Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito). / Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito).

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

Soapstone, clays, glass, iron, aluminum, stainless steel, are among the different materials used to make cookware. It is known that during food preparation interactions between the food and cookwares do occur, some of them being positive, some null, while others could be harmful for our health. This study evaluated the nutritional implications that result from using utensils made out of steel, soapstone and stainless steel materials. The utensils were tested with food simulants (acetic acid and lactic) and with some food preparations (rice and tomato sauce) in order to determine the quantity and quality of the migrating elements. All materials presented different migration profiles and were susceptible to variations according to the simulant and the utensil?s application (cooking or storage). The stainless steel and iron cookware did not exhibit toxic implications but the later released substantial quantities of iron. On the other hand, the soapstone cookware released considerable amounts of Ca, Mg, Fe and Mn during cooking. Soapstone utensils also released undesirable quantities of Ni under storage for 24 hours with acetic acid. During food preparation, soapstone pans releases more Ca and Mn to tomato sauce than to rice. Iron cookware released Fe and Mn to tomato sauce and rice. The oxidative stability of refined soybean oil was evaluated after successive heating cycles in pans made of stainless steel, iron, glass and aluminum, with respect to the metal migration in each material. The use of the soapstone, stainless steel and iron resulted in lower oxidation stability. The soapstone and the stainless steel pans released more iron to the oil than iron cookware. The soybean oil showed greater stability for being re-heated discontinued when the material of the pan was either glass or aluminum. In order to determine the bioavaliability of the iron migrated from the soapstone and iron cookware, a study with two groups of individuals susceptible to iron deficiency was conduced. The study was ethically previously approved by the UNICAMP Ethic and Research Committee (317/2001). The participants, pre-menopausal women and vegetarians of both genders, had 10mL of blood collected for determination of the following indicators: transferrin, ferritin, serum iron and hemoglobin. After the males and females vegetarians started to use for 12 weeks the iron cookware and the pre-menopausal women started to use for 10 weeks the soapstone cookware on a regular basis for cooking their meals. New blood samples were collected and the same hematological tests re-evaluated. The results between the first and second blood tests were compared to verify the bioavalability of iron from both types of cookware materials. Changing the cookware from aluminum to soapstone improved the nutritional iron status significantly. However, it was not possible to unequivocally determine whether the status upgrading was due to the iron migration for the levels of Fe migration from soapstone pans was found to be almost insignificant. Among users of the iron cookware, the anemia index was reduced from 38 to 20% at the end of the study, showing that the iron released from iron cookware was at least partially utilized by the human body. The nutritional status of iron in individuals under vegetarian diet could be improved by meal prepare in iron cookware.

ASSUNTO(S)

vegetarianism vegetarianismo anemia minas e recursos minerais anemia oleo vegetal ferro vegetable minerals oil iron

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