Comparing the Quality of Iodine in Edible Salt in Iranian Households Living in the Southern Province of Khorasan-e-Razavi Using WHO Standards (Years 2010–2015)
| Autor: | Hamed Ramezani Awal Riabi, Hamid Ramezani Awal Riabi, Ali Aalami, Morteza Mohammadzadeh Moghadam, Seyed Farzam Mircheraghi |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Journal of Food Quality, Vol 2017 (2017) |
| Druh dokumentu: | article |
| ISSN: | 0146-9428 1745-4557 |
| DOI: | 10.1155/2017/5489125 |
| Popis: | Iodine deficiency disorder among Iranians is a major health-related issue. The aim of this study was to determine iodine concentration in household salt. To sample the iodized salt products, the authors visited all wholesale warehouses of two cities of Bajestan and Gonabad in Khorasan-Razavi, Iran, and randomly purchased three packages of each brand of factory salt distributed through those centers. The sampling procedure was continued over the course of five years (2010–2015). In the 5-year study period, 82 samples of 23 different brands of factory salt were sampled. The most frequent samples were classified into three groups based on their iodine content (ppm = mg iodine per kg of salt): under standard limit (50 ppm). The tests showed that 67% of samples maintained a good level, 26.8% possessed an acceptable level, and 6% had unacceptable levels of iodine. Mean and standard deviation of the salt iodine content were 24.7 and 13.7, respectively. According to the results, the iodine content of samples showed significant differences with international standards (40 ppm), and this highlights the necessity of stricter monitoring of the salt production. |
| Databáze: | Directory of Open Access Journals |
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