A new study has found the mandatory introduction of folic acid and iodine to bread has brought significant health benefits to Australians. The rates of spina bifida and other neural birth defects in Australian babies have declined since the introduction in 2009. A review of the program has found the rate of neural-tube defects among teenagers has decreased by almost 55 per cent and by 74 per cent among Aboriginal women.

"The bread industry and people like that were concerned that they were being asked to (implement) public-health initiatives. At the time, there was a lot of controversy, but now it's well-accepted. And it's been very well implemented into the food system."

The report says the fortification of bread has also remedied the re-emergence of mild iodine deficiency in the general population. Iodine is vital for the development and functioning of the thyroid gland, especially in infants and young children.

"Iodine intakes had decreased, and that's really important, having enough iodine, especially for the developing brain. So, children up to two years, it's really important they have enough iodine. And iodine is neccessary for the thyroid, the formation of thyroid hormones and the thyroid, and, if you have insufficient iodine, it can cause all sorts of problems with the thyroid. This requirement required the ordinary salt in bread to be replaced by iodised salt, and this was a very effective way of increasing iodine intakes in the Australian population."