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Abstract
This study evaluates iron and manganese migration from iron pans and the impact of routine meal preparation on the iron status of vegetarians. Rice and tomato sauce were cooked in iron pans. Fe and Mn quantification were done by inductively coupled plasma optical emission spectrometry. Vegetarians had their meals prepared in cast-iron cookware for 12 weeks. Tomato sauce took up more Fe and Mn than rice. Mineral transfer increased with cooking cycles. Iron anemia decreased from 32.1 to 5.3%, while the prevalence of hematologically normal individuals increased from 41 to 67.8%. Migrated Fe from cookware improves the nutritional iron status of vegetarians.
ACKNOWLEDGEMENTS
The authors would like to thank the students who participated in the study and to the Instituto Adventista de Ensino of Minas Gerais (IAEMG), Fundição Mineira Ltda (FUMIL), Bayer do Brasil, Becton Dickinson (BD), Cremer S.A., Cargill Agrícola S.A., Coniexpress S.A. Indústrias Alimentícias, Laboratório Anchieta Diagnose, In Vitro Diagnóstica and Álamo Centro Diagnóstico for the support given.