While too much iron can be an issue (since it builds up in the body), you have to also consider that there are two types of iron: heme (from animal sources) and non-heme (from plant sources). While heme iron is easily absorbed by the body, non-heme sources are not as easily absorbed. The amount absorbed from non-heme sources can be increased when they are eaten with something containing Vitamin C, or decreased when they are eaten with something containing calcium.
Cereals can be fortified up to what seems like a huge amount, but are generally eaten with milk, so a good bit of the non-heme iron will not be absorbed by the body.
I would recommend that you have your doctor test your iron and ferritin levels next time that you are in to see if there is an issue with you having too much iron stored. If not, then you are obviously not absorbing enough of the "extra" in your foods for it to be something to worry about.
For a cereal to be included in the WIC program (it's a governement food program for women, infants and children; hence the initials WIC), it has to be iron fortified. So I reckon that explains the iron in Cheerios.
I'd suggest you try something else for breakfast, instead of 2 cups of Cheerios. Maybe one cup of those, and then something else. A slice of toast or something.
Ruth in Cookeville, TN Central Time Zone
Promise me you'll always remember: You're braver than you believe, and stronger than you seem, and smarter than you think - Christopher Robin to Pooh
Every time I run a nutrition report, the amount of iron is high. My goal is 100-150 and I end up over than. I believe most of that comes from iron-fortified cereal. For example, this morning I had 2 cups of Cheerios and hit 90 percent of my iron just with that.
It seems odd that there is so much iron in breakfast cereals.
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