Papers
Balti curries and iron
BMJ 1995; 310 doi: https://doi.org/10.1136/bmj.310.6991.1368 (Published 27 May 1995) Cite this as: BMJ 1995;310:1368
- S J Fairweather-Tait, head of mineral metabolism groupa,
- T E Fox, research scientista,
- A Mallillin, research scientista
- a Institute of Food Research, Norwich Laboratory, Norwich NR4 7UA
- Correspondence to: S J Fairweather-Tait.
- Accepted 31 March 1995
Iron deficiency anaemia is the most prevalent nutritional problem in the world today and is recognised as a particular problem in developing countries. Those considered to be at greatest risk of developing nutritional iron deficiency are young children and women of reproductive age, especially pregnant and lactating women. Most cases of iron deficiency anaemia can be prevented or treated by iron supplementation and good nutrition.
The use of cast iron cookware has been shown to increase the iron content of food,1 and the bioavailability of this contaminant iron has been shown to be high.2 Although the use of cast iron cookware is not particularly …