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...