Delaying folic acid fortification of flour

We mixed up micrograms and milligrams when inserting some late changes to this editorial by Godfrey P Oakley (8 June, pp 1348-9). In the penultimate sentence of the penultimate paragraph, the concentration given for the recommended fortification of flour with folic acid should be 240 μg [not mg] folic acid per 100 g of flour.