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标题：Iron Content of Commercially Available Infant and Toddler Foods in the United States, 2015
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作者：Marlana Bates ; Priya M. Gupta ; Mary E. Cogswell 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2020
卷号：12
期号：8
页码：2439-2447
DOI：10.3390/nu12082439
出版社：MDPI Publishing
摘要：Objectives: To describe the iron content of commercially available infant and toddler foods. Methods: Nutrition Facts label data were used from a 2015 database of 1037 commercial infant and toddler food and drink products. Products were grouped into food categories on the basis of name, ingredients, target age, and reference amounts customarily consumed (RACC). Mean and median iron content per 100 g and per RACC were calculated. The proportion of products considered good and excellent sources of iron were determined on the basis of percent daily value (% DV) thresholds. Results: Among products marketed for infants (aged 4–12 months), infant cereals had the highest mean (6.19 mg iron per RACC; 41.25 iron mg per 100 g) iron content. Among products marketed for toddlers (aged 12–36 months), vegetable-based mixtures or meals contained the highest mean iron in mg per RACC (mean: 2.97 mg) and dry, grain-based desserts had the highest mean iron in mg per 100 g (mean: 6.45 mg). Juice and drink products had the lowest mean iron contents in both infant and toddler products. Conclusions: Most commercially available infant cereals are considered to be an excellent source of iron, likely from fortification, but wide variability was observed in iron content by food category. Products that are considered good or excellent sources of iron (≥10% DV) can help consumers identify products with higher iron content, such as infant cereals or toddler vegetable-based mixtures/meals.
关键词：iron; infant; toddler; nutrition; complementary foods iron ; infant ; toddler ; nutrition ; complementary foods