Salt fortification

Epidemiological studies and salt fortification programs targeted in endemic areas ... 

Salt quality monitoring should be reinforced to ensure that the level of salt fortification with iodine is not too high, but is adequate to ensure optimal iodine nutrition. Salt iodine concentration, which was used in the childrens households, was monitored. The determination of iodine in table salt showed that the commercial products contain iodine in concentrations very close to the upper limit 57.5 12.7mg/kg (maximum value 79.3mg/kg, minimum value 43.0mg/kg, = 6). Only one of the analyzed samples was from a local producer and the others were imported from European and non-European countries. Therefore, the import of table salt should also be controlled. 

A gas liquid chromatographic (GLC) method was described for determining residues of Bayer 73 (2-aminoethanol salt of niclosamide) in fish muscle, aquatic invertebrates, mud, and water by analyzing for 2-chloro-4-nitroaniline, a hydrolysis product of Bayer 73 [83]. Residues were extracted with acetone-formic acid (98 + 2), and partitioned from water samples with chloroform. After sample cleanup by solvent and acid base partitioning, the concentrated extract was hydrolyzed with 2N NaOH and H202 for 10 min at 95°C. The 2-chloro-4-nitroaniline was then partitioned hexane ethyl ether (7 + 3) and determined by electron capture GLC. Average recoveries were 88% for fish, 82% for invertebrates, 82% for mud, and 98% for water at 3 or more fortification levels. 

Pharmacokinetic mettiods used to assess the bioavailability of two Ca salts used to fortify OJ. Subjects tested 3x s, 2x s witti one fortification, and lx wifii file other (random sequence) 4-week wadiout between treatments... 

Oral gavage with various Ca fortification salts of different solubilities that were intrinsically labeled with " Ca... 

Various constituents in plant foods can impede Ca absorption. Plant-based diets can be high in oxalate and phytate, which are recognized as inhibitors of Ca absorption. In fact, Ca absorption is considered to be inversely proportional to oxalic acid content of the food (Weaver et al, 1999). Phytic acid poses Ca absorption problems for those species imable to endogenously synthesize phytase (e.g., humans, birds, and pigs). The Ca in CCM is chelated with the citrate and malate anions, which may make CCM less reactive than other sources of Ca toward food components known to interact with Ca " cations. For example, Lihono et al (1997a) reported data suggesting that the Ca in CCM may be less likely to complex with phytates than other Ca salts. Qn this basis, CCM may be more appropriate for the fortification of soy or other phytic acid-containing products. 

CCM is moderately soluble in water and has higher aqueous solubility compared to a number of other Ca sources often used for food fortification and in dietary supplements. However, the Ca lactate and gluconate salts have higher solubility that conceivably may be advantageous in unique applications when a very high concentration of the Ca salt is required (e.g., concentrated syrups and/or liquid nutritional supplements). 

Vitamin Bj or thiamine (Figure 19.21) is 3-(4-amino-2-methylpyrimidin-5-ylmethyl)-5-(2-hydroxyethyl)-4-methylthiazolium. It is isolated, synthesized, and used in food supplements and in food fortifications as a solid thiazolium salt in the form of thiamine hydrochloride or thiamine mononitrate [403]. 

Edmondson et al (1971), who studied the enrichment of whole milk with iron, found that ferrous compounds normally caused a definite oxidized flavor when added before pasteurization. Aeration before addition of the iron reduced the off-flavor. The authors recommended the addition of ferric ammonium citrate followed by pasteurization at 81 °C. Kurtz et al. (1973) reported that iron salts can be added in amounts equivalent to 20 mg iron per liter of skim milk with no adverse flavor effects when iron-fortified dry milk is reconstituted to skim milk or used in the preparation of 2% milk. Hegenauer et al. (1979A) reported that emulsification of milk fat prior to fortification greatly reduced lipid peroxidation by all metal complexes. These researchers (Hegenauer et al. 1979B) concluded that chelated iron and copper should be added after homogenization but before pasteurization by a high-temperature-short-time process. 

It has been estimated that in 1990 iodine deficiency affected almost one-third of the world s population and represented the greatest single cause of preventable brain damage and mental retardation. Fortification of all salt for animal and human consumption has been chosen as the preferred method for the prevention of iodine... 

Salt mixture Hubbell t 1., J. Nutr. 14 273-285, 1937 (modified to contain 0.03% zinc chloride). eVitamin mixture (vitamin fortification mixture (tocopherol deleted) of ICN Life Sciences Co., Cleveland, OH 44128). 

In Norway there is essentially no fortification of foodstuffs (exception iron in goat cheese, vitamin A and vitamin D in margarine, and iodine in salt). 

Goiter is the human pathology of hyperplasia of the thyroid gland induced by the deficiency of dietary iodine. The disease is localized in those regions where soils are low in iodine or where seafood is not consumed. Fortification of fable salt with sodium iodide, where applied, has practically eradicated this disease. Unfortunately, many regions of the world do not practice this public health policy. 

The interest in mineral fortification of milk for the production of milks with higher nutritional value is a challenge. This is because the introduction of minerals upsets the mineral-protein equilibria in milk which will affect their stability. Philippe et al. (2004) showed that supplementation of skim milk with calcium gluconate, calcium lactate, or calcium chloride (up to 16 mmole added Ca/kg) decreased the heat stability. The addition of MgCl2 or FeCla (at a level of 8 mmole/kg) also reduced the heat stability of casein micelles (Philippe et al., 2005). However, by manipulating the mineral equilibria of milk with the use of a combination of soluble calcium salts and orthophosphates, it is possible to produce milks (with up to 20 mmole added Ca/kg) that are stable to heating (Williams et al., 2005). O Kennedy et al. (2001) showed that denatured whey proteins could be used as a carrier for calcium phosphate and further that adequate heat stability at 130 °C of whey protein-calcium phosphate suspensions could be achieved by appropriate adjustment of pH. 

We developed a specific register database to prospectively register all new cases of hyper- and hypothyroidism in two areas of Denmark before and during the first years after the implementation of iodine fortification of salt. 

Humans ingest iodine through food. In many countries, iodine fortification, normally through iodized salt, ensures proper iodine intake. The ingested iodine is then absorbed into the bloodstream through the gut. Once absorbed, the major location of iodine storage and utilization is the thyroid. Iodine is transported into the thyroid from the... 

Because a significant amount of iodine is found in relatively few food groups the intake of these foods is important for iodine intake. Many countries iodize household salt and/or salt used by the food industry. The intake of fortified food infiuences iodine intake, depending on the iodization level and the market share of iodized salt. However, even in countries with iodine fortification, the intake of other iodine-rich foods may have a significant impact on total iodine intake. 

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