Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal

Annals of the New York Academy of Sciences
Rebecca SpohrerRoland Kupka

Abstract

Universal salt iodization (USI) is the main global strategy to eliminate iodine deficiency. Regulation of USI programs often omits salt used in processed foods, despite their increasing contribution to salt intake. In West Africa, bouillon seasoning is a widely consumed source of salt and is therefore relevant to USI effectiveness. To develop program guidance around iodine in bouillon, iodine retention in 13 bouillon brands commercially available in Senegal was measured over 6 months. Iodine content was measured in broth using various water volumes and cooking times, as well as in rice cooked in the broth. Average iodine loss in bouillon over 6 months in 95% humidity at 40-40.5 °C was 4.5% (13.6% for cubes and 0.8% for powder sachets). Iodine was retained in broth with cooking times of up to an hour and in rice cooked in broth. Modeling of contribution to iodine intake revealed that bouillon is an important source of dietary iodine in Senegal. Results may inform salt iodization standards and regulation in Senegal and countries with similar bouillon consumption levels.

References

Jun 27, 2008·Thyroid : Official Journal of the American Thyroid Association·Shigenobu Nagataki
Jun 7, 2011·Lancet·Mark P J VanderpumpUNKNOWN British Thyroid Association UK Iodine Survey Group
Sep 11, 2012·Archives of public health = Archives belges de santé publique·Stefanie Vandevijvere

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Citations

Aug 11, 2016·Annals of the New York Academy of Sciences·Maria Nieves Garcia-CasalUNKNOWN consultation working groups
Aug 16, 2016·Annals of the New York Academy of Sciences·Gerardo ZamoraAna-Lucia Mayén
Dec 30, 2017·European Journal of Clinical Nutrition·Andre Couto CarvalhoAdriano A Bordalo
Aug 29, 2018·Journal of Food Science and Technology·Jessica L BlankenshipJonathan Gorstein

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