Cargando…
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...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
International Nepal Epidemiological Association
2021
|
| Materias: | |
| 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 |