title: Iron and alcohol content of traditional beers in rural Zimbabwe.
abstract: OBJECTIVE
  To determine the concentrations of iron and alcohol in traditional beer, as well as how these may be related to the brewing process.
  
  
  METHODS
  Cross sectional study.
  
  
  METHODS
  Rural communities living in four of Zimbabwe's nine provinces.
  
  
  METHODS
  Ionic iron concentration and alcohol concentration in 94 different types of alcoholic beverages prepared in rural areas, and 18 commercially produced beers.
  
  
  RESULTS
  The commonest types of traditional beer were a seven day beverage called 'doro rematanda', a by-product of this seven day beer called 'muchaiwa,' and a one-day beverage called 'chikokiyana'. Methods of preparation were similar in the four provinces. Median (Q1, Q3) ionic iron concentrations were 52 (31 to 75) mg/L for the seven-day beer (n = 51), 24 (18 to 36) mg/L for muchaiwa (n = 30) and 21 (17 to 63) mg/L for chikokiyana (n = 13). In contrast, ionic iron concentrations in 12 samples of commercially prepared clear beers were 0.1 mg/L and in commercial opaque beer were 3.6 mg/L. Mean (SD) alcohol concentration in traditional beer was 4.1 g/100 ml (+/- 0.873) compared to 2.8 g/100 ml +/- 1.394) in the muchaiwa and 3.6 g/100 ml (+/- 1.445) in the one day brew, chikokiyana. Mean alcohol concentrations in the three commercial beers are reportedly 3.5 g/100 ml in the opaque beer (Scud), and 4.7 to 5.0 g/ml in clear beer (Zambezi and Castle lagers).
  
  
  CONCLUSIONS
  Several preparation methods lead to traditional fermented beverages with very high iron concentrations. Measures to prevent dietary iron overload should include all of these beverages in their scope.
authors.affiliation: Department of Medicine, University of Zimbabwe Medical School, Avondale, Harare.
authors.forename: T
authors.initials: T
authors.lastname: Saungweme
authors.forename: H
authors.initials: H
authors.lastname: Khumalo
authors.forename: E
authors.initials: E
authors.lastname: Mvundura
authors.forename: V M
authors.initials: VM
authors.lastname: Moyo
authors.forename: V R
authors.initials: VR
authors.lastname: Gordeuk
authors.forename: T A
authors.initials: TA
authors.lastname: Rouault
authors.forename: Z A
authors.initials: ZA
authors.lastname: Gomo
authors.forename: I T
authors.initials: IT
authors.lastname: Gangaidzo
mesh_terms: D001515:Beer / Q000032:analysis* / Q000600:supply & distribution; D003430:Cross-Sectional Studies; D000431:Ethanol / Q000032:analysis*; D005285:Fermentation; D005511:Food Handling / Q000379:methods* / Q000706:statistics & numerical data; D006801:Humans; D007501:Iron / Q000032:analysis*; D012111:Residence Characteristics / Q000706:statistics & numerical data; D012424:Rural Population; D013997:Time Factors; D015030:Zimbabwe
chemical_list: D000431:Ethanol; D007501:Iron