Iodised salt

Iodised salt

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Iodised salt in a container
Alternative names
Type	Salt
Course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Salt, Potassium iodate or Potassium iodide
Ingredients generally used
Variations
Food energy	0 kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Iodised salt is table salt mixed with a minute amount of various iodine-containing salts. The ingestion of iodine prevents iodine deficiency. Worldwide, iodine deficiency affects about two billion people and is the leading preventable cause of intellectual disabilities.

History

The practice of adding iodine to salt began in the early 20th century as a public health measure to prevent goiter and other iodine deficiency disorders. The first country to implement a nationwide iodisation program was Switzerland in 1922, followed by the United States in 1924.

Health benefits

Iodised salt is an effective means of delivering iodine to populations that might not get enough of it through their diet. Iodine is essential for the production of thyroid hormones, which regulate metabolism, growth, and development.

Prevention of iodine deficiency

Iodine deficiency can lead to a range of health problems, including goiter, hypothyroidism, and intellectual disabilities in children. By ensuring adequate iodine intake, iodised salt helps prevent these conditions.

Recommended intake

The World Health Organization recommends a daily iodine intake of 150 micrograms for adults, 90-120 micrograms for children, and 250 micrograms for pregnant and lactating women. Iodised salt is a convenient way to meet these requirements.

Production

Iodised salt is produced by adding small amounts of potassium iodate or potassium iodide to table salt. The amount of iodine added is carefully controlled to ensure that it meets public health guidelines without exceeding safe levels.

Usage

Iodised salt is used in the same way as regular table salt. It can be added to food during cooking or at the table. It is important to store iodised salt in a dry place to prevent the iodine from evaporating.

Controversies

Some people believe that iodised salt has a different taste compared to non-iodised salt, although scientific studies have not confirmed this. Additionally, there are concerns about the stability of iodine in salt, especially in humid environments.

Alternatives

In areas where iodised salt is not available, iodine can be obtained from other sources such as seafood, dairy products, and iodine supplements.

See also

• Iodine deficiency
• Goiter
• Thyroid hormone
• Salt

External links

• World Health Organization: Iodine
• Centers for Disease Control and Prevention: Iodine