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Revista de Nutrição
On-line version ISSN 1678-9865
QUINTAES, Késia Diego. Food utensils and nutritional implications. Rev. Nutr. [online]. 2000, vol.13, n.3, pp.151-156. ISSN 1678-9865. 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.