Effect of using iron utensils vis-a-vis teflon-coated non-stick wares on ionisable iron content of traditional vegetarian foods

Use of iron utensils was assessed for bioavailability of contaminated iron during cooking processes with teflon-coated wares as controls. Experiments were undertaken, using 34 commonly used recipies for which iron utensils are used traditionly. There was significant increase in total ionisable iron as well as total iron content due to use of iron utensils (p<0.05). 'Bioavailable contaminated iron' calculated as % increase in ionisable iron to increase in total iron, was found to be highest in foods prepared by roasting (8-12%), followed by shallow pan frying (6-8%) and baking (4-6%). Further, when 'Bioavailable iron content' was computed in composite diets for moderately active men and women with use of iron utensils, it was found to be increased by 1.8-2.2 mg/day.