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Revista de Nutrição

Print version ISSN 1415-5273

Abstract

QUINTAES, Késia Diego. Food utensils and nutritional implications. Rev. Nutr. [online]. 2000, vol.13, n.3, pp. 151-156. ISSN 1415-5273.  http://dx.doi.org/10.1590/S1415-52732000000300001.

Many materials are used to make food utensils: clay, iron, glass, pottery stainless steel, stone, aluminum, etc. Stainless steel utensils account for 43% of cookware sold in the USA. Another part of the population uses aluminum utensils. This article aims at speculating on the nutritional contribution of utensils used for food preparation and made from three different materials (aluminum, iron and stainless steel), through a review of scientific literature.

Keywords : cooking and eating utensils; iron; aluminum; stainless steel; nickel; chromium.

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