Increased Iron Content of Food Due to Stainless Steel Cookware

A study determined the effect of stainless steel cookware on the iron content of food using common foods and cooking methods.

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of the American Dietetic Association 1997-06, Vol.97 (6), p.659-661
Hauptverfasser:	PARK, JIEUN, BRITTIN, HELEN C
Format:	Artikel
Sprache:	eng
Schlagworte:	ACERO ACIER AGUA Colonic Neoplasms - chemically induced Colonic Neoplasms - epidemiology Cooking Cooking - methods Cooking and Eating Utensils COOKING UTENSILS Cookware EAU FER Food Food Analysis Food Contamination Glass Heart Diseases - chemically induced Heart Diseases - epidemiology HIERRO Humans Incidence IRON Iron - analysis Iron - metabolism Iron in the body Kitchen utensils MOISTURE NUTRIENT CONTENT NUTRITIVE VALUE Physiological aspects Stainless Steel - adverse effects STEEL United States - epidemiology VALEUR NUTRITIVE VALOR NUTRITIVO WATER
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Beschreibung
Zusammenfassung:	A study determined the effect of stainless steel cookware on the iron content of food using common foods and cooking methods.
ISSN:	0002-8223 2212-2672 1878-3570 2212-2680
DOI:	10.1016/S0002-8223(97)00166-1