Comparative Assessment of Iodine Content of Commercial Table Salt Brands Available in Nigerian Market

Usoro M. Etesin¹, Aniefiok E. Ite^{1, 2,} , Emmanuel J. Ukpong¹, Edidiong E. Ikpe¹, Uwem U. Ubong¹ and Ifikairom G. Isotuk¹

¹Department of Chemistry, Akwa Ibom State University, Uyo, Akwa Ibom State, Nigeria

²Research and Development, Akwa Ibom State University, Uyo, Akwa Ibom State, Nigeria

Cite this paper:
Usoro M. Etesin, Aniefiok E. Ite, Emmanuel J. Ukpong, Edidiong E. Ikpe, Uwem U. Ubong and Ifikairom G. Isotuk. Comparative Assessment of Iodine Content of Commercial Table Salt Brands Available in Nigerian Market. American Journal of Hypertension Research. 2017; 4(1):9-14. doi: 10.12691/ajhr-4-1-2

Abstract

Iodine deficiency disorders (IDD) has been a major global public health problem threatening more than 2 billion people worldwide. Considering various human health implications associated with iodine deficiency, universal salt iodization programme has been recognized as one of the best methods of preventing iodine deficiency disorder and iodizing table salt is currently done in many countries. In this study, comparative assessment of iodine content of commercially available table salt brands in Nigerian market were investigated and iodine content were measured in ten table salt brands samples using iodometric titration. The iodine content ranged from 14.80 mg/kg – 16.90 mg/kg with mean value of 15.90 mg/kg for Sea salt; 24.30 mg/kg – 25.40 mg/kg with mean value of 24.60 mg/kg for Dangote salt (blue sachet); 22.10 mg/kg – 23.10 mg/kg with mean value of 22.40 mg/kg for Dangote salt (red sachet); 23.30 mg/kg – 24.30 mg/kg with mean value of 23.60 mg/kg for Mr Chef salt; 23.30 mg/kg – 24.30 mg/kg with mean value of 23.60 mg/kg for Annapurna; 26.80 mg/kg – 27.50 mg/kg with mean value of 27.20mg/kg for Uncle Palm salt; 23.30 mg/kg – 29.60 mg/kg with mean content of 26.40 mg/kg for Dangote (bag); 25.40 mg/kg – 26.50 mg/kg with mean value of 26.50 mg/kg for Royal salt; 36.80 mg/kg – 37.20 mg/kg with mean iodine content of 37.0 mg/kg for Abakaliki refined salt, and 30.07 mg/kg – 31.20 mg/kg with mean value of 31.00 mg/kg for Ikom refined salt. The mean iodine content measured in the Sea salt brand (15.70 mg/kg) was significantly P < 0.01 lower compared to those measured in other table salt brands. Although the iodine content of Abakaliki and Ikom refined salt exceed the recommended value, it is clear that only Sea salt brand falls below the World Health Organization (WHO) recommended value (20 – 30 mg/kg), while the remaining table salt samples are just within the range. The results obtained have revealed that 70 % of the table salt brands were adequately iodized while 30 % of the table salt brands were not adequately iodized and provided baseline data that can be used for potential identification of human health risks associated with inadequate and/or excess iodine content in table salt brands consumed in households in Nigeria.

