It should! The elderly in my family are anemic and my doctor recommended cooking in an iron pot. Then eat more fungus, carrots and lean meat. The old man every day three kinds of stew with iron pot to eat, the effect is good.

#RumorBusting #Throw out my opinion first that cooking in an iron skillet will not achieve iron supplementation.

Iron is one of the raw materials for blood production, iron deficiency can cause iron deficiency anemia, iron supplementation can correct iron deficiency anemia. But the iron pot for what can not achieve the effect of iron, is due to the iron pot is made of iron, but can enter the human body to participate in the synthesis of hemoglobin is iron ions, although the iron pot in the process of cooking there may be a little bit of iron ions dissolved, but the content of such iron ions is very low, or even negligible.

Iron is one of the necessary raw materials for hematopoiesis. Normal adults need 22-25 mg of iron per day for hemoglobin synthesis, and its sources include endogenous and exogenous iron, of which endogenous iron accounts for 95% of the total sources and exogenous iron accounts for 5% of the total sources. Endogenous iron refers to the iron released from the destruction of red blood cells, and exogenous iron refers to the iron obtained from food, including egg yolks, animal livers, hemoglobins, beans, lean meats and other iron-rich foods.

Who needs extra iron?

1、Pregnant women, lactating women, and children within 1 year of age. Iron supplementation is mainly through eating more eggs, liver, animal blood, etc. Even some pregnant women and lactating women may have iron deficiency anemia at the same time, and need to supplement iron through iron supplements (such as iron sucrose, ferrous sulfate) and other iron supplements.

2, clear iron deficiency anemia, according to the degree of anemia, choose the way of iron supplementation, mild anemia can also be supplemented through the food iron, for moderate to severe anemia, simply relying on food iron supplementation can not achieve the therapeutic effect, it is recommended that at the same time for the medication to supplement iron, including oral or intravenous input of iron-containing drugs.

3, the existence of anemia, the need to improve the relevant examination, clear the cause of anemia, anemia caused by iron deficiency is only one of the most common causes, there may also be other causes of anemia, so not all the anemia need to supplement iron, such as thalassemia is contraindicated to supplement iron.

I'm Dr. Fresh in General Practice, and I welcome you to read that the small amount of iron ions released when cooking in iron pots and pans cookware is too little for the human body, and iron supplementation is not very reliable.

Eat what make up what, the old people often say that the iron pan stir-frying vegetables really supplement iron? Stir frying some iron filings will enter the dish, people can eat it to supplement iron. In fact, this statement does not have any scientific basis, because the iron in the iron pot of iron can not be directly absorbed by the human body, just people feel that they can supplement iron.

Iron is an essential mineral for our body, and its main role is to synthesize ferritin. Because frying with an iron pan in the process of cooking dishes, there is more iron dissolved in the food, a constant supply of iron for the people, supplementing the part of the food itself that does not contain enough iron, and play a role in preventing iron deficiency anemia. The reason is that the spatula spoon will always touch the wall of the pot, scraping down the debris. These crumbs mixed into the dish, will increase the iron content of the dish, especially in acidic conditions, inorganic iron can be dissolved into iron ions, so that the dish in the iron content is higher. This is why the effect is especially pronounced when making acidic foods such as tomatoes. However, even though a very small amount of iron penetrates into the food to form inorganic iron during the cooking process, it is difficult to be absorbed by the body. Iron, in the body's loss is very small, in general, in addition to intestinal secretion, the digestive tract and the urethra epithelial cell shedding, can make the amount of iron loss of a daily average of nearly 1 mg, there is almost no other way of loss. Moreover, the body can repeatedly utilize this iron and automatically regulate the rate of iron absorption, which is reduced when the intake is high to prevent toxicity. So we say, do not just suspect that you are iron deficient unless there is a clear physiological indication! If you do have symptoms such as anemia, go into the hospital to cure it, pay attention to heme iron intake, and don't make a big deal out of a pot.

Thanks for the invite, it's a common rumor that stir-frying in an iron skillet doesn't replenish iron.

