FDA Approves Folic Acid Fortification of Corn Masa Flour

The FDA has approved folic acid fortification of corn masa flour, allowing manufacturers to voluntarily add up to 0.7 milligrams of folic acid per pound of corn masa flour.

Folic acid is a B vitamin that may help to prevent neural tube defects when taken by women who are pregnant. Corn masa flour is a food staple for many Americans, especially of Mexican and Central American descent, and is used in the production of tortillas, tortilla chips, tamales, taco shells, and corn chips.

Folic acid is currently used in breakfast cereals, infant formula, and certain enriched grains and enriched grain products, including bread and pasta.

For their decision, the FDA analyzed data on the safety of the inclusion of folic acid. Based on this data, they concluded that the addition of 0.7 milligrams of folic acid per pound of corn masa flour is safe for consumption.

—Michael Potts

Reference:
FDA. FDA approves folic acid fortification of corn masa flour [press release]. April 14, 2016. http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm496104.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery.