M Vinodkumar1, S Rajagopalan. 1. Sundar Serendipity Foundation, Chennai, India. vinodkumar_m_k@hotmail.com
Abstract
BACKGROUND/ OBJECTIVE: To develop a salt fortified with multiple micronutrients, to test its stability during storage and cooking, and to assess its efficacy in improving the micronutrient status and the health of schoolchildren. SUBJECT/ METHODS: A salt fortified with multiple micronutrients was developed containing chelated ferrous sulfate and microencapsulated vitamins A, B1, B2, B6, B12, folic acid, niacin, calcium pantothenate and iodine. Its stability during 20 min of cooking and 6 months of storage was determined. Thereafter, the efficacy of the salt was assessed in 5- to 15-year-old schoolchildren in Chennai, India. For the experimental group (N=119), the food in the school kitchen was cooked with fortified salt for a period of 1 year. The control group (N=126) consisted of day scholars who did not eat at the school. Hemoglobin, red blood cell count, hematocrit, serum vitamin A and urinary iodine were measured at baseline and at the end of the study after 1 year. RESULTS: All micronutrients were stable during cooking and storage. Over the study period, there was a significant improvement (P<0.05) in hemoglobin, red cell count, urinary iodine and serum vitamin A in the experimental group, while there was a significant drop (P<0.05) in hemoglobin, hematocrit, red cell count and urinary iodine in the control group. In the experimental group, there was a mean increase of 0.55 g/dl in hemoglobin, 0.001 l/l in hematocrit, 0.470 million/mm(3) in red cell count, 212 microg/l in urinary iodine and 5.6 microg/dl in serum vitamin A. CONCLUSION: The study shows that the salt fortified with multiple micronutrients is stable during cooking and storage and effective in combating multiple micronutrient deficiencies.
BACKGROUND/ OBJECTIVE: To develop a salt fortified with multiple micronutrients, to test its stability during storage and cooking, and to assess its efficacy in improving the micronutrient status and the health of schoolchildren. SUBJECT/ METHODS: A salt fortified with multiple micronutrients was developed containing chelated ferrous sulfate and microencapsulated vitamins A, B1, B2, B6, B12, folic acid, niacin, calcium pantothenate and iodine. Its stability during 20 min of cooking and 6 months of storage was determined. Thereafter, the efficacy of the salt was assessed in 5- to 15-year-old schoolchildren in Chennai, India. For the experimental group (N=119), the food in the school kitchen was cooked with fortified salt for a period of 1 year. The control group (N=126) consisted of day scholars who did not eat at the school. Hemoglobin, red blood cell count, hematocrit, serum vitamin A and urinary iodine were measured at baseline and at the end of the study after 1 year. RESULTS: All micronutrients were stable during cooking and storage. Over the study period, there was a significant improvement (P<0.05) in hemoglobin, red cell count, urinary iodine and serum vitamin A in the experimental group, while there was a significant drop (P<0.05) in hemoglobin, hematocrit, red cell count and urinary iodine in the control group. In the experimental group, there was a mean increase of 0.55 g/dl in hemoglobin, 0.001 l/l in hematocrit, 0.470 million/mm(3) in red cell count, 212 microg/l in urinary iodine and 5.6 microg/dl in serum vitamin A. CONCLUSION: The study shows that the salt fortified with multiple micronutrients is stable during cooking and storage and effective in combating multiple micronutrient deficiencies.