Stir-frying with an iron pot does have the potential to increase iron intake, because during the stir-frying process, the iron pot in the spatula cuts and scrapes, there will be a trace amount of iron debris off the dissolved into the food. Iron is mainly divided into heme iron and non-heme iron, iron pot in this iron belongs to the non-heme iron, in the human body absorption and utilization rate is very low. So stir-frying with an iron skillet plays almost no role in iron supplementation.

In contrast, heme iron is more easily absorbed by the body. The so-called heme iron, mainly found in animal foods, such as animal liver, animal blood, livestock and poultry meat, fish, etc. are high-quality sources of iron supplementation. If you want to supplement iron, you may want to eat more of these animal foods.

Some plant foods are also rich in iron, but this kind of iron belongs to the non-heme iron, poor absorption, iron supplementation effect is not good. However, we can eat this kind of food, eat more fruits and vegetables rich in vitamin C, which can promote the absorption of non-heme iron.

Here also need to say extra about the egg, many people think that the yolk of the egg has the effect of iron, but in fact, this is not the case. Because the yolk is rich in yolk phosphoprotein will be combined with iron, reducing the absorption rate of iron. The absorption rate of iron in the egg is only 3%, much lower than pig liver, pig blood and other animal foods, so there is no iron effect Oh!

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Thanks for the invitation. The amount of iron in an iron skillet is very low, so it is better to get iron from animal foods.

Here's a few of the best foods for iron, huh?

1, animal liver is the best iron effect, it is not only high iron content, but also and easy to absorb, easy to digest, may be a lot of people will ask I have high cholesterol, I can still eat animal liver? Eat twice a week about 85 grams can be, both can supplement and not easy to cause fatty liver increase.

2, some people are worried about high cholesterol, eat egg whites, do not eat egg yolks, egg yolks are actually the best food for iron, which contains iron, although quite high, but it is absorbed relatively low, in we eat iron-containing food, be sure to go with, and vitamin C fruits or vegetables to eat, which can improve the utilization rate of iron absorption. r

3, daily moderate consumption of animal blood, iron content is also very high, it is equivalent to pig liver in the iron content of 10 times, from ancient times, has been a good blood tonic. The human body has a certain limit on the demand for iron, blood tofu due to the iron content is too high, but not suitable for large amounts of food, eat thirty or forty grams a day can be.

4, every 100 grams of black fungus contains 98 mg of iron, than the highest iron content in animal food liver about 5 times higher than spinach 30 times higher. But the absorption rate of black fungus compared to lower, and black fungus has laxative effect, the baby of the weak stomach and intestines is not very suitable.

Iron is an essential mineral, and iron deficiency is usually caused by insufficient intake of iron in the body. Patients with iron deficiency are usually children, or the elderly. Symptoms of iron deficiency include: pale skin and mucous membranes, dizziness, lack of concentration, insomnia, dreaminess, irritability, irritability, heartburn, palpitations, arrhythmia, chest tightness, generalized weakness, loss of appetite, low food intake, diarrhea, easy to lose hair, dry skin, flat nails or have anti-nails, easy to suffer from ulcerative diseases, and in severe cases, iron deficiency anemia. If you have these symptoms, eat animal liver twice a week or 1 day to eat an egg, meat and other foods, you can relieve this symptom.

The claim that iron pots supplement iron is not scientific. The absorption of iron depends on the form of iron present and the rate of absorption.

Iron is one of the essential trace elements, which plays an important role in the life activities of the organism, such as participating in the transport of oxygen in the body and tissue respiration process, maintaining normal hematopoietic function. When the body is deficient in iron, it will cause the body to reduce serum ferritin, and in serious cases, cause iron-deficiency anemia and so on.

Iron absorbed by the body includes heme iron and non-heme iron.

Heme iron comes mainly from hemoglobin and myoglobin in meat and poultry. This part of the iron cannot be obtained from iron pots.

Non-heme iron is found mainly in plant foods and dairy products and is the main source of dietary iron. Before absorption, non-heme iron must be separated from bound organic matter, such as proteins, amino acids and organic acids, and it needs to be reduced to divalent iron before it can be absorbed, which is greatly influenced by dietary factors. Iron pot in the cooking process is the main role of heat conduction, during the period of iron ions are trivalent iron, can not be absorbed and utilized by the human body. Therefore, iron cooking iron is not scientific.

