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Retention of iodine from iodized salt and inherent
1. Retention of Iodine from Iodized salt and inherent
food iodine in commonly used Indian recipes
T Longvah
National Institute of Nutrition
Hyderabad – 500 007
AP India
2. IODINE
• Elemental iodine discovered in 1811.
• Iodine occurs as a blue-black solid, which sublimes into
gaseous form at room temperature.
• Iodine with atomic weight of 126.9 is the heaviest and the
least electronegative among the naturally occurring
member of the halogens
• Iodine is a nutrient that is needed daily in a minute
quantity
• The body contains between 15 and 20 mg of iodine and
two-third of it is found in the thyroid gland
3. THYROID GLAND
• Thyroid traps iodine for the production of hormones T3 & T4
• Thyroid hormones regulates a wide range of action such as
Brain development and maturation
Physical growth and development
Energy expenditure
Regulating function of multiple organs
5. SOURCES OF IODINE
• Food is the main source of iodine
– Milk, Meat, fish & dairy products
– Vegetables, cereals, fruits
• Sea fish & seaweeds are rich sources of iodine
• Sea salt is a poor source of iodine
6. IODINE REQUIREMENTS
Age Group
Iodine Requirement
(µg/day)
0 – 84 months 90
7 – 12 years 120
> 12 years 150
Pregnant & Lactating
Women
200
WHO, UNICEF, ICCIDD Recommendation 2001
7. SPECTRUM OF IODINE DEFICIENCY DISORDERS
Life stages Effects
Foetus Abortions, Stillbirths, Congenital anomalies
Increased perinatal mortality
Increased infant mortality
Neurological cretinism: mental deficiency, deaf
mutism, spastic diplegia, and squint
Myxedematous cretinism: mental deficiency and
dwarfism
Psychomotor defects
Neonate Neonatal goitre, Neonatal hypothyroidism
Child and
Adolescent
Goitre
Juvenile hypothyroidism
Impaired mental function
Retarded physical development
Adult Goitre with its complications, Hypothyroidism
Impaired mental function
8. THE IDD PYRAMID
• IDD is a worldwide
major public health
problem. Globally 1.5
billion- risk of Iodine
deficiency disorders.
• In India it is estimated
that 120 million
people in India are at
risk of iodine
deficiency disorders
of which 60 million
have goiter, 2.2
million are cretins
and 6.6 million have
milder neurological
disorders.
1%-10%
5% -30%
30% - 70%
Goitre &
Cretinism
Some brain
damage
Less active
population due to
decreased thyroid
function
(hypothyroidism)
9. GOVERMENT POLICY ON IDD
• In 1983, Government of India took policy decision
to iodize all salt meant for human consumption
– Universal Salt Iodization (USI)
• The National iodine deficiency disorders control
programme was set up with the goal to Reduce the
prevalence of Iodine Deficiency Disorders below
10% in the entire country by 2012
• “Elimination of goiter” was included in Prime
Minister’s 20-point National Development Program
11. COST OF SALT IODIZATION
Total annual requirement of iodized salt in India
for 1,000 million population @5kg/person/year
5 million tons
Iodine required for salt iodisation@30ppm
(30gm/ton)
150,000 kg
(150 tons)
Price of iodine @ Rs. 666/Kg,
Therefore total price for 150 tons
Rs. 10 million
Cost of iodine/person/year 10 paise
12. 12
90% or more
50% to 89%
Less than 50%
No recent data
LEVELS OF IODIZED SALT COVERAGE
Source: UNICEF (2002)
13. IODIZED SALT
• Iodized salt remains the single most effective
means of eradicating IDD in India
• Concerns on the implementation of USI
• Vegans not consuming iodine
supplements, seaweeds or related products
may be at risk of IDD
• Wide diversity of food recipes consumed
throughout the country
14. IODINE LOSS FROM IODIZED SALT
• Iodine added during salt production
• Uneven distribution, loss during transportation and
storage affects iodine availability from iodized salt
• Iodine in iodized salt also lost during the cooking
processes
• The WHO/UNICEF suggested there might be 20% loss
during cooking
• Limited available studies have shown the losses from
different food preparations ranging between 30 – 70%
• Detailed information on retention of iodine from
iodized salt necessary to ensure adequate supply of
iodine
15. OBJECTIVES OF THE STUDY
• Study initiated to evaluate the retention of
iodine in most commonly used Indian recipes
• Retention of inherent food iodine during the
cooking process
• Investigate the iodine content in salt and
drinking water samples
• Bread and milk as a source of iodine
• Study covered 23 states and 48 districts
31. IODINE CONTENT OF COOKED RECIPES
Recipe
Iodine Content
(μg/100g)
Without
Iodised
Salt
With
Iodised
Salt
Alu parantha 2.3 59.5
Alu Sabji 3.7 96.2
Bangain
Bharta
9.4 97.5
Bhatt ki Dal 0.7 44.5
Brinjal Fry 8.3 81.3
Chakem 1.3 44.8
Chane ki
Dubke
1.2 37.9
Chhole 2.4 28.0
Dum Alu 2.2 66.5
Fried Rice 2.2 49.9
Galho 1.3 19.8
Gobhi
Parantha
3.3 18.5
Recipe
Iodine Content
(μg/100g)
Without
Iodised
Salt
With
Iodised
Salt
Khichidi 3.1 47.2
Koval Fry 0.9 82.1
Malka ki Dal 0.8 70.4
Mixed Dal 1.1 51.6
Mixed
vegetable
3.2 69.6
Pairui 10.0 47.3
Palak ka Saag 5.2 27.9
Paneer ki sabji 1.4 16.6
Puri 3.2 24.8
Rajmah Dal 1.7 60
Uti 2.2 33.2
Vegetable
Kabab
6.4 70.1
32. CONCLUSION
• The increased iodine content in bread and milk observed
in the present study indicates a positive indirect impact of
the implementation of USI
• The Mean retention of iodine in 140 recipes was 60±21%
• Retention of iodine from iodized salt and inherent food
iodine comparable
• Mean iodine content of all the 140 recipes was 32.1 ± 24.1
µg/100g
• Average consumption of cooked food in rural India is 757g
per day that would translate to roughly 242 µg iodine per
day
• Fortification level of salt with 30 ppm iodine appears
reasonable and has produced the desired effect in the
country