Keywords:
iodine content consumable salt iodine disorder iodine validation

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Kapil, U., “Health Consequences of Iodine Deficiency,” Sultan Qaboos University Medical Journal, 7 (3). 267-272, 2007.
[2]	Ahad, F., and S. A. Ganie, “Iodine, Iodine metabolism and Iodine deficiency disorders revisited,” Indian Journal of Endocrinology and Metabolism, 14 (1). 13-17, 2010.
[3]	Zimmermann, M. B., and M. Andersson, “Assessment of iodine nutrition in populations: past, present, and future,” Nutrition Reviews, 70 (10). 553-570, 2012.
[4]	Steen, R. G., Human Intelligence and Medical Illness: Assessing the Flynn Effect, New York: Springer 2009.
[5]	Allen, L., and WHO, Guidelines on Food Fortification with Micronutrients: World Health Organization, 2006.
[6]	Benoist, B. d., E. McLean, M. Andersson, and L. Rogers, “Iodine Deficiency in 2007: Global Progress since 2003,” Food and Nutrition Bulletin, 29 (3). 195-202, 2008.
[7]	Kenji, G. M., K. K. Nyirenda, and G. C. Kabwe, “Iodine levels in edible salt sold in Malawi, Kenya and Zambia,” African Journal of Food, Agriculture, Nutrition and Development, 3 (2). 2003.
[8]	Feinstein, A. S., and P. Uvin, The Hunger Report 1993: Gordon & Breach Publishing Group, 1994.
[9]	Bellamy, C., and UNICEF, The State of the World's Children 2002: UNICEF, 2002.
[10]	Annan, K. A., and UNICEF, We the Children: Meeting the Promises of the World Summit for Children: United Nations Children's Fund (UNICEF), 2001.
[11]	WHO, Indicators for assessing iodine deficiency disorders and their control programmes: Report of a Joint WHO/UNICEF/ICCIDD Consultation, 3-5 November 1992, World Health Organization, 1992.
[12]	Medeiros-Neto, G., “Iodine Deficiency Disorders,” Thyroid, 1 (1). 73-82, 1990.
[13]	Hetzel, B., “Iodine Deficiency Disorders,” The Lancet, 331 (8599). 1386-1387, 1988.
[14]	Zimmermann, M. B., P. L. Jooste, and C. S. Pandav, “Iodine-deficiency disorders,” The Lancet, 372 (9645). 1251-1262, 2008.
[15]	Jooste, P. L., M. J. Weight, and C. J. Lombard, “Iodine concentration in household salt in South Africa,” Bulletin of The World Health Organization, 79 (6). 534-540, 2001.
[16]	Elias, A. J., A Collection of Interesting General Chemistry Experiments: Sangam Books, 2002.
[17]	Gislason, S., Intelligence and Learning: Environmed Research Inc, 2016.
[18]	Johnston, M. V., H. P. Adams, and A. Fatemi, Neurobiology of Disease: Oxford University Press, 2016.
[19]	Imam, S. K., and S. I. Ahmad, Thyroid Disorders: Basic Science and Clinical Practice: Springer International Publishing, 2016.
[20]	Pearce, E. N., Iodine Deficiency Disorders and Their Elimination: Springer International Publishing, 2017.
[21]	Mannar, M. V., and J. T. Dunn, "Salt iodization for the elimination of iodine deficiency," International Council for the Control of Iodine Deficiency Disorders The Netherlands, 1995.
[22]	WHO, Vitamin and Mineral Requirements in Human Nutrition: World Health Organization, 2004.
[23]	Adejo, G. O., and M. Enemali, “100% Salt Iodization in Nigeria: the Lopsided Figure,” Transnational Journal of Science and Technology, 3 85-91, 2013.
[24]	Lantum, N., "Food and Nutrition Security." pp. 22-24.
[25]	R., Y., and T. Matlhafuna, “Universal salt iodization in Africa – the road to overcoming the last hurdles. Micronutrient initiative, 1-8.,” Micronutrient Initiative 1-8, 2005.
[26]	Preedy, V. R., G. N. Burrow, and R. R. Watson, Comprehensive Handbook of Iodine: Nutritional, Biochemical, Pathological and Therapeutic Aspects: Elsevier Science, 2009.
[27]	WHO, Elimination of Iodine Deficiency Disorders: A Manual for Health Workers, Regional Office for the Eastern Mediterranean: World Health Organization (WHO), 2008.
[28]	Khazan, M., F. Azizi, and M. Hedayati, “A Review on Iodine Determination Methods in Salt and Biological Samples,” Scimetr, 1 (1). e14092, 2013.
[29]	Jooste, P. L., and E. Strydom, “Methods for determination of iodine in urine and salt,” Best Practice & Research Clinical Endocrinology & Metabolism, 24 (1). 77-88, 2010.
[30]	Diosady, L., J. Alberti, M. V. Mannar, and S. FitzGerald, “Stability of iodine in iodized salt used for correction of iodine-deficiency disorders. II,” Food and Nutrition Bulletin, 19 (3). 240-250, 1998.
[31]	Wisnu, C., “Determination of iodine species content in iodized salt and foodstuff during cooking,” International food research journal, 15 (3). 325-330, 2008.
[32]	Sharma, N., A. K. Pillai, N. Pathak, A. Jain, and K. K. Verma, “Liquid-phase microextraction and fibre-optics-based cuvetteless CCD-array micro-spectrophotometry for trace analysis,” Analytica Chimica Acta, 648 (2). 183-193, 2009.
[33]	Horwitz, W., Official methods of Analysis of the AOAC International, The University of Wisconsin - Madison: The Association, 2000.
[34]	Maeyer, E., F. Lowenstein, and C. Thilly, The Control of Endemic Goitre, Geneva: World Health Organization, 1979.
[35]	Commission, C. A., “Codex standard for food grade salt,” CX STAN, 150 1-7, 1985.
[36]	Commission, C. A., “Codex Standard: standard for food grade salt. CX STAN 150-Amend 3-2006. Codex Alimentarius Commission, Joint FAO,” WHO Food Standard Program, Rome, 2006.
[37]	WHO, Recommended iodine levels in salt and guidelines for monitoring their adequacy and effectiveness. WHO/NUT/96.13. WHO/UNICEF/ICCIDD. , World Health Organization, Geneva, 1996.
[38]	WHO, Recommended iodine levels in salt and guidelines for monitoring their adequacy and effectiveness, World Health Organization, 1996.
[39]	Biber, F. Z., P. Ünak, and F. Yurt, “Stability of Iodine Content in Iodized Salt,” Isotopes in Environmental and Health Studies, 38 (2). 87-93, 2002.
[40]	Menon, V. U., G. Chellan, K. R. Sundaram, S. Murthy, H. Kumar, A. G. Unnikrishnan, and R. V. Jayakumar, “Iodine status and its correlations with age, blood pressure, and thyroid volume in South Indian women above 35 years of age (Amrita Thyroid Survey),” Indian Journal of Endocrinology and Metabolism, 15 (4). 309-315, 2011.
[41]	Bülow Pedersen, I., P. Laurberg, N. Knudsen, T. Jørgensen, H. Perrild, L. Ovesen, and L. B. Rasmussen, “A population study of the association between thyroid autoantibodies in serum and abnormalities in thyroid function and structure,” Clinical Endocrinology, 62 (6). 713-720, 2005.
[42]	Bülow Pedersen, I., P. Laurberg, N. Knudsen, T. Jørgensen, H. Perrild, L. Ovesen, and L. B. Rasmussen, “An Increased Incidence of Overt Hypothyroidism after Iodine Fortification of Salt in Denmark: A Prospective Population Study,” The Journal of Clinical Endocrinology & Metabolism, 92 (8). 3122-3127, 2007.
[43]	Premawardhana, L. D. K. E., and J. H. Lazarus, “Management of thyroid disorders,” Postgraduate Medical Journal, 82 (971). 552-558, 2006.
[44]	WHO, Assessment of iodine deficiency disorders and monitoring their elimination: a guide for programme managers, World Health Organization, Geneva, 2007.