Iron And Folic Acid

Iron is an essential mineral, and folic acid is a B vitamin (B9). They are often added together to foods during processing to increase their nutritional content. Folic acid is typically a synthetic form of folate, while iron is added as various mineral salts.

Manufacturers add iron and folic acid to fortify foods, meaning to restore nutrients lost during processing or to add nutrients not naturally present. This helps prevent nutrient deficiencies, such as iron-deficiency anemia and neural tube defects. They are commonly found in enriched grain products like rice, breads, and noodles.

Iron and folic acid are essential nutrients vital for many body functions, including red blood cell formation and DNA synthesis. The FDA permits their use as fortifying agents in many foods. JECFA has evaluated both iron and folic acid as essential nutrients, and their safety is generally recognized within recommended intake levels. While deficiencies can cause health problems, excessive intake of iron can be harmful; folic acid fortification has been widely successful in reducing the incidence of neural tube defects.