In California, a new ingredient will be required in tortillas to prevent dangerous birth defects in infants. The new ingredient is folic acid, which is an ingredient that significantly helps with infant health.

     This ingredient is meant to help close the gap for Latina mothers who do not consume enough folic acid while pregnant.  

     Folic acid is a synthetic folate, B vitamin that is used to prevent pregnancy defects. Many prenatal vitamins contain folic acid, which significantly helps when preventing neural tube defects. It helps by preventing low levels of folate in the blood and regulates high levels of homocysteine. High homocysteine has been linked to cause birth defects, along with low levels of folate. 

     Most tortillas and corn masa products in California will be required to add this ingredient by Jan. 1, 2026. Folic acid has been required in pasta, cereal, and rice in the past, which decreased the number of babies born with neural tube defects by a third. 

     Student Maria Isabella Villarreal Gonzales ‘27 explained, “My mom ate tortillas while pregnant with me and my siblings” and “my mom had given us tortillas and quesadillas with almost every meal when we were young.” 

     Even though these foods have folic acid, birth defect rates for Latinas have been consistently higher. Around 28 percent of Latinas have reported taking folic acid supplements, while 46 percent of white women reportedly took folic acid. This puts Latina mothers at a much higher risk for life threatening birth defects. 

     California will be the first state requiring folic acid in tortillas. This law does make exceptions for small businesses, such as restaurants that create their own batches. In California it will be required to add 0.7 milligrams of folic acid per pound of corn masa powder.