Iodized Salt: Assessment of Nutritional Status, Iodine Intake and Iodine Exposure

Journal of Chemical Health Risks

دوره 11، شماره 3، آذر 2021، صفحه 245-253   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2021.1906259.1164

نویسندگان

Atefeh Ashabi¹؛ Seyed Ahmad Heydarieh¹؛ Leila Monjazeb Marvdashti¹؛ Zeinab Kaviani²؛ Anna Abdolshahi^{* 1}

¹Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran

²Student Research Committee, Semnan University of Medical Sciences, Semnan, Iran

چکیده

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.

کلیدواژه‌ها

Edible Salt؛ Iodine؛ Eaily intake؛ Exposure

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