This year folic acid is being added to all non-wholemeal wheat flour by law. The given intention is to reduce neural tube defects such as spina bifida by ensuring that women of childbearing age consume enough folate; however, from traditionally recommending folate supplementation to pregnant women, the government has now taken a step further: folic acid will be in the food supply automatically. Let me explain why this is a very bad idea.

This change doesn’t affect only women of childbearing age. It affects everyone.

Every person who eats supermarket bread, pastries, pasta, biscuits and processed foods made from white flour will now consume synthetic folic acid as part of their diet, whether they need it, want it, or can metabolise it properly. And the implications are huge. 

Dementia is a global health crisis, with over 55 million people worldwide currently living with the condition. The most common form, Alzheimer’s Disease, accounts for 60-70% of cases. According to the World Health Organization (WHO), nearly 10 million new cases are diagnosed each year, and this number is expected to triple by 2050 if no effective interventions are implemented.

While genetics can influence dementia risk, lifestyle choices can modify gene expression. Possession of the APOE4 gene, the strongest genetic risk factor for Alzheimer’s, is not a definitive fate. Studies show that individuals with APOE4 who follow a healthy lifestyle have a much lower risk of developing dementia than those who do not.

Encouragingly, this means there are actionable steps we can take to reduce our risk and protect our brain health. Research has shown that the changes to the brain which lead to dementia begin 20 - 30 years before any symptoms of cognitive impairment arise. This is why it’s so important to take action now.