Iodised salt
| Alternative names | Iodized salt |
|---|---|
| Type | Salt |
| Main ingredients | Sodium chloride, Potassium iodate or Potassium iodide |
Iodised salt (also spelled iodized salt) is table salt mixed with a minute amount of various salts of the element iodine. The ingestion of iodine prevents iodine deficiency. Worldwide, iodine deficiency affects about two billion people and is the leading preventable cause of intellectual disabilities. Iodised salt has been used to correct iodine deficiency since the early 20th century.
History[edit | edit source]
The practice of adding iodine to salt began in the early 20th century. In 1924, the United States began adding iodine to salt to combat goiter, a condition caused by iodine deficiency. This practice quickly spread to other countries, significantly reducing the incidence of iodine deficiency disorders.
Production[edit | edit source]
Iodised salt is produced by adding small amounts of potassium iodate or potassium iodide to sodium chloride. The amount of iodine added is typically 20-40 mg of iodine per kilogram of salt. The iodine is added in the form of a potassium salt because it is more stable and less likely to evaporate.
Health Benefits[edit | edit source]
Iodine is an essential nutrient for the production of thyroid hormones, which regulate metabolism, growth, and development. Iodine deficiency can lead to a variety of health problems, including goiter, hypothyroidism, and intellectual disabilities in children. Iodised salt is an effective way to ensure adequate iodine intake, particularly in areas where iodine deficiency is common.
Usage[edit | edit source]
Iodised salt is used in the same way as regular table salt. It can be added to food during cooking or at the table. It is also used in the food industry in the production of processed foods.
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See Also[edit | edit source]
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