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An estimated 3.6 billion people worldwide are iron deficient. Women and young children are at greatest risk. Strategies to tackle this problem include iron supplements and fortified foods, but their success has been limited. Researchers from the Liverpool School of Tropical Medicine tested an alternative approach: the use of iron pots for cooking.
The study took place in two rural villages in the Shire Valley in southern Malawi, where malaria is rife. Researchers gave each household either an iron or an aluminium cooking pot and followed their progress for 20 weeks. Results from 164 participants eating from aluminium cooking pots and 158 using iron pots showed that:
The researchers conclude that the regular use of iron pots for cooking will improve haemoglobin concentration in adults and reduce iron deficiency in children living in malaria endemic areas. Widespread introduction of iron pots might be justified in communities with high levels of iron-deficiency anaemia, where regular iron supplementation is impossible and food fortification is problematic. The success of such a programme could be improved by:
Source(s):
‘The effect on haemoglobin or the use of iron cooking pots in rural
Malawian households in an area with high malaria prevalence: a randomized
trial’, Tropical Medicine and International Health 8 (4): 310-315, by P.
Geerligs, B. Brabin, A. Mkumbwa, R. Broadhead and L. Cuevas, 2003
Funded by: The Bush Hospital Foundation
id21 Research Highlight: 17 November 2003
Further Information:
Paul Geerligs
Tropical Child Health Group
Division of Tropical Medicine
Liverpool School of Tropical Medicine
Pembroke Place
Liverpool L3 5QA
UK
Liverpool School of Tropical Medicine (LSTM), UK
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