Iron-fortified salt

Researchers of the University of Toronto in Canada found the formula to combine salt with iron and iodine without altering its aspect or flavour. The technique used is a capsule process that stops the iodine and iron from interacting or activating when they get in contact with the humidity of salt. According to the researchers, the method does not compromise the nutritive properties of salt, but increases them. And the procedure permits the addition of iron and iodine to the salt in a cheaper way and aims at fighting malnutrition in children because of a lack of micronutrients. When it is implemented, the fortification of the salt with iron will be able to help the world's health, as today, iron deficiency affects about 2 billion people, mostly women. A diet poor in iron is the cause of ferropenic anaemia with symptoms such as fatigue, weakness, diminution of the physical activity and of the immunologic response, difficulties to breath. In addition, iron deficiency is also a cause of prenatal mortality, because it favours infections before, during and after birth. This new procedure has been tried in India where it was accepted by the consumers and its high level of iron and iodine absorption by the human organism was accepted.