Iron in Food: Effect of Continued Use of Iron Cookware

Abstract

Two foods (applesauce and spaghetti sauce) were each cooked in an iron skillet 50 times and in a noniron untensil three times. Duplicate samples of the raw (three replications) and cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron was determined by atomic absorption spectrophotometry. Iron in foods cooked in iron utensils was greater than that in foods cooked in noniron utensils through continued use of the iron utensils for 50 times.made. For the main part of the study, one iron skillet was used to cook applesauce 50 times; the other iron skillet was used to cook spaghetti sauce 50 times; and the first three times were the three replications above. Ingredients were purchased at a local supermarket at one time and foods were prepared within seven days. Weight before cooking and length of cooking time were kept the same for both cooking treatments and all 50 times cooked for each food. Deionized water was used. Each food sample was blended in a glass blender and frozen in a plastic bag.

Mineral Migration and Influence of Meal Preparation in Iron Cookware on the Iron Nutritional Status of Vegetarian Students

“…Therefore, a set of seven points was obtained, which should in fact be divided into two sets, where the set of the first two values could be ignored in order to draw the real tendency. From the treatment of the data done by Cheng and Brittin (1991) which included 50 cooking operations, it was evident that the first two operations had no relevance in predicting the tendency of long-run operations; the first two steps were consistent with the release of loosely bound iron to the surface.…”

“…Since it has been shown (Cheng and Brittin, 1991) that after the first three times of using the utensil iron migration becomes stable, seven cooking operations were performed for each preparation. The utensils were washed routinely after every cooking operation using a biodegradable dish detergent and soft, non-abrasive polymeric sponges.…”

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

“…(1990) reported an estimated increase in iron intake of about 14.5 mg for adults and 7.4 mg for children when iron pots were used. Continuous use of adventitious iron utensils has negligible effect ( P < 0.05) (Cheng & Brittin 1991). The effect of life usage of the ingot has not been determined but should be investigated in a field trial over several years.…”

“…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.…”

“…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).…”