Iron in Enriched Wheat Flour, Farina, Bread, Buns, and Rolls
Since this article does not have an abstract, we have provided the first 150 words of the full text.
Excerpt
The enrichment of flour and bread with vitamins and iron has been practiced since around 1940, begun then as a result of measures taken to handle the food emergency created by war. The levels of enrichment now being used have been in effect since 1943.
Public health measures to enhance the nutritive values of the American diet have, however, often met with some resistance. Long and costly hearings preceded the promulgation of the standards of identity for enrichment. The Food and Drug Administration (FDA) recently proposed a revision of the current standards which have been the legal basis for enrichment for nearly 30 years. Even as there was resistance to the issuance of standards then, there is now resistance to their change, but this time the resistance is arising primarily from a number of members of the medical profession.
On Dec 3, 1971 in the Federal Register,1 the FDA
Footnotes
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This statement has been accepted for publication by the Council—Philip L. White, ScD, Secretary.
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Reprint requests to Council on Foods and Nutrition, American Medical Association 535 N Dearborn St, Chicago 60610 (Philip L. White, ScD).
