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Will FDA Finally Approve Folic Acid Fortification Of Corn Masa Flour?

January 6, 2016: 12:00 AM EST
Latina women are 20 percent more likely to bear a child with neural tube defects, such as spina bifida or anencephaly. Scientists believe it’s because corn tortillas lack folic acid. The FDA bars folic acid fortification of corn masa flour used to make tortillas because of a danger that it breaks down after a while, releasing toxins. The addition of folic acid to breakfast cereals, breads, rice, pasta and other grain products accounts for the huge drop in severe brain and spinal cord defects since 1998. The FDA is reviewing the findings of recent research about fortifying corn flour with folic acid that the researchers themselves call “encouraging.”
Veronica Zaragovia, "Why Tortillas May Hold The Key To Healthier Babies", National Public Radio, January 06, 2016, © npr
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