Stability of Iodine in Salt Fortified with Iodine and Iron

Ranganathan, S.; Karmarkar, M G; Krupadanam, M.; Brahmam, G. N. V.; Rao, Mendhu Vishnuvardhana; Vijayaraghavan, K.; Sivakumar, B.

doi:10.1177/156482650702800112

Cited by 10 publications

(9 citation statements)

References 8 publications

(6 reference statements)

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“…When the modified method was employed NIN‐DFS showed excellent stability of iodine and iron longer than 1 y (Figure 1). Such data were confirmed independently in different laboratories under good quality control; also, the variations observed in iodine values of duplicate samples narrowed down appreciably (Ranganathan and others 2007). In no instance in the series of studies carried out there was any problem in the stability of iron in DFS (Table 1).…”

Section: Development Of the Double‐fortified Salt From The National Imentioning

confidence: 56%

“…It was found that the method of iodine estimation using sulfuric acid, usually applied to iodized salt, did not yield consistent results of iodine content with DFS. Therefore, a modified method was developed for iodine estimation of DFS (Ranganathan and Karmarkar 2006). When the modified method was employed NIN‐DFS showed excellent stability of iodine and iron longer than 1 y (Figure 1).…”

Section: Development Of the Double‐fortified Salt From The National Imentioning

confidence: 99%

“…Packing of NIN‐DFS in 0.5‐kg or 1‐kg low‐density polyethylene pouches and long‐distance transportation by road (1) from Valinokkam to Hyderabad, (2) from Hyderabad to remote tribal areas of the East Godavari district of AP, (3) from Chennai to Hyderabad, (4) from Alathur to Bhubaneswar, Dibrugarh, Delhi, Surat, and Mumbai, and (5) from Bhubaneswar to Delhi and Hyderabad was found to be feasible and smooth (Brahmam and others 1994, 2000; Rao 1994; Ranganathan and others 1996, 2005, 2007; Interim Report 2003).…”

Section: Development Of the Double‐fortified Salt From The National Imentioning

confidence: 99%

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Symposium on “Food Technology for Better Nutrition”

2008

Comp Rev Food Sci Food Safe

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Section: Development Of the Double‐fortified Salt From The National Imentioning

confidence: 56%

Section: Development Of the Double‐fortified Salt From The National Imentioning

confidence: 99%

Section: Development Of the Double‐fortified Salt From The National Imentioning

confidence: 99%

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Symposium on “Food Technology for Better Nutrition”

2008

Comp Rev Food Sci Food Safe

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“…Secondly, two drops of the test solution on the surface of the salt were added and the colour of the test sample is compared with the standard colour chart (< 15 ppm or > 15 ppm) [13, 16], within 1 min and iodine content was determined. If the colour of test sample did not appear after 1 min, three to five drops of the recheck solution were added on a fresh sample, followed by two drops of test solution were added on the same spot and then the colour was compared with the colour chart to record the content (recorded as “adequate” for blue colour, as “Low” for gray colour and as “nil/zero” for white colour).…”

Section: Methodsmentioning

confidence: 99%

“…The concentration of iodine from iodized salt can be influenced by the variability of iodine during iodization process, packing with bags and instability of iodine in the salt. Moreover, moisture content of salt, humidity, light, heat, impurities in salt, alkalinity or acidity, and the form in which the iodine is present, affect iodine stability in salt [16]. …”

Section: Introductionmentioning

confidence: 99%

Availability of adequately iodized salt at household level in Dessie and Combolcha Towns, South Wollo, Ethiopia

et al. 2018

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BackgroundIodine deficiency disorder is the leading cause of mental retardation and poor economic performance in developing countries. Worldwide, universal salt iodization has been implemented to eliminate iodine deficiency. However, the adequacy of iodine in salts needs close monitoring to meet its intended goal and this study was aimed at investigating the adequacy of iodine in dietary salt at household level in Dessie and Combolcha Towns.MethodsA community-based cross-sectional study was employed at household level in Dessie and Combolcha towns from January to February, 2017. Data were collected from 753 households using systematic sampling technique. The adequacy of iodine in salt was analyzed using rapid testing kit. Socio-demographic and economic, dietary sources, labeling, packaging, storage and cooking methods of household’s characteristics were collected via questionnaire developed using open data kit tool and STATA version 12 was used for further statistical analysis. Ordinal Logistic regression was performed to assess associations between explanatory variables and the response variable.ResultsNearly one-thrid (31.2%) of the households used inadequate iodized salt, which was below the World Health Organization recommendation level (≥15 ppm at the household level). Most of the respondents from Combolcha town (64.6%) were affected by inadequate use of iodized salt as compared to Dessie Town residents (22.2%). Being Dessie resident (OR = 2.53; 95% CI: 1.31–4.90), households with better socioeconomic status (OR = 2.54; 95% CI:1.10–5.87), site of labeling and packing (salt from open market (OR = 0.10; 95% CI: 0.04–0.23) and no exposure to sunlight (OR = 2.54; 95% CI:1.31–4.91) were the predictors of adequacy of iodized salt at household level.ConclusionsAvailability of adequately iodized salt at the household level in the study area was low. There should be regular quality control and regulatory enforcement of salt iodization at production, labeling and packaging sites of small scale industries and at household level.

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