The US Food and Drug Administration has given green signal for folic acid fortification of corn masa flour.
The approval will allow manufacturers to voluntarily add up to 0.7 milligrams of folic acid per pound of corn masa flour, making it consistent with the levels in other cereal grains.
Folic acid, which is a synthetic form of folate, is a B vitamin which is usually prescribed for pregnant woman to help prevent neural tube defects that are cited as birth defects which affect brain, spine and spinal cord. Pregnant women with folate deficiency are at a greater risk of giving birth to infants with neural tube defects.
Corn masa flour is made by cooking corn in alkali and then blending it. It is used in making foods such as tortillas, tortilla chips, tamales, taco shells, and corn chips.
Presently, manufacturers are permitted to use folic acid only as an optional ingredient at specified levels in breakfast cereals and certain other foods such as infant formula and medical foods so as to help people incorporate it easily in their diets.
Folic acid is added to certain enriched grains and grain products such as breads, rolls, noodles and pasta.
FDA Center for Food Safety and Applied Nutrition director and Ph.D degree holder Susan Mayne said: "Increased consumption of folic acid in enriched flour has been helpful in reducing the incidence of neural tube defects in the general population.
"Our analysis shows that adding folic acid to corn masa flour will help increase the consumption of folic acid by women who consume this flour as a staple in their diet."
FDA has studied the projected human dietary exposure, toxicological data, and other relevant information, including whether folic acid remained stable in corn masa flour.
Through the review process, the FDA has collaborated with petitioners to obtain data required to address safety questions. Based on the data findings, the FDA concluded that the addition of folic acid to corn masa flour at a level not exceeding 0.7 milligrams per pound of corn masa flour is safe for consumption.
Starting 15 April 2016, manufacturers can begin voluntarily add folic acid in corn masa flour. Consumers wishing to purchase products made with corn masa flour with folic acid are advised to check ingredients statement for its presence in the product
