| Title |
Iodine in commercial edible iodized salts and assessment of iodine exposure in Sri Lanka
|
|---|---|
| Published in |
Archives of Public Health, May 2016
|
| DOI | 10.1186/s13690-016-0133-0 |
| Pubmed ID | |
| Authors |
Meththika Vithanage, Indika Herath, S. S. Achinthya, Tharanga Bandara, Lakshika Weerasundara, S. S. Mayakaduwa, Yohan Jayawardhana, Prasanna Kumarathilaka |
| Abstract |
Iodine is an essential micronutrient used by the thyroid gland in the production of thyroid hormones. Both excessive and insufficient iodine intakes can cause thyroid diseases thus harmful to the human body. Inadequate iodine intake by human body causes Iodine Deficiency Disorders (IDD) and hypothyroidism. Excessive iodine intake causes Iodine Induced Hyperthyroidism (IIH). Universal Salt Iodization (USI) is the most effective way of preventing IDD. This study determined the concentrations of iodine species in commercial edible salt products, the stability of iodine at different conditions and iodine exposure at the consumer level. The iodine contents of six commercial edible iodized salts were determined qualitatively and quantitatively for both iodide and iodate. Thereafter, the first three products of highest iodine contents, the stability of iodide at exposed to air and heat was measured after 24 hours. Risk assessment of exposure was done at four levels considering the WHO estimation. Results revealed that all of the salt products have excess iodine that is above the fortification level of 15-30 mg kg(-1) level in Sri Lanka. Iodide stability was reduced at the average percentages of 13.1, 10.7 and 11.3. The iodate loss percentages were 0, 5.7 and 0 at open air. The iodide loss percentages at the temperature of 50 °C were 4.6, 7.8 and 8.6 while at 100 °C, loss percentages were 11.1, 11.4 and 15.9 for the same salt products. The iodine exposure at lower consumption during cooking ranged 244.4-432.2 μg/day while 325.9-576.3 μg/day for medium consumption, 407.4-720.4 μg/day for moderate high salt consumptions and 488.8-864.4 μg/day for high salt consumptions. As a total 95.8 % cases can cause IIH and only 4.1 % of them can provide optimal iodine nutrition in a population. Iodine exposure without cooking ranged 305.5-540.3 μg/day for low salt consumption, 407.4-720.4 μg/day for medium consumption and 509.2-900.5 μg/day for moderate high consumption and 611.1-1080.6 μg/day for high salt consumptions. All of the incidents (100 %) of consumption without cooking at the household level can cause excessive iodine intake and IIH in a population. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 2 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 50% |
| Practitioners (doctors, other healthcare professionals) | 1 | 50% |
Mendeley readers
The data shown below were compiled from readership statistics for 54 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 54 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 8 | 15% |
| Researcher | 7 | 13% |
| Student > Master | 5 | 9% |
| Other | 3 | 6% |
| Student > Ph. D. Student | 3 | 6% |
| Other | 7 | 13% |
| Unknown | 21 | 39% |
| Readers by discipline | Count | As % |
|---|---|---|
| Chemistry | 7 | 13% |
| Medicine and Dentistry | 6 | 11% |
| Agricultural and Biological Sciences | 4 | 7% |
| Nursing and Health Professions | 3 | 6% |
| Psychology | 2 | 4% |
| Other | 8 | 15% |
| Unknown | 24 | 44% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 10 June 2016.
All research outputs
#17,286,645
of 25,374,917 outputs
Outputs from Archives of Public Health
#774
of 1,144 outputs
Outputs of similar age
#224,904
of 352,984 outputs
Outputs of similar age from Archives of Public Health
#7
of 15 outputs
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