National Institute of Nutrition (NIN), Hyderabad has developed double fortified salt (DFS) with both iodine and iron as one intervention to control two problems of iodine deficiency and anaemia.
The Institute has completed extensive studies on stability, safety and impact of DFS both on experimental and community situations. Large-scale production, operational feasibility of distribution in remote areas and acceptability of DFS in the community, including tribal population have also been proved successful. Advanced studies on the development of a suitable DFS formulation, its stability, acceptability, bio-availability, bio-safety and impact confirm that the DFS is stable, biologically available, is acceptable to consumers and is also cost- effective.
Food fortification is one of the sustainable cost effective measures to make up for the deficiency of micro-nutrients in diets. In the last two decades, a major segment of the world's salt has been iodized to control iodine deficiency disorders. As a sequel to the universal iodization of salt, double fortified salt (DFS) with both iodine and iron was developed by us, said Dr B Sesikeran, director, NIN.
“Fortified Salt promises to be the most viable solution for the long run. Already proven as an solution provider in curing or curtailing iodine deficiency, scientists and researchers are currently looking towards a Double Fortified Salt which takes care simultaneously of two deficiencies-iodine and iron. Salt is the one item which used in cooking for family irrespective of the type of food being cooked. It logically becomes a preferred choice to be used once scientifically treated to cure Iron Deficiency Anaemia,” he added.
The National Family Health Scheme 3 reported the anaemia figures in India to be 70-80 per cent amongst children, 70 per cent in pregnant women, 24 per cent in adult men, 65-75 per cent adolescent girls. 20 per cent of all maternal deaths are anaemia related during pregnancy. The major contributory factor in India is low dietary intake, poor availability of iron and chronic blood loss due to hookworm infestation and malaria.
The most common and widespread form is Iron Deficiency Anaemia (IDA). A few other variants, are anaemia due to malnutrition, active bleeding, pregnancy, pernicious anaemia, chronic disease anaemia, sickle cell anaemia and bone marrow related anaemia.
“Early symptoms of an anaemic condition are usually left unattended. Even the most common form of anaemia, IDA goes undetected. There is a tendency to ignore fatigue, decreased energy, pale skin, shortness of breath, palpitations or irregular heartbeats, weakness, and light headedness, as minor ailments curable with a temporary rest. Ignoring these early signs could well be the harbinger of organs being damaged in whole or in parts and pave the way for the onset of an acute anaemic condition. Extreme case of anaemia can cause chest pain, angina and heart attack. Other extreme cases could be jaundice, spleen enlargement, dizziness and fainting spells,” pointed our Dr Sesikeran.
By far the most common form of anaemia, IDA, can be well managed through intelligent intake of food and supplements. While medicines in the form of multi-vitamins and iron tablets as well as intravenous treatment are being used to counter anaemia, natural iron can be found in plenty. It exists in yolk, fish, legumes (peas and beans), meats (liver), poultry, raisins, green leafy vegetables specially spinach; and whole-grain bread, said the NIN chief.