Tortillas: States are considering adding folic acid to masa

Several U.S. states are weighing laws to require folic acid fortification of corn masa flour; California has enacted a law and Alabama’s requirement is set to begin June 1.

A number of states are moving to require folic acid be added to corn masa flour, the ingredient used to make tortillas and other Latin American foods. California became the first state to pass such a law in January. Alabama has a law scheduled to take effect on June 1. Other states have pending bills or have expressed interest. Key details: - California’s Assembly Bill 1830 requires corn masa flour to be fortified at 0.7 milligrams of folic acid per pound and for the addition to be listed on product labels. - Alabama’s House Bill 384 sets fortification at 0.7 milligrams per pound for masa flour and 0.4 milligrams per pound in corn masa products, with the law taking effect June 1. - Florida, Georgia, Oklahoma and Oregon have pending or considered legislation, while Texas, Delaware, New Jersey and Pennsylvania have shown active interest, according to reporting. - The 1998 federal folic acid requirement for many grain products did not include masa flour; research cited in the reporting says the 1998 measures reduced neural tube defects by about 30 percent. - A California health report noted lower reported pre-pregnancy folic acid use among Latinos (28 percent) compared with white (46.5 percent) and Asian/Pacific Islander (48.9 percent) women. Summary: The measures aim to expand folic acid fortification to corn masa flour after federal rules did not include masa in 1998. California’s law is in force and Alabama’s is scheduled to begin June 1; other states remain at various stages of consideration or interest, and the timing of any further action in those states is undetermined at this time.