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Katonge JH. Mineral content in commercially branded and local salt in selected villages from Bahi, Iramba, Manyoni, and Singida urban districts, Tanzania. Heliyon 2024; 10:e33434. [PMID: 39027561 PMCID: PMC467049 DOI: 10.1016/j.heliyon.2024.e33434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 06/20/2024] [Accepted: 06/21/2024] [Indexed: 07/20/2024] Open
Abstract
The study examines the mineral content of table salts used by households in villages adjacent to the production areas. A total of 210 samples from commercial and local salts were collected, and analyzed using iodometry titration, spectrophotometry, colorimetry, and atomic absorption spectroscopy (AAS) techniques, followed by a household interview for salt type preference. The lowest detectable concentration LOD, lowest quantifiable concentration LOQ and, recovery of methods ranged (0.32-2.155 μg/kg), (0.117-6.387 μg/kg) and, (94.2-103.6 %), respectively. Significant differences in mineral contents were observed within and between local and commercially branded salts (p < 0.001). The mean iodine in the local salt samples from Kitangiri (SA), Singidani (SB), Kindai (SC), Chibumagwa (SD), and Sulunga (SE) ranged from 10.5 ± 0,02 to 16.9 ± 0.01 mg/Kg, with only SA and SC in the World Health Organization (WHO) limits, while commercially branded salt samples SF (Malindi), and SG (Dar es salaam) ranged from 23.4 ± 0.01 to 35.9 ± 0,02 mg/kg that were in the Tanzania Bureau of Standards (TBS) and WHO agreed range. Other ions recorded were nitrate (3.3-4.4 mg/kg, 5.45-7.40 mg/kg), phosphate (0.02-0.48 mg/kg, 0.03 mg/kg), sulphate (0.31-0.42 mg/kg, 0.03-0.07 mg/kg), ammonia (0.5 mg/kg, 0.5 mg/kg to 0.6 mg/kg), copper (1.0-2.0 mg/kg, 0.9-2.0 mg/kg), iron (0.5-1.8 mg/kg, 0.9 mg/kg), and manganese (0.5-1.8 mg/kg, 0.9 mg/kg) for local and commercially branded salt, respectively. Households preferred local to commercial-branded salts: Nkonkilangi 163 (69.9, 32.1 %), Mangwanjuki 96 (17.2, 82.8 %), Unyanga 54 (26.7, 73.3 %), Chibumagwa 106 (63.0, 37.0 %), and Chali Igongo 51 (74.6, 25.4 %), respectively. Public health interventions are recommended to promote the consumption of adequately iodized salt for informed dietary choices.
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Alharbi TA, Rabbani SI, Orfali R, Almadani ME, Ahmad F, Gilkaramenthi R, Jibreel EA, Ahmed Quadri MS, Basheeruddin Asdaq SM. Metabolic effects of a submaximal dose of pink salt and monosodium glutamate in experimental rats. Heliyon 2024; 10:e29810. [PMID: 38681587 PMCID: PMC11053270 DOI: 10.1016/j.heliyon.2024.e29810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 04/02/2024] [Accepted: 04/15/2024] [Indexed: 05/01/2024] Open
Abstract
Background & objectives Pink salt and monosodium glutamate (MSG) are two typical food additives used in cooking to enhance flavour. However, excessive use of them has been associated to a variety of metabolic problems, including weight gain and hyperglycemia. The current study aimed to assess the metabolic changes caused by submaximal dosages of MSG and pink salt in experimental rats. Methods Twenty-four 120-150 g Wister rats of both sexes were divided into three groups: control, pink salt-treated (0.8 g/kg daily for three weeks), and MSG-treated (3.6 g/kg daily for three weeks). The body weight, amount of food and water consumed, and blood glucose levels of animals were measured and recorded as indicators of their metabolic changes. Furthermore, after salt treatments at intervals such as week 1, week 2, and week 3, the survival rate and general toxicity manifestations were determined. The results were statistically analysed using one-way ANOVA, with p < 0.05 being considered significant. Results The study found that the group given a submaximal dose of MSG gained significantly more weight (p < 0.05), consumed more food and water, and had higher blood glucose levels than the control. Ninety percent of the MSG therapy group survived by the end of the third week, however, they suffered from negative effects like abdominal distention, respiratory problems, ptosis, and subcutaneous swelling. On the other hand, the consumption of food and drink was significantly (p < 0.05) increased upon the administration of pink salt. Only little changes were observed in the body weight, blood sugar levels, and general features (such as subcutaneous swelling, change in bowel colour, and loose stools). Additionally, it was shown that the survival rate remained unchanged, particularly after week 3. Conclusion According to study findings, MSG may induce metabolic issues, increasing the chance of death. While there was no discernible metabolic aberration linked to pink salt. Further research is required to fully understand the mechanism and consequences of these taste enhancers on the host system before pink salt can be deemed safe.
