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Salt Farm Worker

Study Overview

  • Title: Assessing Salt Adulteration and Its Effects on Human Health in Urban Populations.

  • Objective: To analyze the prevalence of adulterants in common table salts and evaluate their impact on blood pressure, hydration, and mineral balance.

  • Participants: 100 adults aged 25-50 from urban households in Delhi, divided into two groups using different salt samples.

  • Duration: 30 days of controlled salt consumption (5g daily per participant).

  • Collaboration: Conducted by the GoShudh Research Team on 15th October 2019.

Why This Matters

Salt is a kitchen staple, but adulteration with substances like chalk, gypsum, or excessive anti-caking agents can compromise its safety. Our study aimed to:

  • Identify adulterants in widely used salts through lab testing.

  • Measure health outcomes linked to adulterated vs. unadulterated salt consumption.

  • Raise awareness about the importance of salt purity for public health.

Key Findings

  • Widespread Adulteration

    • 55% of tested commercial salt samples contained detectable levels of insoluble impurities (e.g., calcium carbonate, silica), averaging 1.5% by weight, compared to negligible amounts in natural, unrefined salts.

  • Health Risks Uncovered

    • Participants using adulterated salts showed a 4 mmHg average increase in systolic blood pressure, potentially due to higher sodium chloride concentrations and reduced mineral diversity.

  • Benefits of Purity

    • The group consuming unadulterated, naturally sourced salt exhibited stable blood pressure and a 3-6% rise in serum magnesium and potassium levels, suggesting better mineral absorption.

  • Consumer Implications

    • Adulterated salts required 10-15% more usage to achieve similar taste, hinting at reduced flavor potency and possible chemical interference.

The Science Behind It

  • Study Design: Two groups (50 participants each) consumed either a common commercial salt or a naturally sourced, unrefined salt.

  • Measurements: Salt purity was tested for iodine levels, insoluble matter, and trace minerals via gravimetric analysis and spectroscopy. Health markers (blood pressure, electrolytes) were recorded pre- and post-study.

  • Results in Numbers:

    • Commercial Salt: 97.2% purity, 1.5% impurities, 0.1 mg/g magnesium.

    • Natural Salt: 99.7% purity, 0.03% impurities, 0.6 mg/g magnesium.

    • Commercial Group: BP rose from 126/80 to 130/82 mmHg; Natural Group: BP stable at 125/79 mmHg.

What We Learned

Adulteration in salt isn’t just a quality issue—it’s a health concern. Naturally sourced, unrefined salts retain essential minerals and avoid harmful additives, offering a safer, more balanced option. Our findings underscore the need for stricter quality controls and informed consumer choices.

Our Conclusion

“Salt purity directly affects well-being. This study by the GoShudh Research Team reveals how adulteration compromises health, while pure, natural salts support it. It’s time to rethink what’s on our tables.”
— GoShudh Research Team

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