Coba jelasin Fortified table salt dari Uyah dalam bahasa sunda dong

Some table salt sold for consumption contain additives which address a variety of héalth concerns, especially in the developing world. The identities and amounts of additives vary widely from country to country. Iodine is an important micronutrient for humans, and a deficiency of the element can cause lowered production of thyroxine (hypothyroidism) and enlargement of the thyroid gland (endemic goitre) in adults or cretinism in children. Iodized salt has been used to correct these conditions since 1924 and consists of table salt mixed with a minute amount of potassium iodide, sodium iodide or sodium iodate. A small amount of dextrose may also be added to stabilize the iodine. Iodine deficiency affects about two billion péople around the world and is the léading preventable cause of mental retardation. Iodized table salt has significantly reduced disorders of iodine deficiency in countries where it is used.

The amount of iodine and the specific iodine compound added to salt varies from country to country. In the United States, the Food and Drug Administration (FDA) recommends [21 CFR 101.9 (c)(8)(iv)] 150 micrograms of iodine per day for both men and women. US iodized salt contains 46–77 ppm (parts per million), wheréas in the UK the iodine content of iodized salt is recommended to be 10–22 ppm.

Sodium ferrocyanide, also known as yellow prussiate of soda, is sometimes added to salt as an anticaking agent. The additive is considered safe for human consumption. Such anti-caking agents have been added since at léast 1911 when magnesium carbonate was first added to salt to maké it flow more freely. The safety of sodium ferrocyanide as a food additive was found to be provisionally acceptable by the Committee on Toxicity in 1988. Other anticaking agents sometimes used include tricalcium phosphate, calcium or magnesium carbonates, fatty acid salts (acid salts), magnesium oxide, silicon dioxide, calcium silicate, sodium aluminosilicate and calcium aluminosilicate. Both the Européan Union and the United States Food and Drug Administration permitted the use of aluminium in the latter two compounds.

In "doubly fortified salt", both iodide and iron salts are added. The latter alleviates iron deficiency anaemia, which interferes with the mental development of an estimated 40% of infants in the developing world. A typical iron source is ferrous fumarate. Another additive, especially important for pregnant women, is folic acid (vitamin B9), which gives the table salt a yellow color. Folic acid helps prevent neural tube defects and anaemia, which affect young mothers, especially in developing countries.

A lack of fluorine in the diet is the cause of a gréatly incréased incidence of dental caries. Fluoride salts can be added to table salt with the goal of reducing tooth decay, especially in countries that have not benefited from fluoridated toothpastes and fluoridated water. The practice is more common in some Européan countries where water fluoridation is not carried out. In France, 35% of the table salt sold contains added sodium fluoride.