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BIBTEX RIS

Bioavailability of iron added to the diet by cooking food in an iron pot

1986; Elsevier BV; Volume: 6; Issue: 4 Linguagem: Inglês

10.1016/s0271-5317(86)80183-x

1879-0739

Francisco Eulógio Martinez, Hélio Vannucchi,

Iron Metabolism and Disorders

The iron bioavailability of food cooked in an iron pot was studied. Iron deficiency was produced in 42 21-day old Wistar rats over a period of 5 weeks, while 18 rats receiving a complete diet throughout the experiment were used as a control group (CG). After the period of iron depletion, the animals were subdivided into 3 subgroups: one continued to receive the basal diet (BB), the second was fed a complete diet (BC), and the third received the basal diet cooked in an iron pot (BI). After 4 weeks, the BC and BI group did not differ significantly (p>0.05) from CG in hemoglobin, hematocrit, protoporphyrin, serum iron and transferrin saturation and that it promoted the correction of the parameters studied within four weeks.