Assey, Vincent D., Tylleskär, Thorkild, Momburi, Philip B., Maganga, Michael, Mlingi, Nicholaus V., Reilly, Marie, Greiner, Ted and Peterson, Stefan (2009) Improved salt iodation methods for small-scale salt producers in low-resource settings in Tanzania. BMC Public Health, 9:187. ISSN 1471-2458 (doi:10.1186/1471-2458-9-187)

PDF (Publisher PDF) (ITEM_9548)_GREINER_2009_NRI.pdf - Published Version Available under License Creative Commons Attribution. Download (606kB)

Abstract

Background:
Universal salt iodation will prevent iodine deficiency disorders (IDD). Globally, salt-iodation technologies mostly target large and medium-scale salt-producers. Since most producers in low-income countries are small-scale, we examined and improved the performance of hand and knapsack-sprayers used locally in Tanzania.

Methods:
We studied three salt facilities on the Bagamoyo coast, investigating procedures for preparing potassium-iodate solution, salt spraying and mixing. Different concentrations of solution were prepared and tested using different iodation methods, with the aim of attaining correct and homogeneous iodine levels under real-life conditions. Levels achieved by manual mixing were compared to those achieved by machine mixing.

Results:
The overall median iodation level in samples of salt iodated using previously existing methods was 10.6 ppm (range 1.1 – 110.0 ppm), with much higher levels in the top than the bottom layers of the salt bags, p < 0.0001. Experimentation using knapsack-sprayers and manual mixing led to the reliable achievement of levels (60.9 ppm ± 7.4) that fell within the recommended range of 40 – 80 ppm. The improved methods yielded homogenous iodine concentrations in all layers of salt-bags (p = 0.58) with 96% of the samples (n = 45) falling within 40 – 80 ppm compared to only 9% (n = 45) before the experiment and training (p < 0.0001). For knapsack-spraying, a machine mixer improved the iodine levels and homogeneity slightly compared to manual mixing (p = 0.05).

Conclusion:
Supervised, standardized salt iodation procedures adapted to local circumstances can yield homogeneous iodine levels within the required range, overcoming a major obstacle to universal salt iodation.

Item Type:	Article
Additional Information:	[1] Published: 17 June 2009. [2] Citation: Assey V.D., Tylleskar T., Momburi P.B., Maganga M., Mlingi N.V., Reilly M., Greiner T., Peterson S. Improved salt iodation methods for small-scale salt producers in low-resource settings in Tanzania (2009). BMC Public Health 2009, 9:187. doi:10.1186/1471-2458-9-187. The electronic version of this article is the complete one and can be found online at: http://www.biomedcentral.com/1471-2458/9/187. [3] Copyright: © 2009 Assey et al; licensee BioMed Central Ltd. [4] This is an Open Access article distributed under the terms of the Creative Commons Attribution License(http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Uncontrolled Keywords:	fortified food, food-processing industry, halogenation iodine administration & dosage, iodine analysis, iodine chemistry, iodine deficiency, quality Control, sodium chloride, dietary analysis, Tanzania
Subjects:	G Geography. Anthropology. Recreation > GE Environmental Sciences
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute
Related URLs:	Publisher Organisation
Last Modified:	27 Sep 2019 10:28
URI:	http://gala.gre.ac.uk/id/eprint/9548

Actions (login required)

View Item

Downloads