Iron‐fortified Bread

The hematinic effect of ferrous sulphate‐enriched flour has been examined in a long‐term, community‐based experiment. During a period of 20 consecutive months 17 000 metric tons of iron‐fortified flour were produced at Tau Mølle in Stavanger, Norway (total iron content 6.2 mg/100 g flour). There were neither complaints of rancidity of the flour nor of any harmful effect on its baking qualities. The monitoring of the effect of the iron‐fortification programme was performed on an experimental group of 202 women of child‐bearing age living in Stavanger. A control group of 215 women was established in Bergen. Blood examinations (Hb, Hct and MCHC) were performed at the start of the experiment and repeated on three occasions during the study. The results failed to give conclusive evidence of the hematinic effect of the iron supplement. However, the results obtained in the few women with the lowest circulating Hb levels (Hb ≤12 g/100 ml) suggested that the added iron was absorbed and utilized for Hb synthesis. The authors have recommended to the Norwegian health authorities that all white flour should be fortified with ferrous sulphate. It seems reasonable to apply the same level of enrichment as was recently proposed by the US Commissioner of Food and Drug Administration (total level of iron 9 mg/100 g flour).