20/12/2025
Folic acid in UK flour - what you should know…
In the UK, non-wholemeal wheat flour has recently been mandated to include added folic acid. By the end of 2026 at the latest, this requirement will apply to all non-wholemeal wheat flour, meaning most commercially produced bread and flour-based products will contain added folic acid.
While this policy is intended to support public health, it’s important to understand that folic acid is not the same as folate.
Folic acid is a synthetic form that must be converted in the body into active folate. This conversion relies on several enzymes, including those linked to the MTHFR gene. Variations in MTHFR are relatively common and can reduce the efficiency with which folic acid is converted into its active, usable form.
In practice, I often see that people with MTHFR variations particularly when combined with gut dysfunction, chronic inflammation or infection, B12 deficiency, or liver stress, can struggle to process folic acid effectively.
When folic acid isn’t properly converted, it can accumulate in an unmetabolised form and may:
• Interfere with vitamin B12 function
• Place additional demand on methylation and detox pathways
• Contribute to symptoms such as fatigue, brain fog, anxiety, or nervous system sensitivity
It’s not uncommon to see “normal” or even elevated folate on testing, while cellular function remains sub-optimal.
From a clinical point of view, a more supportive approach often includes:
• Emphasising natural folate from whole foods
• Being mindful of fortified flours and processed grains
• Avoiding unnecessary folic acid supplementation
• Considering active folate supplementation where appropriate
• DNA Testing
If you’d prefer to minimise folic acid exposure:
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