by Jessie Genoway, Communications Director, Food Fortification Initiative, USA
A recent study by the Food Fortification Initiative (FFI) has revealed a startling reality: less than six percent of corn masa products in the U.S. are fortified with folic acid. Corn masa, a staple in many Hispanic households, is often used to make products like tortillas, tamales, and tostadas. By not fortifying these commonly consumed products with folic acid, U.S. food producers miss the opportunity to make a powerful impact on public health, particularly within Hispanic communities, where birth defects like spina bifida occur disproportionately.
Hispanic women are 19 percent more likely than non-Hispanic women to have pregnancies affected by spina bifida or other neural tube defects, which can lead to miscarriage, severe disability for the child, or even infant death. Vitamin B9, also known as folic acid- the name of its synthetic version, is an essential nutrient needed for a baby’s neural tube. The neural tube, a narrow channel that develops into the brain and spinal cord, forms within the first 28 days of pregnancy, often before a woman knows she is pregnant.
The U.S. Centres for Disease Control and Prevention recommends that women consume at least 400 micrograms of folic acid, a form of vitamin B9, daily to prevent neural tube defects. With approximately half of U.S. pregnancies unplanned, access to folic acid through fortified staple foods like corn masa is essential. Consuming foods fortified with folic acid is a highly effective way to prevent neural tube defects because it ensures all women of childbearing age get this essential nutrient.
Yet, despite the U.S. Food and Drug Administration (FDA) allowing voluntary fortification of corn masa flour with folic acid in 2016, FFI’s research shows that these efforts have fallen short.
Significant public health opportunity
Fortifying corn masa products with folic acid presents a powerful and cost-effective strategy for improving public health and preventing birth defects. The numbers speak for themselves: fortifying a four-pound package of corn masa with folic acid costs less than a cent—just 0.18 cents. Yet, corn masa fortification could prevent 127–235 neural tube defects annually in the U.S. This preventative measure could save families from the emotional and financial toll of birth defects, with conditions like spina bifida costing an estimated US$742,000 over a lifetime. Moreover, fortifying corn masa products could generate substantial savings for the healthcare system, as current fortification efforts in wheat products save the U.S. about US$603 million annually.
Despite the clear benefits, FFI’s market survey in two U.S. regions with large Hispanic populations—Texas and California—found that only 47 percent of corn masa flour bags were labelled as fortified, and almost no tostadas and tortillas were fortified. These findings emphasise that fortified foods are not reaching all consumers, leaving many without access to folic acid in their daily diet. Expanding fortification to all corn masa products is critical for ensuring that every woman of childbearing age has consistent access to the nutrients she needs to protect her future children from neural tube defects.
Role of food producers & retailers
The key to closing this gap lies with food producers and retailers. They hold the power to significantly improve public health by making fortified corn masa products widely available. Manufacturers can fortify their products, while retailers can stock fortified options, making it easier for consumers to choose foods that support their health and the health of future generations.
It’s not just about doing what’s right for public health; it’s also about tapping into a growing demand. With more consumers becoming health-conscious and aware of the benefits of folic acid, the demand for fortified products is likely to rise. By proactively fortifying corn masa, manufacturers can position themselves as leaders in health innovation while contributing to a healthier society.
To support efforts to fortify corn masa products, FFI has developed a corn masa fortification communication toolkit aimed at raising awareness among food producers and encouraging both vendors and consumers to demand fortified products. The toolkit includes background information on fortification and folic acid, suggested social media posts and graphics for food producers and vendors, informational flyers, scientific references, and more.
A safer, healthier future
The benefits of folic acid fortification are well-established, and the science is clear. Fortifying corn masa products represents one of the most efficient and impactful ways to prevent neural tube defects. The cost is minimal, and the potential to save lives, particularly among Hispanic communities, is significant.
Manufacturers hold the power to significantly improve public health by fortifying their products, while retailers can ensure that fortified options are readily available to consumers. By working together, the food industry and consumers can help reduce the incidence of neural tube defects in Hispanic communities, saving lives and building a healthier future for all.
Fortification is more than just a safe, effective way to ensure that all communities get the micronutrients they need—it’s an opportunity to make a difference in the lives of future generations.
Food Fortification Initiative
The Food Fortification Initiative (FFI) is a public, private, and civic partnership that aims to improve health globally by assisting governments, regional bodies, civil society partners, and food producers to plan, implement, and monitor food fortification programs. Based at Emory University’s Rollins School of Public Health, FFI has worked for more than 20 years across geographies to support the large-scale fortification of flour and rice with essential nutrients like iron, folic acid, and zinc to combat hidden hunger and its consequences, including iron-deficiency anaemia and birth defects of the brain and spine.
Published in the November 2024 issue of Milling and Grain.
