Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/57000
Type: Artigo de periódico
Title: Mineral migration and influence of meal preparation in iron cookware on the iron nutritional status of vegetarian students
Author: Quintaes, KD
Amaya-Farfan, J
Tomazini, FM
Morgano, MA
Hajisa, NMD
Neto, JT
Abstract: This study evaluates iron and manganese migration from iron pans and the impact of routine meal preparation on the iron status of vegetarians. Rice and tomato sauce were cooked in iron pans. Fe and Mn quantification were done by inductively coupled plasma optical emission spectrometry. Vegetarians had their meals prepared in cast-iron cookware for 12 weeks. Tomato sauce took up more Fe and Mn than rice. Mineral transfer increased with cooking cycles. Iron anemia decreased from 32.1 to 5.3%, while the prevalence of hematologically normal individuals increased from 41 to 67.8%. Migrated Fe from cookware improves the nutritional iron status of vegetarians.
Subject: anemia
food utensils
hemoglobin
ferritin
iron nutrition
vegans
Country: EUA
Editor: Taylor & Francis Inc
Rights: fechado
Identifier DOI: 10.1080/03670240701285079
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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