California’s decision to require folic acid in packaged corn masa products starting Jan. 1 is a modest policy shift with potentially significant public‑health benefits. The mandate targets a long‑documented gap: Latina mothers are less likely to get enough folate before pregnancy, increasing the risk of neural tube defects such as anencephaly and spina bifida.

The law limits folic acid to 0.7 milligrams per pound of masa and requires it to be listed on nutrition labels. Restaurants and small markets making tortillas from scratch are exempt. While folic acid can have a bitter taste, the required amount is minimal. Some major brands, including Guerrero and Mission, have already used folic acid since 2016 with little consumer pushback.

Assembly Bill 1830, authored by Assemblymember Joaquin Arambula of California's 31st District, representing much of his hometown of Fresno and Fresno County, follows decades of evidence. When the FDA required folic acid in wheat‑based grains in 1998, neural tube defects dropped by as much as 40%. Corn masa was excluded, despite being a staple in many Latino households. California’s move helps correct that oversight.

Other states are taking notice. Alabama passed a similar law in 2024, and Florida is considering one. Mexico has required folic acid in large‑scale masa production since 2008.

The need is clear. State data from 2017 and 2019 shows only 28% of Latina mothers took folic acid one month before pregnancy, compared with 46% of white women. Because many pregnancies are unplanned, relying on supplements alone leaves too many families unprotected.

This rule won’t solve health inequity on its own, but it is a practical step toward narrowing a preventable gap. If a small addition to a widely consumed food can protect newborns from life‑altering conditions, it’s a change worth embracing.