Analysis of iodine content in cooking salts commercialized in the Metropolitan Region of Recife.

Abstract

According to the National Health Surveillance Agency, salt for human consumption refers to crystallized sodium chloride extracted from natural sources, with mandatory addition of iodine.  Iodine is an essential mineral for the proper functioning of the body, as it is essential for the formation of T3 and T4 hormones, which are thyroid hormones related to cell metabolism, as well as being related to human growth and development. Thus, inadequate intake of this micronutrient can lead to thyroid dysfunction, causing a series of adverse health conditions, such as goiter, cretinism in children, among others. On the Other hand, excessive intake i salso harmful and may increase the prevalence of Hashimoto´s thyroiditis. The National Program for the Prevention and Controlo f Iodine Deficiency Disorders is one of the most successful actions in combating disorders of this nature and provides a range of 15 to 45 mg of iodine per kilogram of salt. The presente study aimed to evaluate the iodine content in samples of table salt sold in the Metropolitan Region of Recife. In order to do so, the iodination of fifteen samples of kitchen salts was quantitatively analyzed according to the analytical standards of the Instituto Adolfo Lutz. It was observed that 46% of the samples do not meet the requirements of current legislation. In view of the above, greater supervision by the competent authorities is urgent so that at the requirement of universal fortification of table salt as well as the program to prevent and combat iodine deficiency are respected and fulfilled by the industries.