The recommended intake of iron is 12 mg/day for adult men, 20 mg/day for premenopausal women, and 12 mg/day for postmenopausal women. Dietary supplementation of daily iron requirements is recommended.

Iron-rich foods include black fungus (dried), nori, sesame paste, duck blood, sesame seeds, and pig liver.

Dr. Guo Xiaohui, Dr. Ma's Health Group

Recently, Zhao Zhongxiang chatted on the social platform that his family's iron pot had been used for 40 years, and his hematocrit had returned to normal after using the iron pot for a while. This has caused a hot discussion, can iron pot frying supplement iron? I believe this is also the question of many people, let Chao to answer for you!

Answer Sneak Peek:

Iron frying pan will indeed increase the iron content in the dish, but the human body's absorption rate is very low, basically not play a role. Iron supplementation of the human body, mainly through the intake of food with high iron content to supplement, such as red meat, animal offal, etc., relying on the iron pot to supplement iron is minimal, a balanced diet is the king.

"Does stir-frying in an iron skillet replenish iron?

Cooking in an iron skillet does increase the iron content of the dish. The principle of this is actually very simple, iron pan wall in the high temperature frying process, there will be a trace of debris fall down, or contact with acidic substances, into iron ions mixed into the food. But mixed into the food of iron ions, usually can only be referred to as cooking utensils to bring metal pollution, and, cooking out of the food, the increase in iron is basically trivalent iron, it is difficult to be absorbed by the human body, even if in the process of frying in some of the reaction of a small portion of the reduction of divalent iron, the amount of its absorption is also very low. This is mainly because of the solubility of ingested iron, the dissolved state of iron is easily absorbed, because the solubility of ferrous salts is greater than that of high iron salts, so the absorption of divalent iron is higher than that of trivalent iron, and is about three times that of trivalent iron [1].

Therefore, it is not reliable to try to replenish iron just through the use of an iron skillet.

[Iron needed by the human body]

Iron is one of the essential trace elements in the human body, and the most common disease caused by iron deficiency is iron deficiency anemia, which willlowering the body's immune system, causing fatigue, dizziness, mental retardation, andIt interferes with normal growth and development and reduces the quality of life.

Iron accounts for 0.006% of body weight, i.e., adults contain about 4.0 g of iron. It is extremely widespread in the human body and is found in almost all tissues, with the highest levels in the liver and spleen, followed by the kidneys, heart, skeletal muscle and brain [1].

Iron absorption in the body is mainly from food. Iron in food is generally categorized into 2 main groups: heme iron and non-heme iron [1]. Heme iron is mainly derived from animal foods and has a high absorption rate of about 10% to 20% [2]. Non-heme iron, which is mainly derived from plant foods, must be separated from bound organic matter and converted to a soluble divalent ionic state before it can be readily absorbed, with an absorption rate of approximately 2% [2].

[On iron supplementation]

The reference intake of dietary nutrients for Chinese residents states that the appropriate intake (AI) of iron is 15 mg/d for adult males and 20 mg/d for adult females [3].

Animal foods are high in iron and have a high absorption rate, especially red meat and animal offal. In addition, vitamin C supplementation is also conducive to improving the absorption rate of iron. Normal human physiological activities are in a system of dynamic balance, and the normal organism can meet its need for iron and maintain iron balance through physiological regulation [2]. A balanced diet is the basis for ensuring balanced nutrients.

[Summary]

Iron comes from a wide range of sources and is found in plants and animals that can be absorbed and utilized by humans. A balanced diet and moderate intake of foods with high iron content is sufficient. The iron absorption rate of iron supplementation through the iron frying pan is extremely low, and it is unreliable to use iron frying pan for iron supplementation alone.

For more diet-related doubts, "Chao's Food"Ongoing answers for you!

bibliography

[1] Xu Suping. Relationship between trace element iron and human health[J]. China Food and Nutrition,2007(12):51-54.

[2] Xu Jasheng. Iron and human health[J]. Trace Elements and Health Research,2004,21(05):62-63.

[3] Yang Yuexin,Wang Guangya,Pan Xingchang. Chinese food composition table[M]. Peking University Medical Press,2009.

