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ARTICLE |

Iron Fortification of Wheat Flour

C. E. BUTTERWORTH Jr., MD
JAMA. 1974;229(3):265. doi:10.1001/jama.1974.03230410011002.
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To the Editor.—  The commentary of Dr. Crosby concerning iron fortification of flour (228:1651-1652, 1974) neither calls for nor merits a point-by-point response from proponents of the proposed Food and Drug Administration (FDA) regulation. It speaks for itself. Those readers who are familiar with the topic will recognize that his comment contains no new arguments, although the language has grown (indefensibly) more abusive. Readers who encounter this debate for the first time should notice how logic tends to be lost in the heat of passion. It does seem appropriate, however, to make a few general comments. This is an important and serious issue; it is perhaps only a small indication of problems that could lie ahead in the event of a nationwide disaster or food shortage.The opponents of iron fortification have made their opposition emphatically clear and a matter of public record over the past four years. However, their

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