Food prepared in iron cooking pots as an intervention for reducing iron deficiency anaemia in developing countries: A systematic review

Journal of Human Nutrition and Dietetics

Volumn 16, Issue 4, 2003, Pages 275-281

  Prinsen Geerligs, P D ^a   Brabin, B J ^a,b   Omari, A A A ^a  

^a LIVERPOOL SCHOOL OF TROPICAL MEDICINE   (United Kingdom)

^b UNIVERSITY OF AMSTERDAM   (Netherlands)

Author keywords

Anaemia; Developing countries; Iron pots

Indexed keywords

HEMOGLOBIN; IRON;

AGE DISTRIBUTION; BIBLIOGRAPHIC DATABASE; BLOOD TRANSFUSION; CLINICAL TRIAL; COCHRANE LIBRARY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; COOKING; DATA ANALYSIS; DEVELOPING COUNTRY; EMBASE; EVIDENCE BASED MEDICINE; FOOD PROCESSING; HEMOGLOBIN DETERMINATION; HOOKWORM; HUMAN; IRON DEFICIENCY ANEMIA; IRON THERAPY; KITCHEN; MALARIA; MEDICAL RESEARCH; MEDLINE; META ANALYSIS; PATIENT COMPLIANCE; REVIEW; VALIDATION PROCESS;

ANEMIA, IRON-DEFICIENCY; COOKING AND EATING UTENSILS; DEVELOPING COUNTRIES; FOOD; HEMOGLOBINS; HUMANS; IRON;

ANCYLOSTOMATOIDEA;

EID: 0042196449     PISSN: 09523871     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-277X.2003.00447.x     Document Type: Review

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