Tortillas tell the story of folate deficiency in Mexico

A new study hat accounts for folic acid fortification in staple foods made from wheat and corn, such as bakery bread and tortillas, found that large proportion of women of childbearing age have FA intake below levels recommended by the World Health Organization, potentially raising the risk for neural tube defects in their offspring. The study is one of a few to investigate FA intake after fortification.

Leave a Reply

Your email address will not be published. Required fields are marked *