Documento(s) 4 de 15

IntroductionFuture outlook and potential impacts
Prerequisites
Potential users
Related projects
Contact
Resources

Introduction 

The breakthrough by food scientists at the University of Toronto involves coating iodine with a water-soluble starch called dextrin. This prevents the iodine from reacting with the iron and causing both nutrients to lose their potency, which reduces the amount available for absorption by the human body.  

North Americans and Europeans have used iodine-fortified salt since the 1920s to combat iodine deficiency, the biggest cause of preventable mental disability in the world. A lack of iodine can also cause physical disabilities, goitre, lethargy, stillbirths and neonatal deaths. The double-fortification of salt could also help people maintain iron levels once they have been treated with iron pills or drops. This would help alleviate a range of health problems including anemia, fatigue, poor resistance to infection, pregnancy complications, and maternal deaths.  

Pilot studies at University of Toronto have shown that iron and iodine in the double-fortified salt are readily absorbed in healthy Canadian volunteers. Dr. Stanley Zlotkin, who heads the research at the Hospital for Sick Children in Toronto, says "we expect that people with poor iron stores would absorb the iron even better."  

Future outlook and potential impacts 

• Testing continues - Further testing of the new salt began in Ghana in 1997. Funded by The Micronutrient Initiative, the 14-month study headed by Dr. Asibey-Berko of the University of Ghana is targeting families in parts of the country where iron and iodine deficiencies are common. Ghanaian researchers, supported by IDRC, previously determined that iodine deficiency affects 30% of the country's population, while iron deficiency affects some 50% of women and children. 

• More research planned - Following the 14-month Ghana study, additional research is planned to find out if people will buy and use the double-fortified salt once it is available, and whether it prevents iron and iodine deficiencies under normal use. The new salt is expected to be comparable in price to iodized salt, which is available in some African countries. 

• Alleviates health problems - Widespread use of the new salt in the South could potentially alleviate a range of health problems, which afflict at least one-third of the global population. 

• Use can be expanded - This research could also benefit people in other parts of the world where iron and iodine deficiencies are prevalent, including parts of China, the Himalayas, the Andes, and India. 

The taste, texture, and cost of the double-fortified salt must be acceptable to potential users. It is also important that the salt remain chemically stable under the climatic conditions where it will be used. While the salt is stable under laboratory conditions of high heat and humidity, research has yet to determine if it will be as stable when produced and marketed in developing countries. Adequate production and quality control among salt processors in potential user countries or their supply areas are essential. This technology requires dry salt comprised of small particles.  

Potential users  

Households and communities at risk of both iron and iodine deficiencies.  

Related projects  

The National Institute of Nutrition in India is also working on developing a double-fortified salt. Contact:  
Dr. Mohan Ram or Dr. V. Reddy 
Tarnaka-Hyderabad 
Andhra Pradesh, INDIA 500 007 
Tel.: 91-40-868083 
Fax: 91-40-869074.  

Contact 

Dr. Janice L. Johnston, Program Officer 
Programs Branch  
IDRC  
P.O. Box 8500  
Ottawa, Ontari CANADA  K1G 3H9 
Tel.: (613) 236-6163, ext. 2427 
Fax: (613) 567-7748 
E-mail: jjohnston@idrc.ca  

Venkatesh Mannar, Executive Director  
The Miconutrient Initiative
c/o IDRC  
P.O. Box 8500 
Ottawa, Ontario CANADA  K1G 3H9 
Tel.: (613) 236-6163, ext. 2118 
Fax: (613) 567-4349 
E-mail: mi@idrc.ca  

Dr. Stanley Zlotkin  
Hospital for Sick Children  
555 University Ave.  
Toronto, Ontario  CANADA  M5G 1X8 
Tel.: (416) 813-6170/6171 
Fax: (416) 813-4972 
E-mail: zlotkin@sickkids.on.ca  

Dr. E. Asibey-Berko  
University of Ghana 
Department of Nutrition and Food Science  
Box 25 Legon  
GHANA 
Tel/Fax: N/A 
E-mail: balme@ug.gn.apc.org (subject line should read "For Dr. Asibey-Berko")  

Dr. Levente Diosady  
Department of Chemical Engineering and Applied Chemistry (Food Engineering)  
University of Toronto  
200 College Street  
Toronto, Ontario CANADA  M5S 1A4 
Tel.: (416) 978-4137 
Fax: (416) 978-8605 
E-mail: diosady@ecf.utoronto.ca  

Resources  

The Micronutrient Initiative  

Current Publications, Videos and Forthcoming Publications  

Overview of Micronutrient Malnutrition 

MN-NET Hompage: an Information Resource on Micronutrient Malnutrition  

Iodine Deficiency Disorder: Prevalence and Control Program Data  

Iron Deficiency Anemia: Prevalence and Control Program Data  

Opportunities for Micronutrient Interventions (OMNI) 

Program Against Micronutrient Malnutrition (PAMM) 

Copyright 1998 © International Development Research Centre, Ottawa, Canada  
info@idrc.ca | March 13, 1998 

Documento(s) 4 de 15