Effect of different cooking methods on iodine losses

Area of Science:

• Nutrition Science
• Public Health
• Food Chemistry

Background:

• Iodine Deficiency Disorders (IDD) pose a significant public health challenge in India.
• Inadequate iodine intake is often linked to iodine loss from iodized salt during food preparation.
• Limited scientific data exists on how various cooking methods affect iodine retention in salt.

Purpose of the Study:

• To investigate and quantify the extent of iodine loss from iodized salt subjected to different common cooking methods.
• To provide empirical evidence to guide strategies for preserving iodine content in salt during cooking.

Main Methods:

• Iodized salt was subjected to six different cooking methods: boiling, roasting, shallow frying, deep frying, pressure cooking, and microwave cooking.
• Iodine content was measured before and after each cooking process to determine percentage loss.
• Cooking times and salt addition timing were considered variables.

Main Results:

• Iodine loss varied substantially across cooking methods, ranging from 6.58% to 51.08%.
• Shallow frying exhibited the minimum iodine loss (6.58%), whereas pressure cooking showed the maximum loss (51.08%).
• Other methods resulted in losses of 40.23% (boiling), 10.57% (roasting), 10.40% (deep frying), and 27.13% (microwave cooking).

Conclusions:

• The cooking method employed is a critical determinant of iodine retention in iodized salt.
• The duration of cooking and the stage at which salt is added significantly influence the degree of iodine loss.
• Findings underscore the need for optimized cooking practices to mitigate iodine loss and combat Iodine Deficiency Disorders.