Reduced Iron

Reduced iron is a form of elemental iron, meaning it is pure iron metal. It is produced by chemically reducing iron ore or iron oxides, often using hydrogen or carbon monoxide, to obtain a fine powder. This process makes the iron suitable for food applications.

It is primarily used to fortify foods with iron, helping to prevent iron deficiency. Reduced iron is commonly added to grain products like cereals, flours, and pasta, as well as some snack foods.

Reduced iron is an essential nutrient and is generally recognized as safe (GRAS) by the FDA for use in food fortification. It is added to foods to help prevent iron deficiency anemia, a common nutritional concern. While iron is vital for health, excessive intake can be harmful; however, fortification levels in foods are typically well below amounts that would cause harm in the general population. As an essential nutrient, iron is recognized by health authorities worldwide, including the World Health Organization (WHO), as critical for human health, and its use in food fortification is a public health strategy.