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Affiliation(s)
| | - Syed Imam Rabbani
- Department of Pharmacology and Toxicology, College of Pharmacy, Qassim University, Buraydah, 51452, Kingdom of Saudi Arabia
| | - Raha Orfali
- Department of Pharmacognosy, College of Pharmacy, King Saud University, PO Box 2457, Riyadh, 11451, Saudi Arabia
| | - Moneer E. Almadani
- Department of Clinical Medicine, College of medicine, AlMaarefa University, Dariyah, Riyadh, 13713, Saudi Arabia
| | - Fuzail Ahmad
- Respiratory Care Department, College of Applied Sciences, AlMaarefa University, Dariyah, 13713, Riyadh, Saudi Arabia
| | - Rafiulla Gilkaramenthi
- Department of Emergency Medical Services, College of Applied Sciences, AlMaarefa University, Diriyah, 13713, Riyadh, Saudi Arabia
| | - Ebtesam Abdulrahman Jibreel
- Department of Nursing, College of Applied Sciences, AlMaarefa University, Dariyah, 13713, Riyadh, Saudi Arabia
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Di Salvo E, Tardugno R, Nava V, Naccari C, Virga A, Salvo A, Corbo F, Clodoveo ML, Cicero N. Gourmet Table Salts: The Mineral Composition Showdown. TOXICS 2023; 11:705. [PMID: 37624210 PMCID: PMC10459412 DOI: 10.3390/toxics11080705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/08/2023] [Accepted: 08/13/2023] [Indexed: 08/26/2023]
Abstract
Table salts with their specialty flake size, textures, flavors, and colors can be considered a gastronomy niche food already increasing in demand worldwide. Being unrefined, they can contain trace elements potentially both healthy and toxic. In this study, 12 mineral elements (Al, Ca, Co, Cr, Cu, Fe, Hg, Mn, Ni, Pb, Se, and Zn) in 10 different salts commercially available in southern Italy namely, Atlantic grey, Baule volante, Guerande, Hawaiian pink, Hawaiian black, Himalayan pink, Maldon, Mozia, Persian blue, and smoked salts were analyzed by inductively coupled plasma mass spectrometry (ICP-MS) and thermal decomposition amalgamation-atomic absorption spectrophotometry (TDA-AAS). The concentration of mineral elements was variable according to the type of salt and its geographical origin. Co, Cr, Cu, Hg, Pb, and Se levels were tolerable and Al, Ca, Fe, Mn, Ni, and Zn ranged significantly among the samples. Persian Blue and Atlantic Grey salts showed elevated levels of Fe and Zn; their intake can be helpful in some specific conditions. Nevertheless, Ni levels were high in Persian Blue and Smoked salts. Pb exceeded the maximum level in all samples. Additional monitoring analyses of mineral contents in table salts are recommended for human health.
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Affiliation(s)
- Eleonora Di Salvo
- Departement of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98168 Messina, Italy;
| | - Roberta Tardugno
- Department of Pharmacy-Drug Sciences, University of Bari, 70121 Bari, Italy; (R.T.)
| | - Vincenzo Nava
- Departement of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98168 Messina, Italy;
| | - Clara Naccari
- Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy;
| | - Antonio Virga
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, 90121 Palermo, Italy;
| | - Andrea Salvo
- Department of Chemistry and Drug Technology, University of Roma La Sapienza, 00185 Roma, Italy;
| | - Filomena Corbo
- Department of Pharmacy-Drug Sciences, University of Bari, 70121 Bari, Italy; (R.T.)
| | - Maria Lisa Clodoveo
- Department of Pharmacy-Drug Sciences, University of Bari, 70121 Bari, Italy; (R.T.)
| | - Nicola Cicero
- Departement of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98168 Messina, Italy;
- Science4life srl, University of Messina, 98168 Messina, Italy
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Ercoşkun H. Impurities of natural salts of the earth. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2023; 16:24-31. [PMID: 36053003 DOI: 10.1080/19393210.2022.2114016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
In this study, 18 different samples of unrefined coarse food salt were examined using inductively coupled plasma mass spectrometry and Fourier transform infrared spectroscopy. Additionally, microphotographs were taken to determine the visual distribution of the impurities in the salt samples. None of the salt samples analysed contained arsenic, mercury, tin, and antimony. Cadmium, chromium, nickel, lead, barium, lithium, aluminium, titanium, vanadium, cobalt, cupper, iron, zinc, manganese, magnesium, and calcium were determined in some salt samples. According to the results of FTIR analysis mainly polyamide polymer derivatives were found in Himalaya White, Himalaya, Klodawa, Nakhchivan, Delice, Guérande Flake, Guérande Celtic, Maldon, Havaii Black, Havaii Green, Havaii Red, Maras, and İzmir salts.
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Affiliation(s)
- Hüdayi Ercoşkun
- Food Engineering Department, Engineering Faculty, Çankırı Karatekin University, Çankırı, Turkey
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Gao G, Zhou J, Zhou J, Wang H, Ke L, Ding Y, Zhang S, Ding W, Rao P, Li J. Divalent cations of magnesium, iron and copper regulate oxidative responses and inflammatory cytokines in RAW 264.7 macrophages. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Dorna MDS, Seki MM. Consumo de Sal do Himalaia e Sal de Mesa entre Indivíduos Hipertensos. Arq Bras Cardiol 2022; 118:883-884. [PMID: 35613187 PMCID: PMC9368889 DOI: 10.36660/abc.20220243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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