Corn masa flour is a common part of Latin American foods, used in making tortillas, tamales, taco shells, corn chips and tortilla chips. Now, foodmakers have FDA approval to fortify masa with folic acid, a B vitamin that when taken by pregnant women may help prevent birth defects in the brain, spine and spinal cord. Pregnant women with folate deficiency have a higher risk of giving birth to infants with those neural tube defects. Fortification of masa will be voluntary. Addition of the synthetic form of folate is required in enriched grain products such as bread, rolls, noodles and pasta.
FDA said foodmakers can add up to 0.7 milligrams of folic acid per pound of corn masa flour, which is similar to fortification levels in enriched grain products. The March of Dimes Foundation and the American Academy of Pediatrics were among groups that petitioned FDA in 2012 to allow fortification of masa. Folic acid is an optional ingredient at specified levels in breakfast cereals and certain other foods, such as infant formula and medical foods, so that it is easier for people to get enough folic acid in their diets, said FDA.