In an effort to prevent birth defects, California now requires food manufacturers to add folic acid to corn masa flour used to make foods such as tortillas, tamales and pupusas.
Folic acid is a type of folate, an important B vitamin that helps the body produce new cells.
The Centers for Disease Control and Prevention explains that it’s especially important during pregnancy because it helps develop the neural tube that forms the brain and spine.
“Folate is the only folate proven to help prevent serious birth defects called neural tube defects (NTDs). NTDs are serious birth defects of a baby’s brain (such as anencephaly) or spine (such as spina bifida),” the CDC added.
For nearly 30 years, this vitamin has been a required addition to fortified breads, cereals, and pastas in the United States. Although this change in 1998 resulted in an overall decrease in NTDs, some populations, including Hispanic infants, continue to suffer from disproportionately high NTD rates.
The move to require corn masa to include folic acid is intended to particularly benefit Latina women, who are less likely to take folic acid during early pregnancy, according to public health data released by the state.
California became the first state to enact this requirement in January, but other states are considering similar measures.
A similar law went into effect in Alabama in June, and Florida, Georgia, Oklahoma and Oregon are also considering enacting legislation, according to the Associated Press.
According to the Associated Press, the advocacy group Food Fortification Initiative says Texas, Delaware, New Jersey and Pennsylvania have also expressed interest in the issue.
The CDC states that about half of all pregnancies in the United States are unintended and that regular folic acid intake is important to reduce potential health risks.
“By the time you realize you’re pregnant, it may be too late to prevent NTDs,” the agency said. “That’s why taking 400 micrograms of folic acid before and during early pregnancy is important to prevent NTDs.”
