Is addition of iron to processed foods safe for iron
replete consumers?
E.D. Weinberg, a,
Medical Hypotheses
aDepartment of Biology and Medical Sciences Program,
Indiana University, Jordan Hall, 142, Bloomington,
IN 47405, USA
Received 10 June 2009;  accepted 13 June 2009.
Available online 23 July 2009.

Summary
The great majority of US adults are iron replete; indeed,
some are burdened with an excessive amount of the metal.
Nevertheless, iron continues to be added by food processors
to such items as flour, other grains and ready-to-eat cereals.
In some cases, actual added quantities exceed the labeled
amounts.
Iron is a dangerous pro-oxidant as well as a mutagen and
carcinogen.
The metal is a serious risk factor for a variety of
cardiovascular, endocrine, infectious, neoplasmic,
neurodegenerative, orthopedic and respiratory diseases.
For many of the conditions, iron can be a sole initiator or
a cofactor in promoting the disease.
For others, iron deposits are found in relevant tissue sites.
For numerous additional diseases, iron is associated with
elevated disease incidence.
Accordingly, critical evaluation of the indiscriminate
practice of adding the metal to processed foods is overdue.

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