FDA has approved folic acid fortification of corn masa flour—allowing manufacturers to voluntarily add up to 0.7 milligrams of folic acid per pound of corn masa flour, consistent with the levels of certain other enriched cereal grains. Corn masa flour is a staple food for many Latin Americans and can be used to make foods such as tortillas, tortilla chips, tamales, taco shells, and corn chips.
Currently, manufacturers may use folic acid as an optional ingredient at specified levels in breakfast cereals and certain other foods, such as infant formula and medical foods, so that it is easier for people to get enough folic acid in their diets. Additionally, folic acid must be added to certain enriched grains and enriched grain products like breads, rolls, noodles and pasta. The March of Dimes Foundation, the American Academy of Pediatrics, and others submitted a food additive petition in 2012 to request the extension of voluntary fortification to corn masa flour to increase the folic acid intake for US women of childbearing age who regularly consume products made from corn masa flour as a staple in their diet.