Iodine content of dietary salt at household level and associated factors using Iodometric titration methods in Dera District, Northwest Ethiopia

BMC Nutrition
Zelalem Alamrew AntenehGedefaw Abeje

Abstract

In developing countries most of the edible salts have insufficient iodine content; the problem is worse in Africa. Only 15.4% of the Ethiopian population was using adequately iodized salt. Several factors affect iodine content of edible salt including poor handling practices. The existing evidence isn't sufficient to detail the specific factors at the household level. Therefore, the aim of this study was to determine the iodine content of edible salt and identify factors associated with salt iodine content in Dera District, Northwest Ethiopia. A community-based cross-sectional study was conducted among 1194 households. A multi-stage sampling technique was used to select the households, and data were collected using the interview. A 50 g salt sample was collected from each selected household and was shipped to the Ethiopian Food, Medicine and Health Care administration and Control Authority (EFMHACA) laboratory center for iodine level analysis. The samples were analyzed using titration method. Data were entered into EPI-INFO and analyzed in SPSS. Out of 1194 salt samples collected, 57.4% had iodine content in the range 15 ppm to 59.42 ppm. Salt stored in closed containers was more likely to have better iodine content compared to...Continue Reading

References

Mar 2, 2012·The Journal of Nutrition·Maria AnderssonMichael B Zimmermann
Sep 11, 2012·Archives of public health = Archives belges de santé publique·Christiana Buxton, Benjamin Baguune
Nov 5, 2013·BMC Endocrine Disorders·Barbara MatthysKaspar Wyss

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