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Observational Study
. 2023 Jan 11;23(1):73.
doi: 10.1186/s12889-023-15000-7.

Multiple micronutrients fortified salt: consumers' acceptability survey, Tanzania

Paschal Mdoe  1 , Venkatesh Mannar  2 , Bernadetha Paulo  3 , Godfrey Guga  3 , Castory Mushi  3 , Caroline Kimathi  3 , John Paschal  3 , Samwel Jatosh  3 , Vincent Assey  4 , Fatma Abdallah  4 , Estomih Mduma  3 , Levente Diosady  2
Affiliations
Observational Study

Multiple micronutrients fortified salt: consumers' acceptability survey, Tanzania

Paschal Mdoe et al. BMC Public Health. .

Abstract

Background: Food fortification with micronutrients is an insufficiently used technology in developing countries. Salt is consumed in small, constant daily amounts by most people globally. Salt has been instrumental in delivering iodine to a wide population globally through fortification. There is a proven effective technology for fortifying iodinated salt with iron, folate, and Vitamin B12. Findings have shown that both Double (Iodine and iron) fortified salt (DFS) and quadruple (iron, iodine, folate, and vitamin B12) fortified salt (QFS) are effective in raising hemoglobin levels.

Aim: To assess the acceptability and gauge consumers' willingness to use double-fortified and quadruple-fortified salt formulations.

Methods: We conducted an observational study involving 300 households at Haydom Lutheran Hospital catchment area in Northern rural Tanzania between October 2021 and April 2022. Each household was supplied with one type of salt (iodized salt (IS), DFS or QFS) for cooking common family dishes for one week. Thereafter, at least two adult members of the family who used the dishes cooked with study salt were interviewed using the adopted 5-point Hedonic scale.

Results: A total of 899 individuals were interviewed after using study salt for one week: 286 IS, 305 DFS, and 308 QFS. The overall acceptability for the salts was QFS (82%), DFS (78%), and IS (79%). The mean sensory (taste, color and appearance) scores of the QFS (1.7) and DFS (1.7) were comparable to standard iodized salt (1.6).

Conclusion: Quadruple-fortified salt and double-fortified salt are equally acceptable and have similar sensory scores as standard iodized salt when used to cook commonly eaten dishes in the study population.

Keywords: Double fortified salt; Iodized salt; Quadruple fortified salt; Salt fortification.

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Conflict of interest statement

None declared.

Figures

Fig. 1
Fig. 1
Participants’ acceptance level of different salt types
See this image and copyright information in PMC

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