The iron contents of Brazilian infant diets cooked in iron utensils and in aluminum utensils were determined by atomic absorption spectrophotometry.
The increase of iron in diets cooked in iron utensils was 6 to 39 times greater than in diets cooked in aluminum utensils.
The pH and moisture of the diets cooked in the two types of utensils did not differ in a statistically significant manner.
On the basis of these results, it was estimated that the increase in daily iron supply obtained by cooking the diet in iron utensils would be sufficient to satisfy the iron requirements of nursing infants.
Mots-clés Pascal : Nourrisson, Homme, Enfant, Nutrition, Brésil, Amérique du Sud, Amérique, Cuisson, Préparation culinaire, Instrument, Récipient, Transfert métal, Fer, Elément minéral
Mots-clés Pascal anglais : Infant, Human, Child, Nutrition, Brazil, South America, America, Cooking, Home cooking, Instrument, Vessel, Metal transfer, Iron, Inorganic element
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 92-0622776
Code Inist : 002B29B. Création : 199406.