The iron most commonly added to cereal is hydrogen-reduced elemental iron.
Understanding Iron Fortification in Cereals
Many common foods, especially grain products like cereals, are fortified with essential nutrients to help prevent deficiencies in the population. Iron is one such nutrient frequently added to cereals to boost their nutritional value.
The Type of Iron Used
According to the provided reference, when it comes to fortifying cereals and other grain products like rice and flours, the preferred form of iron is hydrogen-reduced elemental iron. This is different from other forms, like ferrous sulfate, which is often used in products such as pasta.
- Hydrogen-reduced elemental iron: Commonly used in cereals, rice, and flours.
- Ferrous sulfate: Commonly used in pasta.
Choosing the right type of iron for fortification is important because it affects how well the body can absorb the iron and how the iron interacts with the food product (e.g., taste, color). Elemental iron is a common choice for dry products like cereal.
Why Fortify Cereal with Iron?
Iron is vital for carrying oxygen in the blood and preventing iron-deficiency anemia. Fortifying widely consumed foods like cereal is an effective public health strategy to help ensure people get enough iron in their diet, especially those who might otherwise not consume iron-rich foods regularly.
| Food Product | Common Iron Fortificant |
|---|---|
| Cereals, Rice, Flours | Hydrogen-reduced elemental iron |
| Pasta | Ferrous sulfate |
This practice helps millions get essential iron daily through their breakfast cereal.
