A California law requiring folic acid fortification in corn masa flour and wet corn masa products is set to take effect 1 January, 2026, expanding state efforts to reduce the risk of birth defects and address health disparities among Latino communities.
The law, Assembly Bill 1830, was introduced by Assembly Member Joaquin Arambula, MD, on 12 January, 2024, and signed by Gov. Gavin Newsom on 28 September, 2024.
The U.S. Food and Drug Administration (USDA) has required folic acid fortification since 1998, but only for enriched wheat flour, rice and corn flour. Corn masa flour, a staple ingredient in many Central and South American cuisines, was excluded from the federal mandate. Folic acid consumption during early pregnancy has been shown to help prevent neural tube defects, including spina bifida.
Arambula said the exclusion disproportionately affected Hispanic populations, who tend to consume more corn tortillas and other corn masa–based foods. Latino communities experience higher rates of neural tube defects, according to findings cited in the bill.
Under the law, corn masa flour manufactured, sold, distributed or used as an ingredient in California may contain up to 0.7 milligrams of folic acid per pound of flour.
Wet corn masa products may contain up to 0.4 milligrams of folic acid per pound of end product. These products are made by treating corn kernels with an alkali solution to create nixtamal.
