Salt Fortified with Iron to Prevent Anemia
Salt Fortified with Iron to Prevent Anemia
According to relevant data, there are currently 200 million people worldwide suffering from iron-deficiency anemia, mostly women and children in developing countries, plus nearly 1 billion people with mild iron deficiency. Hemoglobin contains iron, which plays a crucial role in the binding of hemoglobin to oxygen. When iron is deficient, the body cannot produce hemoglobin normally, leading to reduced oxygen-carrying capacity in the blood, causing fatigue, dizziness, rapid heartbeat, and even fainting or shock. Studies show that a normal adult loses about 1 milligram of iron daily. Women, due to physiological factors such as menstruation, pregnancy, and childbirth, experience greater disruption of iron balance. In recent years, many young women seeking weight loss through improper dieting have also contributed directly to the rising incidence of iron-deficiency anemia.
Iron deficiency is a gradual process, so continuous replenishment through daily diet is essential to ensure adequate iron supply. Treating iron deficiency can involve iron supplements, but relapse rates are high after discontinuation. To address this issue, Western countries have long implemented iron fortification measures, mandating iron addition to staple foods with specific standards. For example, the U.S. began requiring 3.5 mg of iron per 100 grams of flour in 1941; Sweden started adding 3 mg per 100 grams in 1944, increasing to 6.5 mg after 1970. As a result, population-wide iron deficiency has greatly declined, and the prevalence of iron-deficiency anemia in menstruating women dropped from 25%–30% to below 5%.
Developing simple, practical, and balanced methods of iron supplementation has been a shared research focus among nutritionists and medical experts. Recently, Canadian research institutions achieved a major breakthrough by developing a new technology that simultaneously adds iron and iodine to salt, providing a convenient way to supplement both elements through salt. Scientists long envisioned using salt fortified with iron, similar to how iodized salt prevents iodine deficiency. However, since salt already contains iodine, the challenge was how to make iron and iodine coexist peacefully without chemical reactions, which previously caused instability in element content and form, as well as discoloration and off-flavors in salt. After extensive research, scientists finally solved the problem by encapsulating iodine within a layer of dextrin (a polymer of glucose), preventing direct contact with iron, thus overcoming previous drawbacks without increasing production costs. Tests show that salt processed with this method maintains good shelf life under dry conditions, and both iron and iodine are well absorbed in the human body.