Abstract
Iron is an important micronutrient that can be found in different food sources in varying quantities. Iron deficiency is common in populations consuming cereal-based diets with little or no animal-derived food products. Rice is the staple for Sri Lankans, which may not provide sufficient bioavailable iron. Sri Lankan food composition table does not contain data on iron in home-cooked foods. Aim of the present study was to determine the iron content in commonly consumed home-cooked foods (rice, vegetables, green leaves, pulses, fish, etc.) by children aged 15-16 years. The study was carried out in eight schools at the Divisional Secretariat, Horana. The average iron values of cooked rice, vegetables, green leaves, pulses, and fish were 23.29 ± 14.46, 19.34 ± 9.90, 29.56 ± 13.64, 45.16 ± 22.28, and 46.72 ± 14.53 mg/kg, respectively. A serving of cooked red raw rice (rathu kekulu) provided the highest Estimated Daily Intake (EDI) of iron. The total EDI per serving for all categories was 6.39 ± 1.06 mg, contributing to the recommended daily allowance (RDA) of 42.62% of girls and 58.12% of boys as defined by the United States Department of Agriculture. Meanwhile, based on the Sri Lankan RDA, dietary iron contribution per serving ranges from 16.39% to 17.76% in girls and 16.39% to 21.31% in boys in the 15-16 years age category. Therefore, these home-cooked foods which were prepared using local recipes have high iron content and can replenish a major proportion of recommended quotidian values for iron intake.
Highlights
Micronutrient malnutrition is a widespread problem throughout the world [1, 2]
Iron is found to be necessary in certain quantities in food and beverages including drinking water. erefore, determination of iron content in food is essential for both food safety and nutritional considerations [7]
There is limited available knowledge on nutrient composition of the cooked foods in Sri Lanka [3]. erefore, it is necessary to analyze the nutrient composition of cooked foods which are prepared according to the Sri Lankan domestic/local recipes
Summary
Micronutrient malnutrition is a widespread problem throughout the world [1, 2]. Prevention of micronutrient malnutrition is a basic requirement in ensuring the rapid and appropriate national development [3,4,5]. e achievement and maintaining of the desirable level of nutritional quality in the national food supply is an important public health objective [3]. E achievement and maintaining of the desirable level of nutritional quality in the national food supply is an important public health objective [3]. In Sri Lanka, anaemia has become a moderate public health problem among preschool, nonpregnant, and pregnant populations as the prevalence are 33%, 39%, and 34%, respectively [4]. Iron de ciency anaemia is the most common type of anaemia throughout the world, and it is the common cause of nutritional anaemia in Sri Lanka as well [9]. There is limited available knowledge on nutrient composition of the cooked foods in Sri Lanka [3]. Erefore, it is necessary to analyze the nutrient composition of cooked foods which are prepared according to the Sri Lankan domestic/local recipes. E results of this research can be used by the Ministry of Health, Sri Lanka, in policymaking and to increase public health awareness. e aim of this study was to analyze the iron content of selected commonly consumed cooked food among children aged 15-16 years of age
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