Corn Masa Flour Fortification Can
Reduce Risk of Neural Tube Defects

Tuesday, May 28, 2024
2:00 pm ET / 1:00 pm CT / 12:00 pm MT/ 11:00 am PT
** Event Closed to Media**

 

Description:  

Hispanic women of reproductive age are at higher risk than other groups of having a baby affected by Neural Tube Defects (7 NTDs per 10,000 live births). Join FMI, with FDA and CDC experts, for a discussion on fortifying corn masa products with folic acid to address this urgent health issue. We’ll cover strategies for the public and private sector to work together to make these products more widely available.  

Background: 

Folic acid, a B vitamin, is known to reduce the risk of neural tube defects when consumed by pregnant women. Despite FDA approval in 2016 to add folic acid to corn masa flour, adoption by manufacturers has been limited. CDC analysis shows no significant improvement in blood folate levels among Hispanic women, with neural tube defect rates unchanged. The food industry must come together to address this crisis. 

FDA offers an inquiry portal for manufacturers seeking guidance on fortifying corn masa products. For more information, visit FDA Consumer Update: Adding Folic Acid to Corn Masa Flour May Prevent Birth Defects.  

Speakers: 

Claudine Kavanaugh PhD, MPH, RD Director, Office of Nutrition and Food Labeling CFSAN, FDA	Kristi Muldoon-Jacobs, PhD Acting Director, Office of Food Additive Safety CFSAN, FDA	Krystal Register MS, RDN, LDN VP, Health & Well-being, Food & Product Safety FMI	Karen Remley MD, MBA, MPH, FAAP Director, National Center on Birth Defects & Developmental Disabilities CDC

 

FMI Digital Seminars