Journal of Food Science
Volume 67, Issue 9 p. 3301-3303

Release of Iron into Foods Cooked in an Iron Pot: Effect of pH, Salt, and Organic Acids

M.V. Kröger-Ohlsen, 

M.V. Kröger-Ohlsen

Authors Kröger-Ohlsen, Trúgvason, and Skibsted are with the Dept. of Dairy and Food Science, Food Chemistry, Royal Veterinary and Agricultural Univ., Frederiksberg C, Denmark. Author Michaelsen is with the Research Dept. of Human Nutrition, Royal Veterinaryand Agricultural Univ., Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Direct inquiries to author Michaelsen (E-mail: [email protected]).

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T. Trúgvason, 

T. Trúgvason

Authors Kröger-Ohlsen, Trúgvason, and Skibsted are with the Dept. of Dairy and Food Science, Food Chemistry, Royal Veterinary and Agricultural Univ., Frederiksberg C, Denmark. Author Michaelsen is with the Research Dept. of Human Nutrition, Royal Veterinaryand Agricultural Univ., Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Direct inquiries to author Michaelsen (E-mail: [email protected]).

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L.H. Skibsted, 

L.H. Skibsted

Authors Kröger-Ohlsen, Trúgvason, and Skibsted are with the Dept. of Dairy and Food Science, Food Chemistry, Royal Veterinary and Agricultural Univ., Frederiksberg C, Denmark. Author Michaelsen is with the Research Dept. of Human Nutrition, Royal Veterinaryand Agricultural Univ., Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Direct inquiries to author Michaelsen (E-mail: [email protected]).

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K.F. Michaelsen, 

K.F. Michaelsen

Authors Kröger-Ohlsen, Trúgvason, and Skibsted are with the Dept. of Dairy and Food Science, Food Chemistry, Royal Veterinary and Agricultural Univ., Frederiksberg C, Denmark. Author Michaelsen is with the Research Dept. of Human Nutrition, Royal Veterinaryand Agricultural Univ., Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Direct inquiries to author Michaelsen (E-mail: [email protected]).

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First published: 20 July 2006
https://doi.org/10.1111/j.1365-2621.2002.tb09582.x
Citations: 11

Hanne Lysdal Petersen is thanked for technical assistance.

Abstract

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.