Effect of cooking food in iron pot and with iron ingot on increase in hemoglobin level and iron content of the food

Authors

DOI:

https://doi.org/10.3126/nje.v11i2.36682

Keywords:

anemia, iron deficiency anemia, iron ingots, Iron pots, hemoglobin

Abstract

In developing countries there is a need for simple and cost-effective strategies to reduce the prevalence of iron deficiency anemia. The objective of the current systematic review is to summarize how cooking food in iron pots or iron ingots can increase the blood hemoglobin level and iron content of the food. Literature search was conducted using databases namely PubMed, Google Scholar, Medline-Ovid, IndMed, Cochrane library, World Health Organization bulletin and by cross-referencing articles. Thirteen researches were found to be suitable for inclusion in this systematic review. Four studies reported significant increase in blood hemoglobin levels while others reported only a minor increase. Significant improvement in amount of iron in food and iron bioavailability was also observed when food was cooked using iron pot or ingots. This can be used as a strategy for reduction of iron deficiency anemia. However, more research is required to understand the efficacy of this approach.

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Author Biographies

Shally Sharma, Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi, India

Research Assistant in Department of Pediatrics, All India Institute of Medical Sciences, Ansari Nagar, New Delhi, India-110029.

Ritika Khandelwal, Centre for Community Medicine, All India Institute of Medical Sciences, New Delhi, India

Research Officer in Centre for Community Medicine, All India Institute of Medical Sciences, New Delhi, India-110029. 

Kapil Yadav, All India Institute of Medical Sciences, New Delhi, India

Additional Professor, Centre for Community Medicine,  All India Institute of Medical Sciences, New Delhi, India. 

Gomathi Ramaswamy, All India Institute of Medical Sciences, Bibinagar, Telangana, India

Assistant Professor,  Department of Community Medicine and Family Medicine, All India Institute of Medical Sciences, Bibinagar, Telangana, India. 

Kashish Vohra, All India Institute of Medical Sciences, New Delhi, India

Research Officer, National Centre for Excellence and Advanced Research on Anemia Control, All India Institute of Medical Sciences, New Delhi, India.

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Published

2021-06-29

How to Cite

Sharma, S., Khandelwal, R., Yadav, K., Ramaswamy, G., & Vohra, K. (2021). Effect of cooking food in iron pot and with iron ingot on increase in hemoglobin level and iron content of the food. Nepal Journal of Epidemiology, 11(2), 994–1005. https://doi.org/10.3126/nje.v11i2.36682

Issue

Section

Systematic Reviews