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To the Editor.—
For the past several years, the Food and Drug Administration (FDA) and other nongovernmental scientific groups have been reviewing the issues relating to increasing the amounts of iron and other nutrients permitted by the standards for certain flours, farina, and bakery products. Proposals concerning this were first published in the Federal Register of April 1, 1970, and revisions in the Federal Register of Dec 3, 1971. Comments were invited on the proposals.A final order establishing new enrichment levels for certain flours and bakery products was published in the Federal Register of Oct 15, 1973. As provided in the Federal Food, Drug, and Cosmetic Act, time was allowed for the filing of objections and the requesting of a public hearing on the order. Because of the objections and the requests received, on Feb 11, 1974, we published certain revisions to the order (including a stay of that section
Wetherell RC. Iron Enrichment of Food. JAMA. 1974;230(1):36. doi:10.1001/jama.1974.03240010019011
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