Author：Xu Jena Zhao Lichao

Stir-frying in an iron skillet is fine for those who live in poor conditions, but it is not recommended for the general population, and excessive iron intake can be harmful.

[1] What happened today?

Today on micro headlines the famous CCTV host Zhao Zhongxiang posted a message, he showed a picture of fried tofu, the result is that a netizen said, this pan in your house is black and should be replaced. He explained that this pot has been following him for 40 years, think back when he checked low hematocrit, a buddy reminded him that switching to an iron pot would be good for hematocrit, he tried it, and a few months later it was normal. That's why he used the iron pot. Obviously, this kind of case does not explain what the problem, so how exactly does the science of iron pot iron supplementation? Can stir-frying with an iron skillet replenish iron? Can it increase hemoglobin? What are the health effects of utensils? Iron supplementation through an iron skillet is a claim that many people have heard.

[2] How much iron can there be in an iron skillet for stir-frying?

Some experiments have found that after sautéing winter melon in an iron skillet does come out with a few milligrams of extra iron in the dish. Considering that a person's normal daily recommended iron intake is just over a dozen milligrams per day, a few extra milligrams of iron in a dish sautéed in an iron skillet is still very significant.

[3] Is it well absorbed?

But another serious problem is the fact that the iron dissolved in an iron pot is not necessarily good for the body to absorb, and the absorption of this non-heme iron in the body can be very low.

[4] Is more iron better?

On the flip side, this excessive intake of iron, especially for men, also tends to increase the risk of heart disease.

[5] How to correct iron deficiency anemia? So if it's true that you have iron deficiency anemia, we should still correct the lack of iron intake by, for example, eating more red meat and blood products, and also taking some vitamin C, which can help to increase the absorption of non-heme iron. Then there are also iron supplements that can be considered, such as common iron supplements that are also very cheap, and a dose of a hundred milligrams or so per day can correct iron deficiency anemia in just a few weeks.

Recently, the former famous CCTV host Zhao Zhongxiang teacher in today's headlines about his own personal experience: he once checked the low hematocrit (low hemoglobin, an indicator of anemia), was introduced to the home frying pan into an iron pot, a few months later to check again, found normal! So iron frying pan iron, is it true? Can treat anemia?

To say about the "iron pot iron" saying, this is a household name, deeply rooted in people's hearts; the reason why this saying can be widely spread, mainly because it is really right!

Iron pans do replenish iron!

Cooking with an iron skillet increases the amount of iron in the dish, which is actually metal contamination from the cooking utensils! Some studies have tested and proven that scrambled eggs in an iron skillet can triple the amount of iron in the eggs! But the amount of this increase is closely related to what dishes you copy and for how long! The longer and more acidic the dish, the higher the iron content produced!The iron produced here, however, can not be the heme iron that the body wants most, so it is poorly absorbed!

Everything that talks about efficacy aside from dosage is hooliganism!
Stir-frying in an iron skillet produces more iron that is not absorbed by the body is completely futile!

The iron produced by stir-frying in an iron skillet is only minimally absorbed and does little to actually improve iron deficiency anemia!

But then again in some special hardship areas, the use of iron pot iron is not a good way! Because they are in the medical and dietary deficiencies, by frying the way can also supplement that little bit of iron, after all, "mosquito is also meat" is better than nothing!

There's nothing wrong with the question that an iron pot can replenish iron, but can it cure anemia?

Iron supplementation is not the same as treating anemia!

There are many different types of anemia, with very different treatments for different causes!

Splenectomy is required for anemia due to hypersplenism!

Hematopoietic stem cell transplantation is required because of anemia due to acute aplastic anemia!

Iron supplementation is only useful if it is because of iron deficiency anemia!

But there are many different ways to treat iron deficiency anemia! The choice of method is closely related to the cause and degree of anemia! Among themDirect transfusion of whole blood or concentrated red blood cells may be required for severe anemia!

Finally iron supplementation does not necessarily cure anemia!

Among other things, iron supplementation in iron pots does not treat iron deficiency anemia!

In addition those with anemia need to seek medical attention and choose the appropriate treatment depending on the condition!

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