title: Acceptability of the use of iron cooking pots to reduce anaemia in developing countries.
abstract: OBJECTIVE
  To evaluate acceptability, compliance and attitude towards the use of iron pots compared with aluminium pots, for cooking in a community that traditionally did not use iron pots.
  
  
  METHODS
  Randomised trial.
  
  
  METHODS
  Two rural Malawian villages.
  
  
  METHODS
  Fifty-two households received iron pots and 61 aluminium pots.
  
  
  RESULTS
  Pot characteristics were assessed by a questionnaire after 3, 6, 11 and 20 weeks of use. Within households using iron pots there was a significant decrease in acceptability score with usage, from an initial value of 13.7 to 11.4 (range 1-20) Answers to questions concerning cooking characteristics showed that after 3 weeks' use the aluminium pot scored better, whereas after 20 weeks fewer answers differed between the iron and aluminium pot groups. Almost a third of the households planned to continue using iron pots daily after 20 weeks, although they had ready access to their former aluminium pot. The presence of a group of consistent pot users suggests that if households were convinced about daily use, then they were likely to maintain consistent use. Some householders considered that iron pots required less firewood for cooking than aluminium pots. The main problems related to lower acceptability were rusting and pot weight. About 25% of problems with iron pots were unrelated to their cast iron characteristics. Overall 23.4% of the households indicated they would buy an iron pot.
  
  
  CONCLUSIONS
  The low acceptability of iron pots for cooking could limit their value as an intervention to control iron-deficiency anaemia. Design modifications and better instructions on pot use should improve acceptability. The study highlights the need to assess the acceptability of interventions in order to facilitate their adoption in traditional communities.
authors.affiliation: Child and Reproductive Health Group, Division of Tropical Medicine, Liverpool School of Tropical Medicine, Pembroke Place, UK.
authors.forename: Paul
authors.initials: P
authors.lastname: Prinsen Geerligs
authors.forename: Bernard
authors.initials: B
authors.lastname: Brabin
authors.forename: Albert
authors.initials: A
authors.lastname: Mkumbwa
authors.forename: Robin
authors.initials: R
authors.lastname: Broadhead
authors.forename: Luis E
authors.initials: LE
authors.lastname: Cuevas
mesh_terms: D000535:Aluminum; D018798:Anemia, Iron-Deficiency / Q000517:prevention & control*; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods*; D003297:Cooking and Eating Utensils / Q000145:classification; D003906:Developing Countries; D006801:Humans; D007501:Iron / Q000008:administration & dosage*; D012423:Rural Health; D011795:Surveys and Questionnaires
chemical_list: D000535:Aluminum; D007501:Iron