Hanne Lysdal Petersen is thanked for technical assistance.
Release of Iron into Foods Cooked in an Iron Pot: Effect of pH, Salt, and Organic Acids
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 9, pages 3301–3303, November 2002
How to Cite
Kröger-Ohlsen, M.V., Trúgvason, T., Skibsted, L.H. and Michaelsen, K.F. (2002), Release of Iron into Foods Cooked in an Iron Pot: Effect of pH, Salt, and Organic Acids. Journal of Food Science, 67: 3301–3303. doi: 10.1111/j.1365-2621.2002.tb09582.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20020195, Submitted 3/22/02, Revised 4/30/02, Accepted 5/28/02, Received 5/29/02
- iron deficiency;
- iron pots;
- fermented porridge;
- organic acids;
ABSTRACT: Amounts of iron released from iron pots vary from meal to meal. The effects of salt, pH, and organic acids as iron chelators were studied. Maize (corn) porridges were prepared in a cast iron pot from maize flour and 12 aqueous solutions with different pH (3.7 or 7.2), salt contents (0% or 0.5% NaCl), and organic acids (1% lactate, 1% citrate, or none). Salt had no effect, but acidic pH or organic acids (citrate > lactate) significantly increased iron amount, from 1.7 mg to 26.8 mg Fe per 100 g. The amounts released could be important in the treatment and prevention of iron deficiency.