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

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.

Dietary Approaches to Iron Deficiency Prevention in Childhood—A Critical Public Health Issue

“…On the other hand, processed and cooked meat when boiled, braised, or roasted has decreased heme iron content, with an average loss of 17% from the first few minutes of heating at 60 • C and of 50% after 60 min at 95 • C [3,122,130]. The use of iron-containing cookware or a fish-shaped iron ingot could serve as a means of reducing ID and IDA [131][132][133]. Iron leaching and absorption, therefore, depend on the type of food prepared, especially food acidity, mainly including ascorbic acid [131][132][133][134][135][136], whereas they are inhibited by tannic acid and water contamination with arsenic or manganese [133,136].…”

“…The use of iron-containing cookware or a fish-shaped iron ingot could serve as a means of reducing ID and IDA [131][132][133]. Iron leaching and absorption, therefore, depend on the type of food prepared, especially food acidity, mainly including ascorbic acid [131][132][133][134][135][136], whereas they are inhibited by tannic acid and water contamination with arsenic or manganese [133,136]. It should be considered that, despite its significant contribution to iron intake, excessive meat intake may have negative health consequences due to the overconsumption of energy and fat [137].…”