Abstract
Abstract The high incidence of iron deficiency anemia in the United States and elsewhere is caused by insufficient iron intake, plus poor utilization of many dietary sources of iron. There is need to select assimilable sources of iron for fortification of foods; animal studies show that many of the iron compounds used for cereal enrichment are poorly utilized. A method to measure availability of iron is proposed and is currently being studied collaboratively. Preliminary data indicate that in vitro solubility tests are not satisfactory to evaluate availability of iron supplements.
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