Final answer:
The addition of folic acid to flour aims to prevent neural tube defects like spina bifida by ensuring adequate folate intake in individuals who may become pregnant, as recommended by the Food and Nutrition Board of the Institute of Medicine.
Step-by-step explanation:
The addition of folic acid to flour is an attempt to reduce the occurrence of neural tube defects (NTDs). Folic acid, a B vitamin, plays a critical role in the healthy development of the neural tube during the early stages of pregnancy. A lack of maternal folate can lead to NTDs such as spina bifida, where the spinal tissue protrudes out due to an incomplete closure of the vertebral column, and anencephaly, a more severe condition characterized by a partial or complete absence of brain tissue.
Recognizing the importance of folic acid, the Food and Nutrition Board of the Institute of Medicine recommends that all individuals who might become pregnant consume at least 400 µg/day of folate from supplements or fortified foods. The physiological requirement for folate highlights its significance in preventing birth defects associated with a deficit during the embryonic stage of development.