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.
Gespeichert in:
| Veröffentlicht in: | Journal of the American Dietetic Association 1997-06, Vol.97 (6), p.659-661 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 661 |
|---|---|
| container_issue | 6 |
| container_start_page | 659 |
| container_title | Journal of the American Dietetic Association |
| container_volume | 97 |
| creator | PARK, JIEUN BRITTIN, HELEN C |
| description | A study determined the effect of stainless steel cookware on the iron content of food using common foods and cooking methods. |
| doi_str_mv | 10.1016/S0002-8223(97)00166-1 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_proqu</sourceid><recordid>TN_cdi_proquest_journals_218447952</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A19753560</galeid><els_id>S0002822397001661</els_id><sourcerecordid>A19753560</sourcerecordid><originalsourceid>FETCH-LOGICAL-c517t-1f51007f9f4a522ab2f94f1a5b8573c326407d0c4adecec0d630f9db007402c63</originalsourceid><addsrcrecordid>eNqFkV1vFCEUQInR1LX6E5pMfGoTp_IxDMOLplltu8kmPqx9JixcNtRZqMBY_fey3U1NkyaGB-Dec7nAQeiE4HOCSf9xhTGm7UApO5XiDNdQ35IXaEYGMbSMC_wSzR6R1-hNzrd1iznBR-hIkoExhmfo0yKYBDqDbRYphmYeQ4FQmuiayxht82WCpsRmVbQPI-RcVwBjxeKPe53gLXrl9Jjh3WE-RjeXX7_Pr9vlt6vF_GLZGk5EaYmrbbFw0nWaU6rX1MnOEc3XAxfMMNp3WFhsOm3BgMG2Z9hJu641HaamZ8fo_f7cuxR_TpCLuo1TCrWlomToOiE5rdCHPbTRIygfXCxJmw0ESHqMAZyv4QsiBWe8xxVvn8HrsLD15jn-9Alvdl_1u2z0lLMarpZPUL5HTYo5J3DqLvmtTn8UwWpnTz3YUzs1Sgr1YE-RWndyeOa03oJ9rDro-pd3Oiq9ST6rmxWRUlavYtj9wOd9HqqLXx6SysZDMGB9AlOUjf4_N_gLoNOuNA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>218447952</pqid></control><display><type>article</type><title>Increased Iron Content of Food Due to Stainless Steel Cookware</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals Complete</source><creator>PARK, JIEUN ; BRITTIN, HELEN C</creator><creatorcontrib>PARK, JIEUN ; BRITTIN, HELEN C</creatorcontrib><description>A study determined the effect of stainless steel cookware on the iron content of food using common foods and cooking methods.</description><identifier>ISSN: 0002-8223</identifier><identifier>ISSN: 2212-2672</identifier><identifier>EISSN: 1878-3570</identifier><identifier>EISSN: 2212-2680</identifier><identifier>DOI: 10.1016/S0002-8223(97)00166-1</identifier><identifier>PMID: 9183330</identifier><identifier>CODEN: JADAAE</identifier><language>eng</language><publisher>United States: Elsevier Inc</publisher><subject>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</subject><ispartof>Journal of the American Dietetic Association, 1997-06, Vol.97 (6), p.659-661</ispartof><rights>1997 American Dietetic Association</rights><rights>COPYRIGHT 1997 Elsevier Science Publishers</rights><rights>Copyright American Dietetic Association Jun 1997</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c517t-1f51007f9f4a522ab2f94f1a5b8573c326407d0c4adecec0d630f9db007402c63</citedby><cites>FETCH-LOGICAL-c517t-1f51007f9f4a522ab2f94f1a5b8573c326407d0c4adecec0d630f9db007402c63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0002-8223(97)00166-1$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9183330$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>PARK, JIEUN</creatorcontrib><creatorcontrib>BRITTIN, HELEN C</creatorcontrib><title>Increased Iron Content of Food Due to Stainless Steel Cookware</title><title>Journal of the American Dietetic Association</title><addtitle>J Am Diet Assoc</addtitle><description>A study determined the effect of stainless steel cookware on the iron content of food using common foods and cooking methods.</description><subject>ACERO</subject><subject>ACIER</subject><subject>AGUA</subject><subject>Colonic Neoplasms - chemically induced</subject><subject>Colonic Neoplasms - epidemiology</subject><subject>Cooking</subject><subject>Cooking - methods</subject><subject>Cooking and Eating Utensils</subject><subject>COOKING UTENSILS</subject><subject>Cookware</subject><subject>EAU</subject><subject>FER</subject><subject>Food</subject><subject>Food Analysis</subject><subject>Food Contamination</subject><subject>Glass</subject><subject>Heart Diseases - chemically induced</subject><subject>Heart Diseases - epidemiology</subject><subject>HIERRO</subject><subject>Humans</subject><subject>Incidence</subject><subject>IRON</subject><subject>Iron - analysis</subject><subject>Iron - metabolism</subject><subject>Iron in the body</subject><subject>Kitchen utensils</subject><subject>MOISTURE</subject><subject>NUTRIENT CONTENT</subject><subject>NUTRITIVE VALUE</subject><subject>Physiological aspects</subject><subject>Stainless Steel - adverse effects</subject><subject>STEEL</subject><subject>United States - epidemiology</subject><subject>VALEUR NUTRITIVE</subject><subject>VALOR NUTRITIVO</subject><subject>WATER</subject><issn>0002-8223</issn><issn>2212-2672</issn><issn>1878-3570</issn><issn>2212-2680</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkV1vFCEUQInR1LX6E5pMfGoTp_IxDMOLplltu8kmPqx9JixcNtRZqMBY_fey3U1NkyaGB-Dec7nAQeiE4HOCSf9xhTGm7UApO5XiDNdQ35IXaEYGMbSMC_wSzR6R1-hNzrd1iznBR-hIkoExhmfo0yKYBDqDbRYphmYeQ4FQmuiayxht82WCpsRmVbQPI-RcVwBjxeKPe53gLXrl9Jjh3WE-RjeXX7_Pr9vlt6vF_GLZGk5EaYmrbbFw0nWaU6rX1MnOEc3XAxfMMNp3WFhsOm3BgMG2Z9hJu641HaamZ8fo_f7cuxR_TpCLuo1TCrWlomToOiE5rdCHPbTRIygfXCxJmw0ESHqMAZyv4QsiBWe8xxVvn8HrsLD15jn-9Alvdl_1u2z0lLMarpZPUL5HTYo5J3DqLvmtTn8UwWpnTz3YUzs1Sgr1YE-RWndyeOa03oJ9rDro-pd3Oiq9ST6rmxWRUlavYtj9wOd9HqqLXx6SysZDMGB9AlOUjf4_N_gLoNOuNA</recordid><startdate>19970601</startdate><enddate>19970601</enddate><creator>PARK, JIEUN</creator><creator>BRITTIN, HELEN C</creator><general>Elsevier Inc</general><general>Elsevier Science Publishers</general><general>Elsevier Limited</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8GL</scope><scope>3V.