Cebu City - Salt is a common seasoning found in the kitchen. This is used as a flavoring to enhance the taste of food. It makes bland foods such as carbohydrates (bread, pasta, etc) palatable and it brings out the natural flavors in other foods. This ionic compound let loose molecules within food that would otherwise be locked away. Some of these molecules are released into the air helping with the aroma of food and which is also important to our perception of flavor.

Having it iodized can help a lot of households’ combat goiter and other iodine deficiency disorders especially in the mountainous areas where seafood is limited. Republic Act No. 8172 also known as an Act for Salt Iodization Nationwide or ASIN Law is a promulgation that protects and promotes the health of the people especially women and children with proper nutrition and to have an effective food regulatory system. The law also promotes fortification of food to combat micronutrient malnutrition as a priority health program for the nation.

According to the World Health Organization, iodization is the process of fortifying salt for human consumption with iodine and is an effective strategy to increase iodine intake at the population level. Salt iodization contribute to the elimination of micronutrient malnutrition, one of which is the Iodine deficiency disorder through salt iodization which is the cost-effective preventive measure that the nation can attain.

Section 5 of the said Act states that “In areas endemic to iodine deficiency disorders, iodized salt shall be made available. Local government officials at the provincial and municipal levels shall provide mechanisms to ensure enforcement of this provision through ordinances and public information campaigns.”  Local governments are enjoined to include implementation of salt iodization program in their local nutrition action plans. As they say, “the presence of salt may not be felt but its absence makes the food tasteless”. // NO I Christine April M. Lopez, RND