Multiple micronutrients fortified salt: consumers' acceptability survey, Tanzania

Area of Science:

• Nutrition Science
• Public Health
• Food Technology

Background:

• Micronutrient fortification of food, particularly salt, is an underutilized strategy in developing nations.
• Salt fortification effectively delivers iodine globally and can be extended to include iron, folate, and Vitamin B12.
• Both double-fortified salt (DFS) and quadruple-fortified salt (QFS) have demonstrated efficacy in improving hemoglobin levels.

Purpose of the Study:

• To evaluate consumer acceptance and willingness to use double-fortified and quadruple-fortified salt formulations.
• To compare the sensory attributes of fortified salt with standard iodized salt.

Main Methods:

• An observational study was conducted in 300 households in rural Tanzania.
• Households received either iodized salt (IS), DFS, or QFS for one week.
• Consumer acceptability and sensory attributes (taste, color, appearance) were assessed using a 5-point Hedonic scale via interviews.

Main Results:

• A total of 899 individuals were interviewed.
• Overall acceptability was high for QFS (82%), DFS (78%), and IS (79%).
• Mean sensory scores for QFS (1.7) and DFS (1.7) were comparable to IS (1.6).

Conclusions:

• Quadruple-fortified salt and double-fortified salt are as acceptable as standard iodized salt.
• Fortified salt formulations exhibit similar sensory profiles to standard iodized salt.
• These findings support the potential for widespread adoption of DFS and QFS for public health initiatives.