The Recommended Dietary Allowance (RDA) for iron in females ranges from 10-30 mg. The RDA for adult men, women over 50, infants and children is 8-10mg. As the average U.S. diet provides an insufficient amount of iron, doctors often recommend iron supplements for high-need groups. This deficiency presents manufacturers with an incredible opportunity to add value to their products through iron fortification.
Many iron sources that exhibit the best bioavailability, however, adversely affect product quality by accelerating lipid oxidation, producing unfavorable color or flavor and causing severe irritation of the gastrointestinal system. Compatible and non-reactive iron compounds are needed for fortification of foods as they have less of an "iron taste" compared to soluble iron. However, due to insolubility issues, precipitation of such iron prevents fortification in large amounts.