Nutrition & Santé
Volume 10, Numéro 2, Pages 72-80
2021-12-31

Assessment Of Iodine Concentrations Of Cooking Salt Commercialized In Some Municipalities In Eastern Algeria



Authors : Hazourli Abdelkrim . Gherraf Noureddine . Tahri Amira . Rouabah Wiam .

Abstract

Abstract Introduction. Iodine is a vital element for the synthesis of thyroid hormones. Iodine deficiency disorders (IDD) are a major public health problem. In Algeria, iodine prophylaxis has been endowed by an executive decree requiring iodization of food salt. The Assessment of the iodine content of food salt will contribute to updating the nutritional situation in the region. Objective. Evaluate the iodine content in packed dietary salt, sold commercially in twelve municipalities located in East of Algeria. Material and methods. 191 Samples divided into 18 salt brands marked "iodized salt" were analyzed by iodometric titration. Results. 80.7% of the salt samples collected in the 12 municipalities have an iodine content ≥ 15 ppm of which 57.6 % contain excess iodine (iodine content> 40 ppm). 16.7% of the samples are insufficiently salted with an iodine content ˂ 15 ppm. The absence of iodine is found in 2.6% of cases, such as in Ain Fakroun and Meskiana with the lowest average concentrations (p<0,001). The minimum and maximum content of iodine were respectively of 0 ppm and 93 ppm with an average of 46.4 ppm. Conclusion. The results revealed fluctuations in iodine contents (≥ 15 ppm), between regions. Five samples display low iodine percentages in salt, thus exposing their populations to an increased risk of iodine deficiency, in particular Meskiana and Aïn Fakroun. Oppositely, another risk that should not be overlooked concerns the excessively iodized salt. The urgency is to control the quality of salt iodization at all levels and at the determination of the iodized balance of the populations.

Keywords

Iodine ; deficiency ; Salt ; Iodometry ; Titration. ; Iodine ; deficiency ; Salt ; Iodometry ; Titration

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