Beneficial Effect of Iron Pot Cooking on Iron Status

Kulkarni, Surabhi A.; Ekbote, Veena; Sonawane, Aarti; Jeyakumar, Angeline; Chiplonkar, Shashi; Khadilkar, Anuradha

doi:10.1007/s12098-013-1066-z

Cited by 10 publications

(16 citation statements)

References 15 publications

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“…A final limitation of studies included in this review was limited reporting on iron content and bioavailability of food prepared with iron-containing cookware, ideal cooking conditions, adverse effects and cost-effectiveness. It is possible that most investigators chose to forgo measurement of iron content and bioavailability, because the effect of iron-containing cookware on these parameters has already been relatively well established [14, 18, 29, 46–48]. However, other studies have shown that the iron content and availability of food prepared with iron cookware depends on cooking conditions, including the type of food prepared.…”

Section: Discussionmentioning

confidence: 99%

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Iron-containing cookware for the reduction of iron deficiency anemia among children and females of reproductive age in low- and middle-income countries: A systematic review

2019

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Background & objective There is limited evidence regarding the efficacy of iron-containing pots and ingots in reducing iron deficiency (ID) and iron deficiency anemia (IDA) in low- and middle-income countries (LMICs). The objective of this systematic review is to summarize the evidence regarding the effect of iron-containing cookware on ID and IDA among children and females of reproductive age (FRA) in LMICs. Methods Searches were last conducted in May 2019 in PubMed, Embase, Cochrane Library, Web of Science, Scopus, CAB Abstracts, POPLINE, LILACS, ProQuest Dissertations & Theses Global, WHO ICTRP and ClinicalTrials.gov. Hand searching was also conducted. Selection criteria included randomized-controlled trials (RCTs), quasi-experimental studies and observational studies with control groups that studied the effect of iron-containing cookware in children (4 months-11 years) and females of reproductive age (12–51 years). Results Eleven studies were eligible for inclusion in the review. Statistically significant increases in hemoglobin and/or iron indices (p < 0.05) were observed in 50% (4/8) of studies on pots (relative change/mean difference in Hb: -0.4–1.20 g/dL), and 33.3% (1/3) of studies on ingots (relative change/mean difference in Hb: 0.32–1.18 g/dL). Positive outcomes (p < 0.05) were observed among children in 50% (4/8) of studies and among FRA in 28.6% (2/7) of studies. Compliance ranged from 26.7–71.4% daily use of pots to 90–93.9% daily use of ingots. Conclusions There are indications that, with reasonable compliance, iron-containing cookware could serve as a means of reducing IDA, especially among children. The potential advantages of iron-containing cookware include relative cost-effectiveness and complementary combination with other interventions. However, further research is needed regarding both the efficacy and safety of this intervention.

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Section: Discussionmentioning

confidence: 99%

“…Drs. Anuradha Khadilkar and Veena Ekbote were contacted for more information and potentially missing data regarding a study published by Kulkarni et al [29].…”

Section: Methodsmentioning

confidence: 99%

Iron-containing cookware for the reduction of iron deficiency anemia among children and females of reproductive age in low- and middle-income countries: A systematic review

2019

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“…By 400 BCE iron largely replaced bronze and ceramic as the principle material for cooking vessels (Wells, 1984). Cooking in iron pots results in some iron uptake in the food, particularly when cooking dairy products (Kröger‐Ohlsen et al, 2002; Geerligs et al, 2003; Charles et al, 2011; Adeniyi and Ajayi, 2013; Kulkarni et al, 2013). As milk begins to sour, lactic acid bacteria can accidently or purposefully be added to the mixture to begin the fermentation process (Kunji et al, 1996).…”

Section: Discussionmentioning

confidence: 99%

The evolutionary adaptation of the C282Y mutation to culture and climate during the European Neolithic

