Determining the Amount of Iodine in Edible Salts Obtained from Markets and District Bazaars in İstanbul

Abstract

Objective:Iodine is an element that is rarely found in water and soil in nature. Iodine is a component of thyroid gland hormones and is an essential element for human life. Iodine deficiency disease (IDD) is an important public health problem all over the world, which occurs as a result of iodine deficiency. Visible symptoms of iodine deficiency are defined as goiter. On the other hand, excessive intake of iodine into the body may disrupt thyroid hormone secretion and result in iodine deficiency.Methods:In this study, the iodine amounts of 26 edible salt samples collected from markets and district bazaars in Istanbul were analyzed according to the method “Determination of Iodine in Iodized Salts with Iodized Ion” in TS 933 Edible Salt Standard, and the compliance of salts sold in the market with the Turkish Food Codex Salt Communiqué was investigated.Results:Thirteen of 26 salt samples were appropriate at the level of 28.0-39.8 mg/kg (50%), high at the level of 44.0-52.9 mg/kg (27%) in 7 samples and low at the level of 2.0-20.0 (23%) in 6 samples have been found.Conclusion:It has been determined that the amount of iodine in 50% of the salt samples was not appropriate. Iodine deficiency detected in salts in the market increases the risk of IDD, and excess iodine increases the risk of goiter. In this case, it is important that the sustainability of food control and inspection by administrative authorities is effective for the protection of public health.

Keywords

• iodine
• salt
• food control
• public health