MEASUREMENT OF IODINE AVAILABILITY AND STABILITY OF SOME IODIZED SALTS IN BANGLADESH

U. K Prodhan, Md. Abdul Alim, Md. Humaun Kabir, Maheen Rahman Pulak

Abstract: Iodine is a key regulator of the body’s basic metabolic activity and insufficiency of this micronutrient can lead to goiter as well as physical and mental disorder in both adults and children. To meet iodine deficiency disorders, salt iodization program launched in Bangladesh at 1989. Different industries are parts to produce iodized salts in Bangladesh but their original iodine content and amount of available iodine at consumer level is in question. A total of 18 salt samples were analyzed in well setup laboratory to determine iodine availability of iodized salts commonly found in the market of Bangladesh. Results reveal that almost all of the salt samples given positive results of iodine availability at their indication level (p< 0.5). About 61% of iodized salt samples contain 20-50 ppm iodine whereas, 17% salts contain less than 20 ppm iodine and 22% salts contain more than 50 ppm iodine. Iodine stability was reduced at the average percentage of 8.7, 13.1, 15.6 and 17.6 in open boiling condition whereas in case of close boiling, the percentage was 4.7, 8.5, 10.5 and 12.9 for Confidence, Fresh, Ifad, Molla and Pubali Fine iodized salts respectively at different boiling temperatures (70ºC, 80°C, 90ºC and 100°C). It was also found that iodine was less stable during different storing time period. After keeping in open environment for 1, 2, 3 and 4 weeks iodine stability was reduced consequently and the average reduction percentage was 2.9, 10.9, 15.5 and 16.9 of Confidence, Fresh, Ifad, Molla and Pubali Fine iodized salts respectively.

Keywords: Iodized salts, Micronutrient, Iodine availability, Goiter, Iodine stability.

DOI: https://doi.org/10.15623/ijret.2014.0301080