American Journal of Clinical Nutrition, Vol 28, 1395-1401, Copyright © 1975 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Fortification of common salt with iron: effect of chemical additives on stability and bioavailability

BS Rao and C Vijayasarathy
National Institute of Nutrition, Indian Council of Medical Research, Jamai Osmania, Hyderabad, India.

Fortification of salt with iron has been suggested as a practical method of iron supplementation. In an effort to identify a suitable method for fortifying salt with iron two approaches were investigated. In one the possibility of fortifying salt with ferrous sulfate and a stabilizing agent was tried. Of the several stabilizing agents studied orthophosphoric acid was found to be the most promising one. Salt fortified with ferrous sulfate and orthophosphoric acid was found to keep well on storage without color development. Bioavailability of iron from this fortified salt, although satisfactory at the beginning, deteriorated on storage. An alternative approach in which salt was fortified with ferric orthophosphate, a stable iron compound and an absorption promoter like sodium acid sulfate was found to be more satisfactory. Salt fortified with ferric orthophosphate (3,500 ppm) and sodium acid sulfate (5,000 ppm) kept well without any color development for several months. The bioavailability of iron from this formula was comparable to that from ferrous sulfate and bioavailability did not decrease even after storage for 4-5 months. This fortified salt was also acceptable. This formula offers a practical solution to fortification of salt with iron.