Iron Pots for the Treatment of Iron Deficiency Anemia: Is there Enough Favorable Evidence?
Francisco Plácido Nogueira Arcanjo, PhD; Izabella Vieira dos Anjos Sena; Antonio Flávio Queiroz de Oliveira; Mikkael Duarte dos Santos, MSc; Júlio César Chagas e Cavalcante; Wilcare de Medeiros Cordeiro Nascimento, MSc; Cecília Costa Arcanjo; Paulo Roberto Santos, PhD

In the last years, there has been increasing interest in the development of affordable, easy-to-implement interventions to control the prevalence of iron deficiency anemia, due to the magnitude of this nutritional deficiency and knowledge of its effects on quality of life, morbidity, and mortality. Previous studies have demonstrated that cooking food in cast-iron pots could be efficacious in reducing the incidence of iron deficiency and iron deficiency anemia. This review highlights the results from the main published clinical trials on the effect of preparing food in cast-iron pots on hemoglobin concentrations and anemia prevalence rates, and their acceptability for cooking.

Full Text: PDF     DOI: 10.15640/ijhs.v8n4a11