</scope><scope>7QP</scope><scope>7RV</scope><scope>7TS</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8AF</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2P</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PADUT</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>S0X</scope></search><sort><creationdate>19970601</creationdate><title>Increased Iron Content of Food Due to Stainless Steel Cookware</title><author>PARK, JIEUN ; BRITTIN, HELEN C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c517t-1f51007f9f4a522ab2f94f1a5b8573c326407d0c4adecec0d630f9db007402c63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>ACERO</topic><topic>ACIER</topic><topic>AGUA</topic><topic>Colonic Neoplasms - chemically induced</topic><topic>Colonic Neoplasms - epidemiology</topic><topic>Cooking</topic><topic>Cooking - methods</topic><topic>Cooking and Eating Utensils</topic><topic>COOKING UTENSILS</topic><topic>Cookware</topic><topic>EAU</topic><topic>FER</topic><topic>Food</topic><topic>Food Analysis</topic><topic>Food Contamination</topic><topic>Glass</topic><topic>Heart Diseases - chemically induced</topic><topic>Heart Diseases - epidemiology</topic><topic>HIERRO</topic><topic>Humans</topic><topic>Incidence</topic><topic>IRON</topic><topic>Iron - analysis</topic><topic>Iron - metabolism</topic><topic>Iron in the body</topic><topic>Kitchen utensils</topic><topic>MOISTURE</topic><topic>NUTRIENT CONTENT</topic><topic>NUTRITIVE VALUE</topic><topic>Physiological aspects</topic><topic>Stainless Steel - adverse effects</topic><topic>STEEL</topic><topic>United States - epidemiology</topic><topic>VALEUR NUTRITIVE</topic><topic>VALOR NUTRITIVO</topic><topic>WATER</topic><toplevel>online_resources</toplevel><creatorcontrib>PARK, JIEUN</creatorcontrib><creatorcontrib>BRITTIN, HELEN C</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale In Context: High School</collection><collection>ProQuest Central (Corporate)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Nursing & Allied Health Database</collection><collection>Physical Education Index</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>STEM Database</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Research Library China</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><jtitle>Journal of the American Dietetic Association</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>PARK, JIEUN</au><au>BRITTIN, HELEN C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Increased Iron Content of Food Due to Stainless Steel Cookware</atitle><jtitle>Journal of the American Dietetic Association</jtitle><addtitle>J Am Diet Assoc</addtitle><date>1997-06-01</date><risdate>1997</risdate><volume>97</volume><issue>6</issue><spage>659</spage><epage>661</epage><pages>659-661</pages><issn>0002-8223</issn><issn>2212-2672</issn><eissn>1878-3570</eissn><eissn>2212-2680</eissn><coden>JADAAE</coden><abstract>A study determined the effect of stainless steel cookware on the iron content of food using common foods and cooking methods.</abstract><cop>United States</cop><pub>Elsevier Inc</pub><pmid>9183330</pmid><doi>10.1016/S0002-8223(97)00166-1</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0002-8223 |
| ispartof | Journal of the American Dietetic Association, 1997-06, Vol.97 (6), p.659-661 |
| issn | 0002-8223 2212-2672 1878-3570 2212-2680 |
| language | eng |
| recordid | cdi_proquest_journals_218447952 |
| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | 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 |
| title | Increased Iron Content of Food Due to Stainless Steel Cookware |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T11%3A53%3A49IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_proqu&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Increased%20Iron%20Content%20of%20Food%20Due%20to%20Stainless%20Steel%20Cookware&rft.jtitle=Journal%20of%20the%20American%20Dietetic%20Association&rft.au=PARK,%20JIEUN&rft.date=1997-06-01&rft.volume=97&rft.issue=6&rft.spage=659&rft.epage=661&rft.pages=659-661&rft.issn=0002-8223&rft.eissn=1878-3570&rft.coden=JADAAE&rft_id=info:doi/10.1016/S0002-8223(97)00166-1&rft_dat=%3Cgale_proqu%3EA19753560%3C/gale_proqu%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=218447952&rft_id=info:pmid/9183330&rft_galeid=A19753560&rft_els_id=S0002822397001661&rfr_iscdi=true |