Iodized Salt: Assessment of Nutritional Status, Iodine Intake and Iodine Exposure
Subject Areas : Journal of Chemical Health RisksAtefeh Ashabi 1 , Seyed Ahmad Heydarieh 2 , Leila Monjazeb Marvdashti 3 , Zeinab Kaviani 4 , Anna Abdolshahi 5
1 - Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
2 - Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
3 - Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
4 - Student Research Committee, Semnan University of Medical Sciences, Semnan, Iran
5 - Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
Keywords: Iodine, Edible Salt, Eaily intake, Exposure,
Abstract :
Food grade salt is the main carrier for iodine fortification to prevent iodine-deficiency disorders in iodine-deficient regions. Excessive and also too low iodine content in salt could cause diseases and human health risks. This study is aimed to investigate the iodine content of edible salts produced in Semnan province (Iran) and also the iodine intake and exposure were estimated in population. Iodine content of 75 salt samples from 25 different brands produced in Semnan province were measured using titration method. Urinary iodine was determined in 240 children (8-12 years old). Iodine intake and exposure was determined based on the defined variables. The results indicated that the mean iodine concentration of 32% iodized salt samples were not according to acceptable range (30-50 mg.kg-1(set by Iranian National Standard Institute. The urinary iodine median was 161 µg.L-1 and in 7.5% of studied population was more than 300 µg.L-1. The mean of daily iodine intake in all samples was 298.4 ± 79.6 µg per day. Obtained iodine exposure values demonstrated that the status of iodine intake in Semnan province was at optimal nutrition and no risk of iodine deficiency treat the population.
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