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How Iron Fortification is Really Not in Our Best Interest

iron

What do all of these have in common? They’re fortified with iron.
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Iron fortification has actually been happening since 1941. And since then, there’s been a 380% increase in iron in our food system.
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You can get 30 mg of iron in 100g of Rice Krispies Cereal.🤯
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Why is this BAD?
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♻️The body recycles 24+ mg of iron and ONLY needs 1 mg of dietary iron per day.
🦠Iron feeds pathogens (viruses, bacteria, parasites, fungus, etc)
⚠️Iron turns on the danger sensor of the body, leading to inflammation
🗑️The iron used in fortification - Ferrous Sulfate and Ferrous Fumarate - are non-bioavailable (not usable by the body) and deplete copper
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We knew long before 1941 that a "deficiency" in iron was really caused by a deficiency in copper, but we decided to fortify any way.
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↗️And as iron fortification has increased, so have chronic diseases.
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Next time you’re shopping, especially for shelf-stable foods, I encourage you to keep an eye out for these ingredients and key words:
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❌Reduced Iron
❌Ferrous Sulfate
❌Ferrous Fumarate
❌Iron Oxide
❌Iron
❌Enriched

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This is not medical advice. Always consult your healthcare professional before pursuing any changes to your personal healthcare regime.

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References

Brennan, M. (2020). Cereals High in Iron & Iron-Fortified Cereals. Retrieved from: https://www.activeiron.com/2020/07/21/cereals-high-in-iron/.

Le, H.T. Brouwer, I.D. Burema, J. Nguyen, K.C. Kok, F.J. (2006). Efficacy of iron fortification compared to iron supplementation among Vietnamese schoolchildren. Retrieved from: https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-5-32.

Martins, J.M. (2012). Universal iron fortification of foods: the view of a hematologist. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3545435/.

Mehansho, H. (2006). Iron Fortification Technology Development: New Approaches. Retrieved from: https://academic.oup.com/jn/article/136/4/1059/4664189.

Nutrition Reviews. (2002). Iron Compounds for Food Fortification: Guidelines for Latin America and the Carribean 2002. Retrieved from: https://onlinelibrary.wiley.com/doi/pdf/10.1301/002966402320285218. 

The WHO. Pat III: Fortificants: physical characteristics, selection and use with specific food vehicles. Retrieved from: https://www.who.int/docs/default-source/micronutrients/gff-part-3-en.pdf?sfvrsn=620a179c_2.

Ramsay, L.C. Charles, V.C. Review of Iron Supplementation and Fortification. (2015). Retrieved from: https://www.intechopen.com/books/topics-in-public-health/review-of-iron-supplementation-and-fortification.

The WHO. Pat III: Fortificants: physical characteristics, selection and use with specific food vehicles. Retrieved from: https://www.who.int/docs/default-source/micronutrients/gff-part-3-en.pdf?sfvrsn=620a179c_2.

Ziotkin, S.H. Davidsson, L. Lozoff, B. (2015). Balancing the Benefits and Risks of Iron Fortification in Resource-Constrained Settings. Retrieved from: https://www.jpeds.com/article/S0022-3476(15)00739-8/fulltext.

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Remember: this post is for informational purposes only and may not be the best fit for you and your personal situation. It shall not be construed as medical advice. The information and education provided here is not intended or implied to supplement or replace professional medical treatment, advice, and/or diagnosis. Always check with your own physician or medical professional before trying or implementing any information read here. While the owner of this website tries to keep the information up to date, there may be things that are out-of-date and out of their control.