Iodized salt
"IDD is the single greatest cause of preventable mental retardation. Severe deficiencies cause cretinism, stillbirth and miscarriage. But even mild deficiency can significantly affect the learning ability of populations. Scientific evidence shows alarming effects of IDD. Even a moderate deficiency, especially in pregnant women and infants, lowers their intelligence by 10 to 15 IQ points, with incalculable damage to social and economic development of nations and communities. Today over 1 billion people in the world suffer from iodine deficiency, and 38 million babies born every year are not protected from brain damage due to IDD. These 38 millions, or nearly 30 percent of the world’s newborns, come from families that are the least educated, most isolated and economically disadvantaged. The mark of a civilized society is how well it takes care of its most vulnerable and deprived communities. If we continue to fail to reach these newborns, we will be consigning them to an inter-generational cycle of poverty and injustice."
-- Kul Gautam, Deputy Executive Director, UNICEF, October 2007
Salt producers are a key partner in combating Iodine Deficiency Disorders (IDD) today throughout the world. Many people erroneously assume that because salt iodization was first implemented nearly a century ago, that the problem no longer exists. Tragically, that's wrong. In 1990, only about 20% of the world's households had access to iodized salt and were protected against Iodine Deficiency Disorders. After a major push, access now exceeds 70%.
Scientists identified iodine as an element in the early 19th century and only 20 years later, French scientist J-B. Boussingault reported his conclusion that iodized salt would be an effective prophylaxis for goiter, stating "I am convinced that goitre would disappear...if the authorities made available in every district town...a depot of salt containing iodine." Yet it took another century for "authorities in the U.S. and Switzerland to effectuate Boussingault's insight.
For more than a century, we've been aware of the "goiter belt" in North America.
In the United States, from the outset, salt producers cooperated with public health authorities and made both iodized and plain salt available to consumers at the same price. Even so, the Salt Institute estimates that only about 70% of the table salt sold in the United States is iodized.
Salt used in processed foods is not iodized. Given that people are cooking less at home and buying either restaurant or processed foods, iodine intakes in the U.S. have declined from about 250 μg/day to 157 micrograms/day. Public health authorities recommend 150 μg or more and the need is particularly acute for expectant mothers. Daily Iodine intakes of 1,000 - 1,100 μg are safe for adults and children over 4 years of age.
The technology for iodizing or iodating salt is well known, readily available, and inexpensive. One particular problem is that some countries lack high quality salt manufacturing and packaging technologies. Another is an inadequate regulatory system depriving consumers of confidence that a package labeled “iodized” contains iodine and in the proper amount. Both potassium iodide and potassium iodate are used to add iodine to salt.
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