Abstract
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 the food. Literature search was conducted using databases namely PubMed, Google Scholar, Medline-Ovid, IndMed, Cochrane library, World Health Organization bulletin and by cross-referencing articles. Thirteen researches were found to be suitable for inclusion in this systematic review. Four studies reported significant increase in blood hemoglobin levels while others reported only a minor increase. Significant improvement in amount of iron in food and iron bioavailability was also observed when food was cooked using iron pot or ingots. This can be used as a strategy for reduction of iron deficiency anemia. However, more research is required to understand the efficacy of this approach.
Highlights
Anemia, characterized by ‘low blood-hemoglobin concentration’, is a key public health concern prevalent among low, middle as well as high-income countries, worldwide [1]
The search strategy comprised of free texts and Medical Subject Headings (MeSH) such as ‘iron pots’, ‘iron utensils’, ‘iron vessels’, ‘iron ingot’, ‘iron’ AND ‘cooking’, ‘cooking and eating utensils’ AND ‘iron deficiency anemia’; ‘prevention of iron deficiency’ and ‘anemia’
In the four-laboratory based studies food was cooked in different pots or with iron ingots and difference in iron content was measured [20,24,29,30]
Summary
Anemia, characterized by ‘low blood-hemoglobin concentration’, is a key public health concern prevalent among low, middle as well as high-income countries, worldwide [1]. Iron supplementation despite being the primary strategy to combat IDA in India; there is no substantial abatement in the anemia prevalence within the country. An earlier systematic review by Geerlings et al reported that use of iron pot for preparing food may help to overcome the iron deficiency anemia in developing countries [15]. Use of iron pot or ingot for cooking is considered as one such intervention that targets the whole family instead of individual level intervention. They cultural acceptability, given the history of usage of iron utensils for cooking in India. The motive of this systematic review of scientific literature was to study the impact of using iron-containing cookware (iron pot and ingot) for cooking on hemoglobin level amongst individuals and on the iron content of the food
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