Application of quantitative salt iodine analysis compared with the standard method.

Area of Science:

• Analytical Chemistry
• Food Science
• Public Health Nutrition

Background:

• Iodine deficiency disorders (IDDs) remain a significant global public health concern.
• Salt iodization is a primary strategy for IDD prevention.
• Accurate and accessible methods for monitoring salt iodine content are crucial.

Purpose of the Study:

• To develop and validate a novel starch-potassium iodide (KI) method for quantitative determination of iodine in iodized salt.
• To compare the performance of the new method against the standard iodometric titration method.
• To assess the feasibility of the starch-KI method for field and laboratory use.

Main Methods:

• Laboratory analysis of 50 iodized salt samples from various sources.
• Determination of iodine content using the standard iodometric titration method (PAMM/MI/ICCIDD).
• Development and validation of a novel starch-potassium iodide (KI) quantitative method.

Main Results:

• The developed starch-KI method demonstrated high precision, accuracy, sensitivity, and specificity.
• The method could detect iodine concentrations as low as 10 ppm with a coefficient of variation below 10%.
• Results from the starch-KI method showed excellent correlation (r = 0.99) with the standard iodometric titration method.

Conclusions:

• The starch-KI method is a reliable, precise, and accurate alternative for quantifying iodine in salt.
• Its simplicity, ease of use, and applicability for qualitative spot tests make it suitable for field deployment.
• This method can support effective salt iodization programs and contribute to the prevention of iodine deficiency disorders.