to the report.
Iodine is nutrient needed for the development and functioning of the thyroid gland, brain and nervous system, especially in infants and young children.
Ann Hunt from the AIHW says the results are very positive and proves the addition of folate to bread has successfully addressed an important health issue.
"Since the early 1960s we've known there's been convincing evidence that this B group vitamin can reduce these very serious birth defects and there have been strategies to get women of childbearing age to have more folate or folic acid.
"One of the difficulties is that you need to take this vitamin a month before pregnancy and for the first three months and about 50 per cent of pregnancies are unplanned and so having it added to bread is a bit like a safety net," Ms Hunt said.
