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Iron Content of Infant Formula Produced in the United States
Author(s) -
MARTIN E.R. YOUNG. J. I.,
HINES D. M.,
HAMILL T. W.,
PHIFER E. C.,
JOHNSON C. D.,
EITENMILLER R. R.,
SOLIMAN A. M.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10519.x
Subject(s) - infant formula , food science , base (topology) , soy milk , chemistry , zoology , mathematics , biology , mathematical analysis
Seventy‐seven infant formulas were analyzed for iron. Samples were from three formulation classes: milk‐base (17), milk‐base plus Fe (29) and soy‐base (31). Mean iron levels for the milk‐based, milk‐based plus Fe and soy‐based formulas were 0.4, 2.1 and 2.5 mg/100 Kcal, respectively. Iron levels ranged from 0.26‐4.7 mg/100 Kcal. All milk‐based formulas met minimum requirement of 0.15 mg/100 Kcal of the 1980 Infant Formula Act. Fe levels of formulas produced by different firms were significantly different (α= 0.05). Mean Fe levels were 193.5%, 116.1%, and 134.1% of declared for milk‐based, milk‐based plus Fe and soy‐based formulas, respectively.