Iron

Iron is an essential mineral that plays a vital role in the body, primarily in the formation of haemoglobin, which carries oxygen in the blood. It is naturally found in a variety of foods, including red meat, leafy green vegetables, and legumes. In food production, iron compounds may be added to fortify foods and increase their nutritional value.

Iron compounds are added to foods primarily for nutritional fortification, helping to increase the iron content of staple foods like cereals and bread. This is particularly important for populations where iron deficiency may be a concern. It is not added for flavour, colour, or preservation.

Iron is a nutrient, not a food additive, and is essential for health. The UK government, through the Eatwell Guide, recommends consuming iron-rich foods as part of a balanced diet. Excessive iron intake can be harmful, and the body has mechanisms to regulate absorption.