Heath

Axton

McCullough

et al. 2016

American J Phys Anthropol

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ObjectivesThe C282Y allele is the major cause of hemochromatosis as a result of excessive iron absorption. The mutation arose in continental Europe no earlier than 6,000 years ago, coinciding with the arrival of the Neolithic agricultural revolution. Here we hypothesize that this new Neolithic diet, which originated in the sunny warm and dry climates of the Middle East, was carried by migrating farmers into the chilly and damp environments of Europe where iron is a critical micronutrient for effective thermoregulation. We argue that the C282Y allele was an adaptation to this novel environment.Materials and MethodsTo address our hypothesis, we compiled C282Y allele frequencies, known Neolithic sites in Europe and climatic data on temperature and rainfall for statistical analysis.ResultsOur findings indicate that the geographic cline for C282Y frequency in Europe increases as average temperatures decrease below 16°C, a critical threshold for thermoregulation, with rainy days intensifying the trend.DiscussionThe results indicate that the deleterious C282Y allele, responsible for most cases of hemochromatosis, may have evolved as a selective advantage to culture and climate during the European Neolithic. Am J Phys Anthropol 160:86–101, 2016. © 2016 The Authors American Journal of Physical Anthropology Published by Wiley Periodicals, Inc.

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“…One explanation is that non-heme iron is found in abundance in plant sources such as legumes, roots and tubers and their bio-availability is increased with concomitant intake of vitamin C-rich diet [10,38,39,41]. Other explanations for increased bio-availability of non-heme iron include baking chappathis in iron plates and the addition of ascorbic acid to cereals and pulses [42,43]. However a study on young women from Bangalore (India) estimates that only 2.8% of iron (non-heme) is available from plant sources [44].…”

Section: Discussionmentioning

confidence: 99%

Nutritional profile of Indian vegetarian diets – the Indian Migration Study (IMS)

Shridhar

Dhillon

Bowen

et al. 2014

Nutr J

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BackgroundThe cardiovascular and other health benefits and potential harms of protein and micronutrient deficiency of vegetarian diets continue to be debated.MethodsStudy participants included urban migrants, their rural siblings and urban residents (n = 6555, mean age - 40.9 yrs) of the Indian Migration Study from Lucknow, Nagpur, Hyderabad and Bangalore. Information on diet (validated interviewer-administered semi-quantitative food frequency questionnaire), tobacco, alcohol, physical activity, medical histories, as well as blood pressure, fasting blood and anthropometric measurements were collected. Nutrient databases were used to calculate nutrient content of regional recipes. Vegetarians ate no eggs, fish, poultry and meat. Using multivariate linear regression with robust standard error model, we compared the macro- and micro-nutrient profile of vegetarian and non-vegetarian diets.ResultsVegetarians, (32.8% of the population), consumed greater amounts of legumes, vegetables, roots and tubers, dairy and sugar, while non-vegetarians had a greater intake of cereals, fruits, spices, salt (p < 0.01), fats and oils. Vegetarians had a higher socioeconomic status, and were less likely to smoke, drink alcohol (p < 0.0001) and engage in less physical activity (p = 0.04). On multivariate analysis, vegetarians consumed more carbohydrates (β = 7.0 g/day (95% CI: 9.9 to 4.0), p < 0.0001), vitamin C (β = 8.7 mg/day (95% CI: 4.3 to13.0), p < 0.0001) and folate (β = 8.0 mcg/day (95% CI: 3.3 to 12.7), p = 0.001) and lower levels of fat (β = −1.6 g/day (95% CI: −0.62 to −2.7), p = 0.002), protein (β = −6.4 g/day (95% CI: −5.8 to −7.0), p < 0.0001), vitamin B12 (β = −1.4 mcg/day (95% CI: −1.2 to −1.5), p < 0.0001) and zinc (β = −0.6 mg/day (95% CI: −0.4 to −0.7), p < 0.0001).ConclusionOverall, Indian vegetarian diets were found to be adequate to sustain nutritional demands according to recommended dietary allowances with less fat. Lower vitamin B12 bio-availability remains a concern and requires exploration of acceptable dietary sources for vegetarians.

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Beneficial Effect of Iron Pot Cooking on Iron Status

Cited by 10 publications

References 15 publications

Iron-containing cookware for the reduction of iron deficiency anemia among children and females of reproductive age in low- and middle-income countries: A systematic review

Iron-containing cookware for the reduction of iron deficiency anemia among children and females of reproductive age in low- and middle-income countries: A systematic review

The evolutionary adaptation of the C282Y mutation to culture and climate during the European Neolithic

Nutritional profile of Indian vegetarian diets – the Indian Migration Study (IMS)

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