Are US grains sprayed with folic acid?

January 6, 2026 •

4 min read

In 1998, the U.S. implemented a mandatory program requiring manufacturers to add folic acid to enriched grain products to significantly reduce the risk of neural tube birth defects. This process, known as fortification, has led to a major public health improvement, but it has also created a persistent misconception that the vitamin is somehow 'sprayed' directly onto crops in the field.

Quick Summary

The idea that US grains are sprayed with folic acid is incorrect. The vitamin is added to enriched flour, pasta, and rice during manufacturing as a public health measure to prevent certain birth defects.

Key Points

Fortification, Not Spraying: Folic acid is added to enriched grain products during the manufacturing process, not sprayed on crops in the field.
Mandated by the FDA: The FDA mandated folic acid fortification of enriched cereal grain products starting in 1998 to improve public health.
Purpose is Public Health: The primary goal of fortification is to increase folic acid intake among women of childbearing age to prevent neural tube birth defects (NTDs).
Fortified Foods are Labeled: Products like enriched flour, pasta, rice, and many cereals are fortified and will be labeled as "enriched".
Success in Reducing Birth Defects: Data from the CDC confirms a significant reduction in the prevalence of NTDs since the program's implementation.
Folic Acid is Synthetic: Folic acid is the more stable, synthetic form of the naturally occurring B vitamin, folate.

The Fortification Process vs. The Spraying Myth

Contrary to the common misconception, folic acid is not sprayed on grain crops in the fields. The addition of this essential B vitamin is a precise and regulated process that occurs during the manufacturing stage, specifically after the grains have been milled. Food manufacturers, according to regulations set by the U.S. Food and Drug Administration (FDA), add a specific, regulated amount of folic acid to refined grain products. This practice is part of a public health strategy known as food fortification.

The fortification process typically involves adding a vitamin and mineral premix to flours or other grain bases in a controlled and measured manner. This ensures consistent levels of the nutrient in the final products that consumers purchase. The key distinction lies in the timing and method: fortification happens in the factory, not on the farm. While farmers may use sprays for purposes like weed control (e.g., glyphosate) or adding nitrogen to increase protein content, these are entirely separate agricultural practices unrelated to vitamin enrichment.

The Historical Mandate for Folic Acid Fortification

The mandatory fortification of enriched cereal grain products with folic acid in the United States, which began in January 1998, was a direct response to a significant public health concern. Research showed that adequate folic acid intake before and during early pregnancy could prevent a large percentage of neural tube defects (NTDs). Since many pregnancies are unplanned and the neural tube closes early in gestation, adding folic acid to the general food supply was seen as the most effective way to ensure widespread intake among women of childbearing age. Since the mandate, the Centers for Disease Control and Prevention (CDC) has reported a significant decrease in NTDs. The FDA determined fortification to be safe and highly beneficial at mandated levels.

Folic Acid vs. Natural Folate

It is important to understand the difference between folate, the natural form of vitamin B9 in foods like leafy greens and legumes, and folic acid, the synthetic form used in supplements and fortified foods. Folate is less stable and degrades easily during cooking and storage, while folic acid is more stable and has higher bioavailability. This stability is why folic acid is used for fortification.

Key Foods Fortified with Folic Acid

The FDA requires enriched grain products to indicate this on their packaging. This includes many common foods:

Enriched flour
White bread, buns, and rolls
Pasta
White rice
Cornmeal and some corn masa flour
Breakfast cereals

Whole grain products and those not labeled as "enriched" are typically not fortified.


Feature	Fortification of Grains	The "Spraying" Misconception
Process	Nutrients are added to flour or other grain products during manufacturing, after milling.	Grains are treated with a spray application while still in the field, before harvest.
Timing	Post-harvest, at the food processing plant.	Pre-harvest, on the farm.
Nutrient	Folic acid (synthetic Vitamin B9).	The term is wrongly applied to folic acid; farmers spray herbicides or fertilizers.
Purpose	To boost nutrient content for public health, like preventing birth defects.	Weed control or nitrogen enrichment, with no connection to adding vitamins.
Regulation	Mandated and regulated by the FDA for specific enriched products.	Regulated by different environmental and agricultural agencies.


Feature	Folic Acid (Synthetic)	Folate (Natural)
Source	Man-made, used in supplements and for food fortification.	Found naturally in leafy greens, legumes, and citrus fruits.
Bioavailability	High; better absorbed by the body.	Lower; absorption can vary based on food source.
Stability	Stable; withstands heat and light during processing and cooking.	Unstable; easily degraded during food preparation and storage.
Usage	Used to fortify enriched grains in the U.S..	Found in whole foods as part of a varied diet.

The Importance of Correct Information

The "spraying" myth highlights the need for accurate information. Grain fortification is an evidence-based strategy with significant health benefits, particularly in reducing birth defects. Misinformation can undermine trust in public health efforts. While concerns exist about high folic acid intake potentially masking Vitamin B-12 deficiency, the benefits for preventing NTDs are generally considered to outweigh these risks at current levels. The CDC and FDA continue to monitor outcomes. More information is available from the FDA.

Conclusion: Fortification is a Public Health Success, Not a Spraying Hazard

In conclusion, US grains are not sprayed with folic acid. Fortification is the correct term for adding synthetic folic acid to enriched grain products during manufacturing. This mandated public health initiative from 1998 has been successful in reducing neural tube defects in the U.S. Understanding this distinction is vital for informed choices and recognizing modern nutritional science achievements.

Frequently Asked Questions

No, this is a myth. Farmers do not spray grains with folic acid. The vitamin is added to enriched grain products like flour and pasta during the manufacturing process in a controlled environment.

Folic acid is added as a public health measure to prevent neural tube birth defects (NTDs), such as spina bifida and anencephaly. Since about half of pregnancies are unplanned, fortifying common food items ensures widespread intake, especially for women of childbearing age.

The mandatory fortification of enriched cereal grain products with folic acid in the U.S. began in January 1998.

Folate is the naturally occurring form of Vitamin B9 found in foods. Folic acid is the synthetic, more stable version used for fortification and supplements. Folic acid is also more easily absorbed by the body.

Yes, it is possible. Folic acid is typically added to 'enriched' grains, like refined flour and white rice. Choosing whole-grain products or explicitly un-enriched options is a way to avoid it.

While excessive folic acid intake could potentially mask a Vitamin B-12 deficiency, the amount added to fortified foods is considered safe for the general population and the benefits of preventing NTDs are widely accepted to outweigh the risks.

The U.S. Food and Drug Administration (FDA) is responsible for regulating and enforcing the mandatory fortification of enriched cereal grain products.