EAS Publisher | Study of the Iodine Content in Table Salt of Kitchen during the Period of Conservation

Study of the Iodine Content in Table Salt of Kitchen during the Period of Conservation

DOI : https://doi.org/10.36349/easjbg.2020.v02i06.002

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Abstract: The adequately iodized salt consumption is significant in the prevention and the fight against the disorders due to the iodine deficiency (TDCI).The objective of this study was to evaluate the iodine content of cooking salts in the households, in order to assess its quality during the conservation. With this intention, a taking away of 500 G table salt was carried out trades about it and preserved under the conditions imitating that of the households. The results obtained showed a loss of iodine during its conservation. Indeed, of the first week at the fifth week of conservation, salt recorded a significant loss of its iodine content of 12, 67 ppm is 21, 71 % of its starting iodine content. This work suggests that salt must be consumed as soon as possible to avoid an exposure to an iodic deficiency of the population.

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Lecturer, Dept. of Pharmacology and Therapeutics, Shaheed Monsur Ali Medical College & Hospital, Uttara, Dhaka-1230, Bangladesh

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