ANALYSIS OF IRON CONTENT IN FOOD SUPPLEMENTS IN RELATION TO THE SAFETY OF THEIR USE

The objective of the study was to test dietary supplements available on the European market with regard to their iron content. Twenty-nine vitamin and mineral supplements were investigated, with additional assessment of their mass homogeneity. Iron was determined by means of the AAS(1) method following microwave mineralization of particular samples. Findings were compared to iron contents declared by producers. Tested supplements were analyzed with regard to the ratio between the amount of iron supplied to the body and the RDA(2) for adults and pregnant women, as well as in view of the number of preparation pieces required to be taken in order to ensure the RDA in the groups included in the research. All preparations were characterised by high mass homogeneity. The iron content determined in the supplements was different from the values indicated by the producers on the packages. Four supplements did not meet the European requirements concerning acceptable limits of nutrient tolerance slated on the labels. Tolerance for iron value in food supplements indicated by producers on packages varied from RDAs for the studied groups. The dosage recommended by the producer was mostly different from the dosage necessary to meet the requirements for iron RDA in the studied groups.