title: Release of iron, zinc, and lead from common iron construction bars and zinc metallic bars in water solutions and meals.
abstract: BACKGROUND
  The use of iron pots has decreased the prevalence of anemia.
  
  
  OBJECTIVE
  To investigate the release of iron, zinc, and lead from metallic iron and zinc bars incubated in water and in meals.
  
  
  METHODS
  Iron, zinc, and lead concentrations were measured at different incubation conditions in water and in meals.
  
  
  RESULTS
  The iron concentration in water was 1.26 mg/L after incubation with one iron bar at pH 7 and 100 degrees C for 20 minutes and in meals was 0.97 mg per 100 g of wet meals, rich in phytate, cooking at 100 degrees C during 20 minutes. The maximum contents were 7720 mg/L of iron and 1826 mg/L of zinc in vinegar at pH 3 and 20 degrees C after 90 and 32 days, respectively. Lead was released from the bars, but at concentrations well below the upper tolerable limits.
  
  
  CONCLUSIONS
  In outreach populations, the use of iron and zinc metallic bars in water and meals could contribute to sustainable, very low-cost prevention of iron and zinc deficiencies, and home-fortified vinegar could be used for treatment of both deficiencies.
  
  
  CONCLUSIONS
  Field trials should be performed to determine the impact that the use of iron and zinc metallic bars in water and meals might have on the iron and zinc status of population groups.
authors.affiliation: Agencia Internacional de Seguridad Alimentaria y Nutrición, Lima, Peru. alechtig@terra.com.pe
authors.forename: Aarón
authors.initials: A
authors.lastname: Lechtig
authors.forename: Daniel
authors.initials: D
authors.lastname: Lòpez de Romaña
authors.forename: Erick
authors.initials: E
authors.lastname: Boy
authors.forename: Alejandro
authors.initials: A
authors.lastname: Vargas
authors.forename: Mauricio
authors.initials: M
authors.lastname: Rosas del Portal
authors.forename: María Luisa
authors.initials: ML
authors.lastname: Huaylinos
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D001682:Biological Availability; D003296:Cooking / Q000295:instrumentation / Q000379:methods; D005504:Food Analysis; D005527:Food, Fortified; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007501:Iron / Q000008:administration & dosage / Q000032:analysis*; D000090463:Iron Deficiencies; D007854:Lead / Q000008:administration & dosage / Q000009:adverse effects / Q000032:analysis*; D009752:Nutritional Status; D010833:Phytic Acid / Q000494:pharmacology; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000737:chemistry*; D015032:Zinc / Q000008:administration & dosage / Q000032:analysis* / Q000172:deficiency
chemical_list: D014867:Water; D007854:Lead; D010833:Phytic Acid; D007501:Iron; D015032:Zinc; D019342:Acetic Acid