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The Iodine Group | |
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Salt Institute
Iodized SaltSalt Institute
"Both potassium iodide and potassium iodate are used to add iodine to salt. The U.S. Food and Drug Administration approves both potassium iodide and cuprous iodide for use in table salt. U.S. salt producers use potassium iodide at a level of 0.006% to 0.01% KI. Daily Iodine intakes of 1,000 - 1,100 micrograms are safe for adults and children over 4 years of age, according to the World Health Organization (1994) and the U.S. National Academy of Sciences (2004) respectively. Potassium iodate is preferred in some countries, particularly in tropical regions, because it is more stable than potassium iodide under hot, humid conditions. Loss of iodine from iodized salt produced and sold in the United States is not a concern because producers use moisture-proof packaging and add stabilizers; and storage conditions in the grocery distribution system are suitable. Table salt packaged and stored under proper conditions has an extended shelf life. Several countries, including France, Mexico and Switzerland, also add fluoride to table salt to prevent dental caries. Salt double-fortified with iodine and iron is used in several other countries."
Questions and answers about iodized saltPandav CS, et al (India)
"Question 1: What is iodised salt?
Answer 1: Iodised salt is used to prevent a health problem now called as iodine deficiency disorders (IDD). It is common salt to which very small quantity of an iodine compound is added. Iodised salt looks, tastes and smells exactly like common salt and it is used in the same way.
Question 20: What are the dietary sources of iodine?
Answer 20: The iodine content of food-stuff depends on the iodine content of the soil on which it is grown. The iodine present in the upper crust of earth is leached out due to glaciation and repeated flooding and is carried to the sea. The sea water, is, therefore, rich source of iodine4. The sea-weeds located near coral reef have inherent biological capacity to concentrate iodine from the sea. The reef fish which thrives on sea-weeds is rich in iodine. Thus, population consuming sea-weeds and reef fish have high intake of iodine, as the case in Japan. The amount of iodine intake by the Japanese is to the tune of 2,000 to 3,000 micrograms per day.
Question 23: Does sea salt provide natural iodine in sufficient quantity to meet the daily iodine requirement.
Answer 23: Contrary to the popular belief, sea salt does not contain adequate iodine. It contains only 2 mg of iodine/gm. of salt.
Question 37: How is iodisation of salt done?
Answer 37: The iodisation of salt is done by either spraying potassium iodate or potassium iodide, in certain proportions, so as to ensure a minimum of 150 micrograms of iodine per day. Both, these forms of iodine are absorbed as iodide ions and are completely bio-available.
Question 53: Does the consumption of iodine cause allergy?
Answer 53: No. To date, there has been no report of allergy to iodine when it is consumed in food products. In response to general appeal in the Annals of Allergy in 1974 to report cases of allergy to iodine, no such case has ever been reported. However, Intravenous use of iodine in radiographic contrast has been occasionally reported to cause allergic reaction.
Question 56: How much iodine can people tolerate?
Answer 56: Tolerance to iodine is highly variable. Most people can be exposed to large amounts without apparent problems. Important exception to this statement are preexisting iodine deficiency, autoimmune thyroid disease, and papillary cancer. In communities where recent iodine deficiency has been rapidly corrected, iodine-induced hyperthyroidism is a predictable event. In occurred in the United States in the early part of this century and is now showing up in many other countries as they become iodine sufficient.
The principle victims are older subjects with autonomous nodules because they are unable to regulate the newly available iodine properly, and instead produce excessive thyroid hormone.
Question 58: What is the cost benefit ratio of IDD Elimination Programmes?
Answer 58: The cost of salt iodisation is approximately 5 US cents per person per year – less than the price of a cup of tea. Using the most conservative estimates, the cost benefit ratio of IDD elimination programmes is 1:3. If benefits related to education and livestock populations are included, the ratio would be 1:8. Thus, IDD elimination programmes provide a convincing opportunity of a worthwhile investment in improving the health and nutrition of populations.
Question 62: How much of iodine is lost from production point to the household level consumption?
Answer 62: Iodine loss occurs due to improper packaging, humid and moist conditions and transport in open trucks and railway wagons exposed to sunlight. In order to compensate for these losses; at the iodised salt production level, higher levels of iodine are used. There are losses of iodine during cooking process varying from 20% to 40%, depending on the type of cooking used.
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