Figure 3.

Comparison of the iron content (mg iron/100g food)^a of the cereal products between the analysis presented here (2000s) and the latest published values (1980s)⁽¹⁾. Comparison was made using the Bland-Altman method ⁽¹⁴⁾. Briefly, for each food, the difference in the iron content between 2000s and 1980s is plotted against the mean iron content of those two decades. The mean and 2SD of the differences were calculated and are represented in each graph by the dotted lines. The continuous line represents the null difference. One outlier, namely Bran Flakes, was removed (difference 35.0 and average 17.5) and was not included in the statistical analysis. The other breakfast cereals are highlighted in full circles for clarity. No comparison was made with the earliest published values (1930s)⁽¹³⁾ because of small number of comparable foods and due to the major changes that occurred in the cereal products manufacture, e.g fortification, since 1930s.

^a Iron content will include the natural iron content plus any fortificant iron where it has been used.