The iodized salt is a common kitchen salt obtained from sea water or from the mines of rock salt, then artificially added iodine in the form of iodide or potassium iodate. The amounts added are chosen and standardized based on the nutritional status of the population; in Italy, for example, each kilogram of iodized salt contains 30 mg of iodine (with + 40% tolerance, - 20%). This quantity, apparently infinitesimal, is actually very important, since the iodine requirement for the adult is only 150 micrograms per day.
Why use iodized salt?
Iodized salt is the solution proposed by the world health organization to eradicate iodine deficiency disorders. Indeed, there are areas of the planet where the dietary intake of this mineral is particularly low; unfortunately, this deficit can cause very serious health problems.
The iodine requirement in adults is estimated at 150 μg / day, while the amount present in the body is around 15-20 mg. Pregnant and lactating women should take about 50-100 μg / day more to ensure normal development of the baby.
A strict vegetarian, due to the lack of consumption of fish and animal foods on the one hand and the allegedly increased consumption of gozzigeni foods on the other, is more prone to iodine deficiency than an omnivore.
Iodine deficiency has particularly serious repercussions on the mental and physical development of the child. In the adult, instead, it determines the goitre, whose consequences are more or less severe depending on the age and sex of the subject.
Since salt is used by large segments of the population, with a homogeneous daily consumption, its iodination (particularly economic) represents an ideal solution to prevent iodic deficiency in countries at risk. But how come only certain areas of the planet are subject to deficits? Basically because the concentration of iodine in the soil varies from one region to another, consequently in its fruits and in the meats of the animals that draw nourishment from them. Obviously, even eating habits heavily influence the iodine intake; in Japan, where algae consumption (iodine-rich food par excellence) is quite common, the problem is very blurred and it is often necessary to take measures to prevent excesses. Although the body is perfectly capable of eliminating the surplus of iodine with urine, particularly high doses (for example due to the marked use of supplements based on seaweed) can still be harmful. Even if the tolerable dosages are higher, it is recommended not to exceed 500 μg / day.
Around the world, about 2 billion people (30% of the total population) are at risk of developing diseases due to iodine deficiency, which represents the first preventable cause of mental retardation. In Italy about 6 million inhabitants are exposed to environmental iodine deficiency and in some areas goiter is still an endemic pathology (that is, it occurs in more than 5% of the population). The very high economic impact and the great possibilities of prevention have pushed the Ministry of Health to promote information campaigns on the importance of iodized salt in human nutrition.
Characteristics of iodized salt
Key points:- Iodine is NOT synthesized by the body and as such must necessarily be taken with the diet.
- The best way to increase the amount of iodine we introduce every day is to prefer iodized salt to the normal one, without abusing it; little salt, therefore, but always iodized.
- Diversifying food choices; iodine rich foods are saltwater fish and shellfish. Eggs, milk and meat also contain important quantities, while lower concentrations are found in vegetables and fruit.
The salt enriched with iodine is marketed in food stores and tobacconists under the name of " iodised salt " or " iodised salt ". It should therefore not be confused with " sea salt " or " whole salt ", however, richer in iodine than traditional sodium chloride.
The appearance and organoleptic characteristics of iodized salt are completely similar to the traditional counterpart.
How much to use?
Iodized salt is not a dietary product reserved for some people, but a food that should become common and moderate for all ages, replacing traditional salt. In predisposed individuals, an excessive consumption of salt, regardless of whether it is iodized or not, can favor the appearance of hypertension (therefore of some heart diseases, kidney and blood vessels), stomach cancer and osteoporosis. For this reason, in individuals in good health, it is recommended not to exceed 6 grams of iodized salt per day (which provide 180 μg of iodine).
