IRON INCORPORATION IN BRAZILIAN INFANT DIETS COOKED IN IRON UTENSILS

被引：5

作者：

BORIGATO, EVM

MARTINEZ, FE

机构：

[1] Department of Pediatrics, Faculty of Medicine of Ribeiräo Preto, University of Säo Paulo, 14049 Ribeiräo Preto, SP

来源：

NUTRITION RESEARCH | 1992年 / 12卷 / 09期

关键词：

IRON UTENSILS; COOKING UTENSILS; IRON; INFANT DIETS;

D O I：

10.1016/S0271-5317(05)80495-6

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

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.

引用

页码：1065 / 1073

页数：9

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