Lechtig Aarón, Lòpez de Romaña Daniel, Boy Erick, Vargas Alejandro, Rosas del Portal Mauricio, Huaylinos María Luisa
Agencia Internacional de Seguridad Alimentaria y Nutrición, Lima, Peru.
Food Nutr Bull. 2007 Dec;28(4):426-34. doi: 10.1177/156482650702800408.
The use of iron pots has decreased the prevalence of anemia.
To investigate the release of iron, zinc, and lead from metallic iron and zinc bars incubated in water and in meals.
Iron, zinc, and lead concentrations were measured at different incubation conditions in water and in meals.
The iron concentration in water was 1.26 mg/L after incubation with one iron bar at pH 7 and 100 degrees C for 20 minutes and in meals was 0.97 mg per 100 g of wet meals, rich in phytate, cooking at 100 degrees C during 20 minutes. The maximum contents were 7720 mg/L of iron and 1826 mg/L of zinc in vinegar at pH 3 and 20 degrees C after 90 and 32 days, respectively. Lead was released from the bars, but at concentrations well below the upper tolerable limits.
In outreach populations, the use of iron and zinc metallic bars in water and meals could contribute to sustainable, very low-cost prevention of iron and zinc deficiencies, and home-fortified vinegar could be used for treatment of both deficiencies.
Field trials should be performed to determine the impact that the use of iron and zinc metallic bars in water and meals might have on the iron and zinc status of population groups.
使用铁锅降低了贫血的患病率。
研究金属铁和锌条在水和食物中孵育时铁、锌和铅的释放情况。
在水和食物的不同孵育条件下测量铁、锌和铅的浓度。
在pH值为7、100℃孵育20分钟后，一根铁棒在水中的铁浓度为1.26毫克/升，在富含植酸盐的湿食物中于100℃烹饪20分钟后，每100克湿食物中的铁浓度为0.97毫克。在pH值为3、20℃的醋中，分别在90天和32天后，铁的最大含量为7720毫克/升，锌的最大含量为1826毫克/升。铅从金属条中释放出来，但浓度远低于可耐受上限。
在推广人群中，在水和食物中使用铁和锌金属条有助于以可持续、低成本的方式预防铁和锌缺乏，家庭强化醋可用于治疗这两种缺乏症。
应进行现场试验，以确定在水和食物中使用铁和锌金属条对人群铁和锌状况可能产生的影响。
