The U.S. Food and Drug Administration approved folic acid fortification of corn masa flour. The approval allows manufacturers to voluntarily add up to 0.7 milligrams of folic acid per pound of corn masa flour, consistent with the levels of certain other enriched cereal grains.
Corn masa flour, sometimes called masa (Spanish for dough), is produced by cooking corn in alkali and then grinding it. Corn masa flour is a staple food for many Latin Americans including individuals of Mexican and Central American descent in the United States. It can be used to make foods such as tortillas, tortilla chips, tamales, taco shells, and corn chips.
The FDA worked with the petitioners throughout the review process to obtain data needed to address safety questions as expeditiously as possible. Based on that data, the FDA concluded that the petitioned addition of folic acid to corn masa flour at a level not to exceed 0.7 milligrams of folic acid per pound of corn masa flour is safe.
Exposure estimates from the FDA and the petitioners show that adding folic acid to corn masa flour could increase folic acid consumption in those who regularly consume products made from corn masa flour, including many Latina women. The petitioners contend that increased consumption of folic acid will reduce the risk of births with neural tube defects among this group. The FDA’s approval is not based on the possibility of this reduced risk, but is instead based on a review of the safety of the proposed use of folic acid.
Manufacturers may begin voluntary fortification of corn masa flour with folic acid on April 15, 2016. Consumers wishing to purchase products made with corn masa flour fortified with folic acid should check the ingredients statement for the presence of folic acid.
