Volume 26, Issue 135 (4-2016)                   J Mazandaran Univ Med Sci 2016, 26(135): 144-148 | Back to browse issues page

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Pasdar Y, Mohammadi G, Mansouri A, Alghasi S, Darbandi M, Mahmoodi M et al . Iodine Content in Salt Used in Kermanshah, 2013-2014. J Mazandaran Univ Med Sci. 2016; 26 (135) :144-148
URL: http://jmums.mazums.ac.ir/article-1-7348-en.html
Abstract:   (4095 Views)

Background and purpose: Iodine is a trace element that has a major role in function of thyroid hormones. Disorders caused by iodine deficiency are the main preventable reasons for mental and physical problems. The purpose of this study was to determine the content of iodine in salt used in Kermanshah, Iran.

Materials and methods: Three hundred samples from 39 food suppliers were collected in various stages of production. Also, 100 salt samples (30 gr) from kitchens were randomly obtained. Standard methods were used for measuring the iodine level. Data was then analyzed using Kruskal-Wallis test.

Results: The mean content of iodine in salt samples supplied in Kermanshah was 28.3 ± 14.8 ppm, which was 50% less than the recommended level in Iran. The iodine level was within the standard range in only eight brands and 80% did not contain suggested level of iodine. Impurities were found in 3.1% of the samples. The iodine content reduced in salts as more time passed from production date (P= 0.14).

Conclusion: Most of the salts used in Kermanshah did not meet quality standards, therefore, continuous monitoring of iodine content in salt in production and distribution stages are recommended.

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Type of Study: Brief Report |

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