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Iodine loss from iodised salt on heating.
A Bhatnagar1, N S Maharda, V K Ambardar
1Institute of Nuclear Medicine and Allied Sciences, Timarpur, Delhi.
Indian Journal of Pediatrics
|April 20, 2000
Summary
Cooking with iodized salt causes minimal iodine loss, even at high temperatures. This study found a maximum loss of 18.5% at 350°C, supporting the effectiveness of the national iodine deficiency disorders control programme (NIDDCP) in India.
Area of Science:
- Nutritional Science
- Public Health
- Food Chemistry
Background:
- Iodine deficiency disorders (IDD) are a significant public health concern in India.
- The National IDD Control Programme (NIDDCP) primarily uses iodized salt (potassium iodate) for iodine supplementation.
- Limited data exists on iodine loss from salt during high-temperature cooking processes.
Purpose of the Study:
- To quantify iodine loss from iodized salt when exposed to elevated temperatures.
- To assess the impact of cooking heat on the efficacy of salt iodization in India.
Main Methods:
- Iodized salt samples were subjected to incremental heating up to 350°C.
- Iodine content was determined using standard iodometric titration methods.
Main Results:
- A gradual, minimal loss of iodine content was observed with increasing temperature.
- The maximum iodine loss recorded was 18.5% at 350°C.
- Heating to temperatures typically encountered during cooking resulted in negligible iodine reduction.
Conclusions:
- Potassium iodate-fortified salt exhibits minimal iodine loss when subjected to typical cooking temperatures.
- The findings support the continued use of iodized salt as a primary strategy for IDD control in India.