Effect of cooking food in iron-containing cookware on increase in blood hemoglobin level and iron content of the food: A systematic review

In developing countries there is a need for simple and cost-effective strategies to reduce the prevalence of iron deficiency anemia. The objective of the current systematic review is to summarize how cooking food in iron pots or iron ingots can increase the blood hemoglobin level and iron content of...

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Detalles Bibliográficos
Autores principales: Sharma, Shally, Khandelwal, Ritika, Yadav, Kapil, Ramaswamy, Gomathi, Vohra, Kashish
Formato: Online Artículo Texto
Lenguaje:English
Publicado: International Nepal Epidemiological Association 2021
Materias:
Systematic Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8266402/
https://www.ncbi.nlm.nih.gov/pubmed/34290890
http://dx.doi.org/10.3126/nje.v11i2.36682

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8266402/
https://www.ncbi.nlm.nih.gov/pubmed/34290890
http://dx.doi.org/10.3126/nje.v11i2.36682

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