Talk:Lucky iron fish

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Does it work in Cambodia or not?

The Rappaport 2017 reference appears to directly contradict various parts of the rest of this Wikipedia article. In particular, this Wikipedia article says “recent research found that the iron ingot had no effect on non iron-deficiency anemia. It therefore recommended against its use in Cambodia and other countries where the majority of anaemia is not due to iron deficiency”; that line seems to be more or less a paraphrase of Rappaport 2017, which says “We do not recommend the use of the fish-shaped iron ingot in Cambodia[…]” But this Wikipedia article also says “About 60% of pregnant Cambodian women are anemic as a result of dietary iron deficiency,” which comes from the globalnews.ca article, which says “In Cambodia, about six in 10 women are anemic because of an iron deficiency in their diets.” So I’m not sure what to conclude or how best to edit this article. If Rappaport 2017 is right, and if its paraphrase in this Wikipedia article is right, then the globalnews.ca article is wrong, and so is the paraphrase of that article. Anyone have more detailed or more fully referenced sources? --Elysdir (talk) 22:52, 24 September 2020 (UTC)

So i had a brief read of rappaport. I suspect the other parts of the article are incorrect or based off news reports that are perhaps a bit too overenthusiastic, or based off pregnant women who have a higher rate of iron deficiency. In the study mentioned, anaemia in general had a prevalence of 44 percent and iron deficiency anaemia had a rate of 9 percent in non pregnant women of reproductive age. In the previous study on the iron fish they found a prevalence of iron deficiency rate of 13 percent. Interestingly enough, they mention that cast iron cookware is also shown not to be effective in other studies in this population. 103.2.198.71 (talk) 07:56, 1 October 2020 (UTC)

Discussion of cast iron harm and benefit

Articles about iron deficiency are linking to this article as information about a source of iron. However, this article does not cover the other studies on cast iron as a source of iron. Perhaps it should be expanded or link to a larger article? I don't edit Wiki articles after hostile unhelpful experiences. Here is some info for consideration of anyone with the skills. Iron in cookware can raise hemoglobin levels, but there is not evidence that it raises serum ferritin or reduces anemia.

• A 2006 study showed mineral migration from stainless steel, cast iron and soapstone (steatite) Brazilian pans to food preparations. It did not look at absorption. https://pubmed.ncbi.nlm.nih.gov/17249489/
• A 2008 RCT in Benin (n=339) showed that cast-iron pot users (n=44 households) had reduced serum ferritin and elevated CRP after intervention. Compliance was by self-report. (https://www.cambridge.org/core/journals/public-health-nutrition/article/is-cooking-food-in-iron-pots-an-appropriate-solution-for-the-control-of-anaemia-in-developing-countries-a-randomised-clinical-trial-in-benin/7D545580B471F3E2786C5C35D2A1A7BA

The authors of the Benin study concluded

• "one explanation for why we did not observe an effect on Hb or SF concentrations could be because of the consumption of maize-based foods. In our study population Hb concentrations at baseline were near normal – thus there was almost no room for further iron incorporation in red blood cells. In such cases, we would expect that the iron leached from pots (if bioavailable) would be stored9 and result in higher SF concentrations at the end of study (because SF is an index of storage iron)10. We did not observe this phenomenon; SF concentrations were significantly lower in the pot groups than in the control group. This questions the bioavailability of the leached iron from the pots, and also questions the generalisability of findings from previous studies to large-scale programmes targeted for the control of IDA through the promotion of iron pots."
• "Future research on iron pots should focus on studying bioavailability of the leached iron when different types of food are cooked in the pots, in relation to iron supplements of proven efficacy. This can be done by randomly assigning participants to iron pots or control in a cross-over design. Next, serum iron concentrations are serially measured. Finally, the area under the curve for each series of measurements is calculated and, using each participant as his/her own control, relative bioavailability is estimated. A comparable bioavailability would justify further testing of pots in expensive randomised clinical trials, and a low bioavailability would obviate the need for exploring iron pots as an intervention for IDA.". — Preceding unsigned comment added by 24.4.87.7 (talk) 08:40, 7 October 2021 (UTC)

Only a handful of articles link here and none of them really claim that this is the full story on cast iron and iron deficiency. But I think you have a point, the issue could be discussed at least in the articles: Cast-iron cookware and Iron supplement. I've dropped a note on their talk pages for editors to look at your sources. – Finnusertop (talk ⋅ contribs) 10:12, 7 October 2021 (UTC)