Iron

Iron is a mineral that is essential for human health. In food, it can be naturally present or added as a nutrient, often in the form of iron salts like ferrous sulfate or ferric orthophosphate.

Manufacturers add iron to foods primarily for nutritional fortification, helping to prevent iron deficiency anemia. It is commonly found in fortified cereals, pasta, and baking mixes.

Iron is an essential nutrient, vital for making red blood cells and carrying oxygen in the body. The U.S. Food and Drug Administration (FDA) considers various forms of iron, such as ferrous sulfate and ferric orthophosphate, to be generally recognized as safe (GRAS) for use in food fortification at appropriate levels. While essential, excessive intake of iron can be harmful. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated several iron compounds used in food and established acceptable daily intakes for some. The European Food Safety Authority (EFSA) has also assessed iron as a nutrient and established dietary reference values.