Why is California adding folic acid to corn masa flour?
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FRESNO, Calif. (KSEE/KGPE) – Folic acid is about to be introduced in corn masa flour as an essential ingredient in California thanks to a new bill proposed by a Fresno-area assemblymember.
Assemblymember Dr. Joaquin Arambula, who represents District 31, introduced AB 1830. The bill would add to Section 110531 of the Health and Safety Code, requiring manufacturers to add folic acid to corn masa flour to help prevent severe birth defects.
According to the state legislature, Latino communities face a disproportionately higher risk of neural tube defects (NTDs), which are severe birth defects that occur in early pregnancy. The Centers for Disease Control and Prevention (CDC) says Hispanic women are less likely to take folic acid supplements – and folic acid is the only type of folate that has been shown to prevent NTDs.
NTDs include spina bifida (which is an opening along the spine), and anencephaly (which is a missing portion of the brain or skull). Anencephaly is fatal for infants.
According to officials, corn masa flour was omitted from the 1998 mandate by the United States Food and Drug Administration for folic acid fortification of all enriched cereal grain products. Many Central and South American cuisines depend on corn masa flour as a staple.
If passed, the bill would require a manufacturer of corn masa flour to add folic acid at a level not to exceed 0.7 milligrams of folic acid per pound of corn masa flour and to include a declaration of folic acid on the nutrition label following applicable federal law beginning Jan. 1, 2026.
The state legislature argues that mandatory folic acid fortification of corn masa flour can lower the rate of NTDs, saving lives and money.
According to the CDC, all women need 400 micrograms of folic acid daily. Health experts say initiating discussions with patients to encourage folic acid supplement intake is important; more information about the benefits of folic acid in women can be found here.
