Armstrong Gavin R, Dewey Cate E, Summerlee Alastair Js
Biomedical Science, University of Guelph, Ontario, Canada. Email:
Population Medicine, University of Guelph, Ontario, Canada.
Asia Pac J Clin Nutr. 2017 Jan;26(1):148-155. doi: 10.6133/apjcn.102015.14.
The principal objective was to explore in greater detail safety issues with regard to the use of the Lucky Iron Fish® (fish) as a treatment for iron deficiency and iron deficiency anaemia in women in rural Cambodia.
Experiments were done to determine: (1) purity of the iron in the fish by mass spectroscopy; (2) release of iron and contaminants released during boiling in water using inductive-ly-coupled plasma optical emission spectroscopy; (3) the impact of cooking time, acidity and number of fish in acidified water and two types of Khmer soups; and (4) drinkability of the water after boiling with different num-bers of fish.
The fish is composed primarily of ferrous iron with less than 12% non-ferrous iron. Contaminants were either not detectable or levels were below the acceptable standards set by the World Health Organization. The length of time boiling the fish and the acidity of the water increased iron release but even with 5 fish boiled for 60 minutes, iron levels only approached levels where side effects are observed. Boiling one fish in water did not affect the perception of colour, smell or taste of the water but boiling in water with two or more fish resulted in the water being unpalatable which further limits the potential for iron toxicity from using the fish.
The results suggest that the Lucky Iron Fish™ may be a safe treatment for iron deficiency.
主要目的是更详细地探讨在柬埔寨农村地区使用幸运铁鱼（Lucky Iron Fish®）治疗女性缺铁和缺铁性贫血的安全性问题。
进行了多项实验以确定：（1）通过质谱法测定鱼中铁的纯度；（2）使用电感耦合等离子体发射光谱法测定水煮过程中铁和污染物的释放量；（3）烹饪时间、酸度以及酸化水中鱼的数量和两种高棉汤中鱼的数量对铁释放的影响；（4）不同数量的鱼水煮后水的可饮用性。
该鱼主要由亚铁组成，有色金属铁含量低于12%。污染物要么检测不到，要么含量低于世界卫生组织设定的可接受标准。煮鱼的时间和水的酸度会增加铁的释放，但即使5条鱼煮60分钟，铁含量也仅接近观察到副作用的水平。在水中煮一条鱼不会影响水的颜色、气味或味道，但煮两条或更多条鱼会使水变得难喝，这进一步限制了使用该鱼导致铁中毒的可能性。
结果表明幸运铁鱼（Lucky Iron Fish™）可能是一种安全的缺铁治疗方法。
