Increased Iron Content of Some Indian Foods Due to Cookware

• Published in: Journal of the American Dietetic Association Vol. 96; no. 5; pp. 508 - 510
• Main Authors: KOLLIPARA, USHA K., BRITTIN, HELEN C.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01-05-1996; Elsevier; Elsevier Science Publishers; Elsevier Limited
• Subjects: Adult; Analysis of Variance; BIOAVAILABILITY; BIODISPONIBILIDAD; BIODISPONIBILITE; Biological and medical sciences; COCCION; CONTENIDO DE HUMEDAD; Cookery, Indian; COOKING; Cooking and Eating Utensils; COOKING UTENSILS; Cookware; CUISSON; DIET; DIETA; ETHNIC GROUPS; Female; FEMME; FER; Food; Food Contamination - analysis; GROUPE ETHNIQUE; GRUPOS ETNICOS; Health aspects; HIERRO; HOMBRES; HOMME; Human physiology applied to population studies and life conditions. Human ecophysiology; Humans; Hydrogen-Ion Concentration; India - ethnology; INDIAN COOKERY; indian-americans; IRON; Iron - administration & dosage; Iron - analysis; Iron in the body; Kitchen utensils; Male; Medical sciences; MEN; METHODE; METHODS; METODOS; Middle Aged; MOISTURE CONTENT; MUJERES; NUTRIENT CONTENT; Nutritional survey. Food supply and nutritional requirement; NUTRITIVE VALUE; REGIME ALIMENTAIRE; TEMPS; TENEUR EN EAU; TEXAS; TIEMPO; TIME; Time Factors; VALEUR NUTRITIVE; VALOR NUTRITIVO; WOMEN; United States; North America; Texas; America; India; Human; Cooking; Questionnaire; Diet; Food habit; Indian; Iron; Epidemiology; Public health
• ISSN: 0002-8223; 2212-2672; 1878-3570; 2212-2680
• DOI: 10.1016/S0002-8223(96)00140-X

When calculating dietary iron levels, the iron obtained from cookware should be considered. Kollipara and Brittin investigated the food practices of Indians living in the US and the effect of cookware on iron content of some Indian foods.