File:Averages (%) of foods containing appropriate iron levels (to achieve adequate iron intake) based on the proposed method in food groups.pdf

English: Averages (%) of foods containing appropriate iron levels (to achieve adequate iron intake) based on the proposed method in food groups. All high iron (excellent source of iron) and iron source (good source of iron) foods, excluding high iron and iron source baby foods, are based on the reference energy intake of 2,000 kcal for adults and children aged 4 years and older. High iron and iron source baby foods are based on the reference energy intake of 1,000 kcal for children 1 through 3 years of age.

About 96.8% of foods contained iron. On the basis of the proposed method, the average (%) of foods containing appropriate iron levels in food groups was 22.12%, of which 13.69% was the average of iron source (good source of iron) foods, and 8.43% was the average of high iron (excellent source of iron) foods. Breakfast cereals with 78.63%, beef products with 68.78%, baby foods with 50.41%, legumes and legume products with 46.17%, American Indian/Alaska Native foods with 41.79%, lamb, veal, and game products with 34.63%, and meals, entrees, and side dishes with 31.82% had the highest averages of foods containing appropriate iron levels. Foods containing appropriate iron levels were not found in two food groups (fats and oils; spices and herbs) and were very few in three food groups (sweets; dairy and egg products; pork products).

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating iron content and determining appropriate iron levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133393