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New California Law Requires Folic Acid in Tortillas
California became the first U.S. state to mandate folic acid fortification in corn masa products, including tortillas, starting January 1, 2026. The law, Assembly Bill 1830, is designed to address a long-standing nutritional gap that contributes to a higher rate of neural tube birth defects, especially among Latina women.
Under the law, corn masa flour and finished corn masa products sold or distributed in California must contain 0.7 milligrams of folic acid per pound of corn masa flour and 0.4 milligrams per pound in wet masa products, with the added ingredient clearly noted on nutrition labels. Exemptions apply for small-batch producers and restaurants making tortillas from scratch.
What Is Folic Acid and Why It Matters
Folic acid is the synthetic form of folate (vitamin B9), a nutrient essential for DNA synthesis, cell growth, and red blood cell formation. It is especially important in early pregnancy because it supports the proper development of the neural tube, which becomes the brain and spinal cord. A lack of adequate folate early in pregnancy is associated with neural tube defects such as spina bifida and anencephaly.
Since 1998, federal regulations have required folic acid fortification in enriched grain products like bread, rice, and cereals, which led to a significant reduction in neural tube defects. However, corn masa was excluded from that requirement, despite being a staple food for many communities in California. The new law aims to close this gap.
Why the Law Targets Specific Communities
Data from the California Department of Public Health shows that Latina women have historically lower folic acid intake before and during early pregnancy compared with other groups, putting their infants at higher risk of neural tube defects. Fortifying corn masa — a common dietary staple across many Latino households — is intended to make folic acid more accessible before pregnancy begins, often before a woman even knows she is pregnant.
Public health experts emphasize that because neural tube development occurs during the first few weeks of gestation, adequate folic acid before conception and in early pregnancy is critical to prevention.
Controversy Around the Folate Fortification Mandate
Not everyone agrees with the new mandate. Critics argue that adding folic acid to tortillas — a cultural food with a centuries-long tradition — amounts to unnecessary interference with personal choice and culinary heritage, especially for smaller, artisanal producers. Some tortilla makers and food purists say the law could affect taste or markets for traditional products
Supporters of the law point to the strong evidence linking folic acid to reduced birth defect risk, and compare fortification to other accepted public-health strategies like adding iodine to salt or vitamin D to milk. They say the public health benefit outweighs concerns about changing food ingredients.
What This Means for Consumers
For most Californians, the fortification changes will be indistinguishable in daily life beyond labeling. Folic acid will be added in very small amounts (0.7 mg per pound of masa), and large tortilla manufacturers have already been including folic acid voluntarily for years.
However, small-batch tortilla makers and restaurants making their own masa products are exempt and may continue producing traditional versions. This provision seeks to balance public health goals with respect for cultural foods and small producers.
The Bigger Picture in Fortification Policy
Adding nutrients to commonly eaten foods is not new. Fortification policies have helped reduce deficiencies of iodine, folic acid, iron, and other micronutrients worldwide. For example, U.S. wheat flour has been fortified with folic acid and other vitamins since the late 1990s, contributing to substantial decreases in neural tube defects.
As California implements this first-of-its-kind tortilla rule, health officials say the goal is to reduce preventable birth defects and improve equity in nutritional access.
Should You Be Concerned About Folic Acid Intake?
For most people, the amounts of folic acid involved in fortified foods are safe and beneficial, especially for those who could become pregnant or are pregnant. However, like all vitamins, intake should be appropriate — very high doses from supplements may carry risks, including masking a vitamin B12 deficiency, so individuals should consult healthcare providers about personal needs.
If you have questions about folic acid, dietary sources, or whether supplementation is right for you, speak with a primary care provider or registered dietitian who can help tailor recommendations to your health goals.
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