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Iron Nutrition and the Fortification of Food With Iron

Iron Nutrition and the Fortification of Food With Iron At present, a high incidence of iron deficiency prevails in the infant and female population. Improvement in iron balance through fortification of food with additional iron is needed to prevent such deficiency. In the infant, this may be accomplished through the fortification of special food items whose use is confined to infancy. In the adult woman, an increase in fortification of flour and flour products to 40 mg/lb is proposed to accomplish this. Such manipulation of the public diet carries with it the responsibility of monitoring its effects on the iron balance of the population, and on the prevalence of iron deficiency and iron overload. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png JAMA American Medical Association

Iron Nutrition and the Fortification of Food With Iron

Finch, Clement A.; Monsen, Elaine R.
JAMA , Volume 219 (11) – Mar 13, 1972
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References (9)

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.1972.03190370052010
Publisher site
See Article on Publisher Site

Abstract

At present, a high incidence of iron deficiency prevails in the infant and female population. Improvement in iron balance through fortification of food with additional iron is needed to prevent such deficiency. In the infant, this may be accomplished through the fortification of special food items whose use is confined to infancy. In the adult woman, an increase in fortification of flour and flour products to 40 mg/lb is proposed to accomplish this. Such manipulation of the public diet carries with it the responsibility of monitoring its effects on the iron balance of the population, and on the prevalence of iron deficiency and iron overload.

Journal

JAMA – American Medical Association

Published: Mar 13, 1972

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