Increased Iron Content of Some Indian Foods Due to Cookware

Kollipara, Usha K.; Brittin, Helen C.

doi:10.1016/s0002-8223(96)00140-x

Cited by 13 publications

(13 citation statements)

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“…Liu et al 22 investigated the levels of iron in foods cooked in Chinese iron pots and reported two-to ®ve-fold increases in iron content over foods cooked in aluminium, stainless steel and clay pots. Evidence of iron contamination of food cooked in an iron skillet has been provided for foods typically consumed in the USA 23 , for Chinese foods cooked in a steel wok 24 and for Indian foods prepared in iron pots 25 . Acidity, moisture content and cooking time increased this iron contamination in each of these studies.…”

mentioning

confidence: 99%

The impact of consuming iron from non-food sources on iron status in developing countries

Harvey¹,

Dexter

Darnton‐Hill

2000

Public Health Nutr.

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Objective: To determine the impact of contaminant iron and geophagy on iron intake and status of persons living in developing countries. Design: Literature for review was identi®ed by searching Medline and Agricola, from appropriate other texts and from three reports from the Opportunities for Micronutrient Interventions (OMNI) Project of USAID. Setting: The dietary intake of iron by people living in developing countries is generally high but iron de®ciency remains prevalent. This apparent paradox is because the iron being consumed is predominantly in the non-haem form, which is poorly absorbed. Some of this non-haem iron is from contamination of food with iron from soil, dust and water; iron leaching into food during storage and cooking; contamination during food processing such as milling; and the practice of geophagy.

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mentioning

confidence: 99%

The impact of consuming iron from non-food sources on iron status in developing countries

Harvey¹,

Dexter

Darnton‐Hill

2000

Public Health Nutr.

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“…Iron leaching is dependent on the acidity, moisture content and cooking time of the food preparation. More acidic, moister foods and foods cooked longer have higher iron content than controls when cooked with an iron ingot or pot (Brittin & Nossaman 1986; Kollipara & Brittin 1996). Iron incorporation into food also depends on the frequency of use of an iron utensil or ingot (Brittin & Nossaman 1986).…”

Section: Discussionmentioning

confidence: 99%

“…1999; Borigato & Martinez 1998; Brittin & Nossaman 1986; Cheng & Brittin 1991; Geerligs et al. 2003; Kollipara & Brittin 1996; Liu et al. 1990; Park & Brittin 2000; Tripp et al.…”

Section: Introductionmentioning

confidence: 99%

“…In the use of adventitious iron sources, such as cooking with iron pots and iron utensils, iron is leached from iron cooking equipment, often in great quantities (Adish et al 1999;Borigato & Martinez 1998;Brittin & Nossaman 1986;Cheng & Brittin 1991;Geerligs et al 2003;Kollipara & Brittin 1996;Liu et al 1990;Park & Brittin 2000;Tripp et al 2010). Iron leached from iron cooking equipment is bioavailable to humans and rodents (Bothwell et al 1964;Martinez & Vannucchi 1986;Mistry et al 1988).…”

Section: Introductionmentioning

confidence: 99%

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Iron content of Cambodian foods when prepared in cooking pots containing an iron ingot

Charles

Summerlee

Dewey

2011

Tropical Med Int Health

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Summaryobjectives To investigate the effect of cooking with an iron ingot on the iron content of several water and Cambodian food preparations.methods Various food and water samples were prepared, in replicate, in glass and aluminium pots with and without an iron ingot. The samples were subjected to iron content analysis using standard ICP-OES procedures.results Prepared with an ingot, the iron content was 76.3 lg iron ⁄ g higher in lemon water, 32.6 lg iron ⁄ g higher in pork soup and 3.3 lg iron ⁄ g higher in fish soup, than in the same foods prepared without an ingot. Acidity of the food samples was positively associated with iron leaching.conclusions Even when taking into account the low bioavailability of contaminant iron, approximately 75% of the daily iron requirement can be met by consuming 1L of lemon water prepared with an iron ingot. Its use may be a cheap and sustainable means of improving iron intake for those with irondeficient diets.

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“…When measuring dietary iron, the iron obtained from cooking in iron utensils should be considered. Cooking food in iron utensils (Brittin and Nossarnan 1986a;Borigato and Martinez 1992;Kollipara and Brittin 1996), steel woks (Zhou and Brittin 1994), or stainless steel utensils (Park and Brittin 1997) increases its iron content, Iron added to food by cooking in iron utensils is bioavailable (Mistry et al 1988). Used iron cookware increases iron in food as much as new iron cookware does (Cheng and Brittin 1991).…”

Section: Introductionmentioning

confidence: 99%

Iron Content, Sensory Evaluation, and Consumer Acceptance of Food Cooked in Iron Utensils

Park¹,

Brittin²

2000

Journal of Food Quality

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The purpose of this study was to determine the effect of cooking food in iron utensils on the iron content, sensory quality, and consumer acceptance/ preference of the food. Hamburger patties and applesauce were cooked in iron and in glass utensils and were analyzed for iron content by atomic absorption spectrophotometry and evaluated by a trained sensory panel, by consumers, and for chroma, pH, and refractometer changes. Cooking hamburger patties and applesauce in iron utensils increased iron in the food, did not affecl sensory quality or consumer acceptance/preference of hamburgerpatties, but affected the color andflavor and decreased consumer acceptance/preference for applesauce.

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Increased Iron Content of Some Indian Foods Due to Cookware

Cited by 13 publications

References 20 publications

The impact of consuming iron from non-food sources on iron status in developing countries

The impact of consuming iron from non-food sources on iron status in developing countries

Iron content of Cambodian foods when prepared in cooking pots containing an iron ingot

Iron Content, Sensory Evaluation, and Consumer Acceptance of Food Cooked in Iron Utensils

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