Haring B S, Van Delft W
Arch Environ Health. 1981 Jan-Feb;36(1):33-5. doi: 10.1080/00039896.1981.10667603.
During the last decade many epidemiologists have found an inverse relationship between water hardness and cardiovascular mortality. It seems unlikely that this relationship can only be attributed to a deficiency of calcium and mangnesium in drinking water, because only 10-20% of the total daily intake of calcium and magnesium is derived from drinking water. The purpose of this study was to investigate changes in the mineral composition of food to investigate changes in the mineral composition of food when cooking with waters of different hardness. The most significant differences were found for calcium; the concentration of this element in potatoes and vegetables usually increased when cooking with hard-water types, while a decrease was noted when soft water was used for cooking.
在过去十年中，许多流行病学家发现水的硬度与心血管疾病死亡率之间存在负相关关系。这种关系似乎不太可能仅归因于饮用水中钙和镁的缺乏，因为钙和镁的每日总摄入量中只有10%-20%来自饮用水。本研究的目的是调查用不同硬度的水烹饪时食物矿物质成分的变化。发现钙的差异最为显著；用硬水类型烹饪时，土豆和蔬菜中该元素的浓度通常会增加，而用软水烹饪时则会降低。
