ReviewNepal journal of epidemiology2021
Effect of cooking food in iron-containing cookware on increase in blood hemoglobin level and iron content of the food: A systematic review.
Review in Nepal journal of epidemiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Minimizing Metal(loid) Risks Through Safe Fish Cooking Techniques: Insights into Toxicity Mechanisms.Biological trace element research · 2026Review
- Critical Nutrients in Ketogenic Diets for Infants and Children Under Ten Years of Age-A Hypothetical Study.Nutrients · 2026Article
- Iron Deficiency in Vegetarian Athletes: A Narrative Review.Current nutrition reports · 2026Review
- Article
- Iron homeostasis in older adults: balancing nutritional requirements and health risks.The journal of nutrition, health & aging · 2024Review
- Dietary Approaches to Iron Deficiency Prevention in Childhood-A Critical Public Health Issue.Nutrients · 2022Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In developing countries there is a need for simple and cost-effective strategies to reduce the prevalence of iron deficiency anemia. The objective of the current systematic review is to summarize how cooking food in iron pots or iron ingots can increase the blood hemoglobin level and iron content of the food. Literature search was conducted using databases namely PubMed, Google Scholar, Medline-Ovid, IndMed, Cochrane library, World Health Organization bulletin and by cross-referencing articles. Thirteen researches were found to be suitable for inclusion in this systematic review. Four studies reported significant increase in blood hemoglobin levels while others reported only a minor increase. Significant improvement in amount of iron in food and iron bioavailability was also observed when food was cooked using iron pot or ingots. This can be used as a strategy for reduction of iron deficiency anemia. However, more research is required to understand the efficacy of this approach.
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Registered trials
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