Release of iron, zinc, and lead from common iron construction bars and zinc metallic bars in water solutions and meals
Abstract:Background. The use of iron pots has decreased the prevalence of anemia.
Objective. To investigate the release of iron, zinc, and lead from metallic iron and zinc bars incubated in water and in meals.
Methods. Iron, zinc, and lead concentrations were measured at different incubation conditions in water and in meals.
Results. The iron concentration in water was 1.26 mg/L after incubation with one iron bar at pH 7 and 100°C for 20 minutes and in meals was 0.97 mg per 100 g of wet meals, rich in phytate, cooking at 100°C during 20 minutes. The maximum contents were 7,720 mg/L of iron and 1,826 mg/L of zinc in vinegar at pH 3 and 20°C after 90 and 32 days, respectively. Lead was released from the bars, but at concentrations well below the upper tolerable limits.
Discussion. In outreach populations, the use of iron and zinc metallic bars in water and meals could contribute to sustainable, very low-cost prevention of iron and zinc deficiencies, and home-fortified vinegar could be used for treatment of both deficiencies.
Conclusions. Field trials should be performed to determine the impact that the use of iron and zinc metallic bars in water and meals might have on the iron and zinc status of population groups.
Document Type: Research Article
Publication date: December 1, 2007
Established in 1978, the Food and Nutrition Bulletin (FNB) is a peer-reviewed journal published quarterly by the Nevin Scrimshaw International Nutrition Foundation.
The focus of the journal is to highlight original scientific articles on nutrition research, policy analyses, and state-of-the-art summaries relating to multidisciplinary efforts to alleviate the problems of hunger and malnutrition in the developing world.
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