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Fortification of corn masa flour with folic acid in the United States: an overview of the evidence.
Ann N Y Acad Sci. 2014 Apr; 1312:8-14.AN

Abstract

Corn masa flour, used to make products such as corn tortillas, is a staple food for Hispanic populations residing in the United States, particularly among Mexican Americans and Central Americans. Research has indicated that Hispanic women in the United States continue to be at a higher risk of having a neural tube defect-affected pregnancy than women of other races/ethnicities, even after the introduction of folic acid fortification of cereal grain products labeled as "enriched." Corn masa flour has, therefore, been suggested as a potential food vehicle for folic acid in the United States. This paper explores the potential impact that folic acid fortification of corn masa flour could have on the Hispanic population in the United States.

Authors+Show Affiliations

National Center on Birth Defects and Developmental Disabilities, Centers for Disease Control and Prevention, Atlanta, Georgia.No affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

24494975

Citation

Hamner, Heather C., and Sarah C. Tinker. "Fortification of Corn Masa Flour With Folic Acid in the United States: an Overview of the Evidence." Annals of the New York Academy of Sciences, vol. 1312, 2014, pp. 8-14.
Hamner HC, Tinker SC. Fortification of corn masa flour with folic acid in the United States: an overview of the evidence. Ann N Y Acad Sci. 2014;1312:8-14.
Hamner, H. C., & Tinker, S. C. (2014). Fortification of corn masa flour with folic acid in the United States: an overview of the evidence. Annals of the New York Academy of Sciences, 1312, 8-14. https://doi.org/10.1111/nyas.12325
Hamner HC, Tinker SC. Fortification of Corn Masa Flour With Folic Acid in the United States: an Overview of the Evidence. Ann N Y Acad Sci. 2014;1312:8-14. PubMed PMID: 24494975.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fortification of corn masa flour with folic acid in the United States: an overview of the evidence. AU - Hamner,Heather C, AU - Tinker,Sarah C, Y1 - 2014/02/03/ PY - 2014/2/6/entrez PY - 2014/2/6/pubmed PY - 2014/6/4/medline KW - corn masa flour KW - folic acid KW - fortification SP - 8 EP - 14 JF - Annals of the New York Academy of Sciences JO - Ann. N. Y. Acad. Sci. VL - 1312 N2 - Corn masa flour, used to make products such as corn tortillas, is a staple food for Hispanic populations residing in the United States, particularly among Mexican Americans and Central Americans. Research has indicated that Hispanic women in the United States continue to be at a higher risk of having a neural tube defect-affected pregnancy than women of other races/ethnicities, even after the introduction of folic acid fortification of cereal grain products labeled as "enriched." Corn masa flour has, therefore, been suggested as a potential food vehicle for folic acid in the United States. This paper explores the potential impact that folic acid fortification of corn masa flour could have on the Hispanic population in the United States. SN - 1749-6632 UR - https://www.unboundmedicine.com/medline/citation/24494975/Fortification_of_corn_masa_flour_with_folic_acid_in_the_United_States:_an_overview_of_the_evidence_ L2 - https://doi.org/10.1111/nyas.12325 DB - PRIME DP - Unbound Medicine ER -