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

Tropical Medicine and International Health

Volumn 16, Issue 12, 2011, Pages 1518-1524

  Charles, Christopher V ^a   Summerlee, Alastair J S ^a   Dewey, Cate E ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Anaemia; Cambodia; Iron content; Iron deficiency; Nutrition

Indexed keywords

ALUMINUM; GLASS; IRON; IRON DERIVATIVE; IRON INGOT; UNCLASSIFIED DRUG; WATER;

ALUMINUM; ANEMIA; BIOAVAILABILITY; COOKING APPLIANCE; CULTURAL TRADITION; DIET; FOOD CONSUMPTION; FOOD INTAKE; IRON; SUSTAINABILITY;

ACIDITY; ARTICLE; BIOAVAILABILITY; CAMBODIA; CONCENTRATION (PARAMETERS); COOKING; FOOD; FOOD ANALYSIS; LEACHING; LEMON; WATER ANALYSIS;

ALUMINUM; CAMBODIA; COOKING; COOKING AND EATING UTENSILS; FOOD ANALYSIS; GLASS; HUMANS; IRON; TRACE ELEMENTS; WATER;

CAMBODIA;

CITRUS LIMON;

EID: 81255171639     PISSN: 13602276     EISSN: 13653156     Source Type: Journal    
DOI: 10.1111/j.1365-3156.2011.02878.x     Document Type: Article

References (22)

1. Adish AA, Esrey SA, Gyorkos TW et al. (1999) Effect of consumption of food cooked in iron pots on iron status and growth of young children: a randomised trial. Lancet 353, 712-716.
2. Borigato EVM & Martinez FE (1998) Iron nutritional status is improved in Brazilian preterm infants fed food cooked in iron pots. Journal of Nutrition 128, 855-859.
3. Bothwell T, Seftel H, Jacobs P et al. (1964) Iron overload in Bantu subjects: studies on the availability of iron in Bantu beer. American Journal of Clinical Nutrition 14, 47-51.
4. Brittin HC & Nossaman CE (1986) Iron content of food cooked in iron utensils. Journal of the American Dietetic Association 86, 897-901.
5. Charles CV, Dewey CE, Daniell WE et al. (2011) Iron-deficiency anaemia in rural Cambodia: community trial of a novel iron supplementation technique. European Journal of Public Health 21, 43-48.
6. Cheng YJ & Brittin HC (1991) Iron in food: effect of continued use of iron cookware. Journal of Food Science 56, 584-585.
7. Geerligs PDP, Brabin BJ & Omari AAA (2003) 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 16, 275-281.
8. Gorchev HG & Ozolins G (1984) WHO guidelines for drinking-water quality. WHO Chronicle 38, 104-108.
9. Gordeuk V, Mukiibi J, Hasstedt SJ et al. (1992) Iron overload in Africa. New England Journal of Medicine 326, 95-100.
10. Harvey PW, Dexter PB & Darnton-Hill I (2000) The impact of consuming iron from non-food sources on iron status in developing countries. Public Health Nutrition 3, 375-383.
11. Herbert V. (1987) Recommended dietary intakes (RDI) of iron in humans. American Journal of Clinical Nutrition 45, 679-686.
12. Hurrell RF (1984) Bioavailability of different iron compounds used to fortify formulas and cereals: technological problems. Nestle Nutrition Workshop Series 4, 147-178.
13. Hurrell RF (1997) Preventing iron deficiency through food fortification. Nutrition Reviews 55, 210-222.
14. Hurrell R & Egli I (2010) Iron bioavailability and dietary reference values. American Journal of Clinical Nutrition 91, 1461S-1467S.
15. Kollipara UK & Brittin HC (1996) Increased iron content of some Indian foods due to cookware. Journal of the American Dietetic Association 96, 508-510.
16. Kongkachuichai R, Napatthalung P & Charoensiri R (2002) Heme and nonheme iron content of animal products commonly consumed in Thailand. Journal of Food Composition and Analysis 15, 389-398.
17. Liu DY, Chen ZG, Lei HQ et al. (1990) Investigation of the amount of dissolved iron in food cooked in Chinese iron pots and estimation of daily iron intake. Biomedical and Environmental Sciences 3, 276-280.
18. Martinez FE & Vannucchi H (1986) Bioavailability of iron added to the diet by cooking food in an iron pot. Nutrition Research 6, 421-428.
19. McLean E, Cogswell M, Egli I, Wojdyla D & de Benoist B (2009) Worldwide prevalence of anaemia, WHO Vitamin and Mineral Nutrition Information System, 1993-2005. Public Health Nutrition 12, 444-454.
20. Mistry N, Brittin HC & Stoecker BJ (1988) Availability of Iron from food cooked in an iron utensil determined by an in vitro method. Journal of Food Science 53, 1546-1573.
21. Park J & Brittin HC (2000) Iron content, sensory evaluation, and consumer acceptance of food cooked in iron utensils. Journal of Food Quality 23, 205-215.
22. Tripp K, Mackeith N, Woodruff BA et al. (2010) Acceptability and use of iron and iron-alloy cooking pots: implications for anaemia control programmes. Public Health Nutrition 13, 123-130.