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Iron in Enriched Wheat Bread

Iron in Enriched Wheat Bread To the Editor.— The AMA Council on Foods and Nutrition has published a report in which it "reiterates its conclusion that it is in the public interest to increase the iron content of enriched wheat flour, bread, buns, and rolls, as proposed by the FDA" (220:855, 1972). Major support for the above conclusion is two reports by the Life Sciences Research Office of the Federation of American Societies for Experimental Biology (LSRO/FASEB) which are reported in the article as "available to interested persons and in press." As a cited member of the ad hoc working group contributing to these reports, I regard the above as frightening because the initial draft of the report containing many substantive errors and misleading conclusions was just returned to FASEB by the members of the committee with multiple revisions. Further, this draft was purportedly privileged until a final revision could be obtained to insure a http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png JAMA American Medical Association

Iron in Enriched Wheat Bread

JAMA , Volume 221 (4) – Jul 24, 1972

Iron in Enriched Wheat Bread

Abstract



To the Editor.—
The AMA Council on Foods and Nutrition has published a report in which it "reiterates its conclusion that it is in the public interest to increase the iron content of enriched wheat flour, bread, buns, and rolls, as proposed by the FDA" (220:855, 1972).
Major support for the above conclusion is two reports by the Life Sciences Research Office of the Federation of American Societies for Experimental Biology (LSRO/FASEB) which are reported in the article as...
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Publisher
American Medical Association
Copyright
Copyright © 1972 American Medical Association. All Rights Reserved. Applicable FARS/DFARS Restrictions Apply to Government Use.
ISSN
0098-7484
eISSN
1538-3598
DOI
10.1001/jama.1972.03200170052019
Publisher site
See Article on Publisher Site

Abstract

To the Editor.— The AMA Council on Foods and Nutrition has published a report in which it "reiterates its conclusion that it is in the public interest to increase the iron content of enriched wheat flour, bread, buns, and rolls, as proposed by the FDA" (220:855, 1972). Major support for the above conclusion is two reports by the Life Sciences Research Office of the Federation of American Societies for Experimental Biology (LSRO/FASEB) which are reported in the article as "available to interested persons and in press." As a cited member of the ad hoc working group contributing to these reports, I regard the above as frightening because the initial draft of the report containing many substantive errors and misleading conclusions was just returned to FASEB by the members of the committee with multiple revisions. Further, this draft was purportedly privileged until a final revision could be obtained to insure a

Journal

JAMAAmerican Medical Association

Published: Jul 24, 1972

There are no references for this article.