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dc.contributor.authorRahman, Sabuktaginen_US
dc.contributor.authorMridha, Malayen_US
dc.contributor.authorLee, Chiaoen_US
dc.contributor.authorAhmed, Faruken_US
dc.date.accessioned2019-05-29T12:33:28Z
dc.date.available2019-05-29T12:33:28Z
dc.date.issued2018en_US
dc.identifier.issn2041-9775en_US
dc.identifier.doihttps://doi.org/10.26596/wn.20189122-30en_US
dc.identifier.urihttp://hdl.handle.net/10072/376140
dc.description.abstractGroundwater has been shown to contribute markedly to the daily iron intake of the rural Bangladeshi population and is currently characterized as an under-assessed possible source of dietary iron. Estimation of the levels of iron in groundwater in relation to dietary/nutritional assessments has been called for. However, the ability to do this may be limited due to unavailable equipment or technical, logistical and financial issues in remote areas of low- to middle-income countries. Groundwater with higher levels of iron has distinctive organoleptic properties such as a characteristic metallic/bitterly taste and reddish color. Anecdotal experience suggests that there is an association between a stronger metallic taste of water and its iron content. Therefore, we conducted a cross-sectional pilot study assessing the relationship of taste perception for iron in groundwater and its actual concentration of iron. Thirteen tube-wells were selected systematically in a rural village of northern Bangladesh. A brief structured interview was conducted with a systematic sampling of people living nearby to collect information on the tube-wells, perception of the taste of water from the wells, and their overall perception of the level of iron in the water. Two observers from the research team tasted a water sample from each well for iron and compared their observations. Iron concentration of the tube-well water was determined quantitatively by a test kit (Hach kit model 18B). The concentration of iron was significantly higher in water taste-rated by both the villagers and observers as "strong" for iron than in water taste-rated as having "some" iron. There were significant correlations between the taste-ratings of the two observers and between the observers and villagers. Bland-Altman plotting suggests that external observers are likely to provide valid and reproducible taste-ratings for the presence of iron in the water. A larger study is required to validate tasting as a cheap, simple and novel way to assess iron concentration in groundwater.en_US
dc.description.peerreviewedYesen_US
dc.languageEnglishen_US
dc.publisherWorld Public Health Nutrition Associationen_US
dc.publisher.placeUnited Kingdomen_US
dc.relation.ispartofpagefrom22en_US
dc.relation.ispartofpageto30en_US
dc.relation.ispartofissue1en_US
dc.relation.ispartofjournalWorld Nutritionen_US
dc.relation.ispartofvolume9en_US
dc.subject.fieldofresearchPublic Health and Health Services not elsewhere classifieden_US
dc.subject.fieldofresearchcode111799en_US
dc.titleCan Taste Rating of Groundwater Samples for the Presence of Iron Be A Novel Approach to Groundwater Iron Assessment?en_US
dc.typeJournal articleen_US
dc.type.descriptionC1 - Articlesen_US
dc.type.codeC - Journal Articlesen_US
dcterms.licensehttp://creativecommons.org/licenses/by/4.0/en_US
dc.description.versionPublisheden_US
gro.facultyGriffith Health, School of Medicineen_US
gro.rights.copyright© The Sabuktagin Rahman, Malay Kanti Mridha, Patricia Lee, Faruk Ahmed 2018. This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en_US
gro.hasfulltextFull Text
gro.griffith.authorLee, Patricia T.
gro.griffith.authorRahman, Sabuktagin
gro.griffith.authorAhmed, Faruk


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