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FDA: Makers of Corn Masa Flour Can Fortify With Folic Acid

Makers of corn masa flour can voluntarily add up to 0.7 mg of folic acid per pound of corn masa flour under a new approval by the U.S. Food and Drug Administration.
Makers of corn masa flour can voluntarily add up to 0.7 mg of folic acid per pound of corn masa flour under a new approval by the U.S. Food and Drug Administration.

Corn masa is a staple for many Latinos; may help prevent neural tube birth defects

THURSDAY, April 14, 2016 (HealthDay News) — Makers of corn masa flour can voluntarily add up to 0.7 mg of folic acid per pound of corn masa flour under a new approval by the U.S. Food and Drug Administration.

In 2012, the March of Dimes Foundation, the American Academy of Pediatrics, and others petitioned the FDA to extend voluntary fortification of corn masa flour.

Corn masa is a staple for many Latinos, as it’s used in foods including tortillas, tamales, taco shells, and corn chips. U.S. government rules also allow folic acid to be added to breakfast cereals, infant formula, and medical foods, and the vitamin must be added to grain-enriched products such as breads, rolls, noodles, and pasta, the FDA said.

The agency said it can approve additions to food only after formally reviewing each additive’s safety.

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