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Fortification with iron cereals

FORTIFICATION. This means the addition to food of nutrients in such amounts that their finai ieveis in the food are greater than those that were naturaiiy present Some of the common foods which are presently fortified with iron are commercial infant formulas, infant cereals, and breakfast cereals. [Pg.48]

Ascorbic acid has also been shown to interact with therapeutic iron. Derman, et al., have reported that ascorbic acid increases absorption of various iron fortification compounds in infant formulas in cereals this three-fold increase in iron absorption induced by ascorbic acid was observed in multiparous women (16). El-Hawary, et al., studied 97 infants and young children and observed that ascorbic acid increased absorption from a four mg iron supplement as ferrous sulfate (17). [Pg.89]

In most countries, cereals are the largest single source of dietary iron. The iron content of white flour is considerably lower than that of whole grain flour and flours of higher extraction rate. In Norway we have no fortification of the white flour, and the contribution of iron from cereals to the diet accounts for only 30%. Our neighbor country Sweden does enrich its white flour, with the result that over 60% of the iron in the diet comes from cereals. The frequency of iron anemia is, nevertheless, the same in the two countries. [Pg.163]

By the beginning of World War II, cereal companies had started to enrich their products with thiamin, riboflavin, niacin, and iron. Enrichment means the restoration of some of the nutrients that are removed during the processing of a food. Later, in about 1955, fortification of cereals was started. Fortification means the addition of certain nutrients to foods in order to provide higher levels of such nutrients than are normally present in the natural, unprocessed foods. [Pg.129]

ENRICHMENT AND FORTIFICATION OF FOODS WITH MINERALS. Extra minerals may be added to foods so as (1) to restore those lost during processing (such restoration is called enrichment), or (2) to make certain popular foods richer in various nutrients than is natural for these items (this process is called fortification). For example, the level at which iron is added to white flour and other refined cereal products constitutes enrichment or restoration of the iron lost during milling, whereas the addition of iron to milk-based Infant formulas is fortification, because milk Is normally low in iron. [Pg.740]


See other pages where Fortification with iron cereals is mentioned: [Pg.3194]    [Pg.3193]    [Pg.131]    [Pg.133]    [Pg.12]    [Pg.348]    [Pg.425]    [Pg.13]    [Pg.21]    [Pg.21]    [Pg.137]    [Pg.580]    [Pg.740]    [Pg.352]   
See also in sourсe #XX -- [ Pg.97 , Pg.99 , Pg.102 ]




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Fortification with iron

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