|MadSci Network: Other|
There are several breakfast cereals that are fortified with iron; some of them are fortified with 100% of the Daily Value for iron. The Daily Value is the standard set by FDA for use on food labels and reflects the Recommended Dietary Allowance set by the Institute of Medicine. The Recommended Dietary Allowances are set by gender and by age group; the RDA for iron ranges from 8 mg/day for pre-adolescent children, post- menopausal women, and post-adolescent males to 18 mg/day for women during childbearing years. The "Upper Tolerable Limit" for iron is 45 mg/day, which means that more iron than that has been found to result in adverse health effects. Too much iron can damage cells, especially those of the heart, liver, and pancreas. The iron that is incorporated into cereals is an iron salt, such as ferric citrate, which naturally occurs as a powder. This compound is incorporated into the dough from which breakfast cereals are made along with all the other ingredients before the dough is flaked or extruded into its final shape. References: Judith Brown, Nutrition Now, 5th ed., Thomson/Wadsworth Norman Potter and Joseph Hotchkiss, Food Science, 5th ed. Chapman and Hall.
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