doiSerbia

Iodization of table salt and attitudes and habits in relation to the use of salt in general population

Sbutega-Milošević Gorica (Institut za higijenu i medicinsku ekologiju, Medicinski fakultet, Beograd)
Đorđević Zorica (Zavod za javno zdravlje Crne Gore, Podgorica, Crna Gora)
Marmut Zoran (Institut za higijenu i medicinsku ekologiju, Medicinski fakultet, Beograd)
Mugoša Boban (Zavod za javno zdravlje Crne Gore, Podgorica, Crna Gora)

Introduction. Combating nutritional deficiencies of micronutrients, such as iodine, represents a priority task of health care organizations. In 2003, the World Health Organization (WHO) published the publication: Global Prevalence of Iodine Deficiency Disorders (IDD), according to which some 2,2 billion people live in areas poor in naturally occurring iodine. Approximately 13% of the world population suffer from goitre - one of the IDD. The recommended iodine content in table salt is 20-40 mg/kg, which should satisfy the daily iodine requirements of an adult. Objective. The authors sought to ascertain whether iodization of table salt in Montenegro was carried out in accordance with the existing legislature. An assessment was also carried out of the attitudes and habits of the population regarding the use of salt in nutrition and the level of awareness in relation to the relevance of table salt iodization. Methods. The research was carried out in 2004 and was sponsored by UNICEF. A sample of 594 homes from the municipalities of Bar and Podgorica was chosen: 354 homes from urban and 240 from rural areas. The participants completed a questionnaire related to the daily use and intake of salt, as well as their understanding of the relevance of table salt iodization. Iodine content was tested in 15 samples of table salt at production level, 170 samples at retail level and 126 samples taken from domestic use. Results. The analysis of table salt samples showed an optimal iodine level in 73.3% of samples from production, in 81.2% from retail, and in 73.0% from domestic use. A lower level of iodine was found in 8.8% retail samples and 15.1% samples from home use. A greater concentration of iodine was found in 26.7% production, 10.0% retail and 11.9% samples from domestic use. Conclusion. Although the application of the WHO programme has led to an improvement in iodization of table salt in Montenegro, both at production and retail levels, this still falls short of the standards recommended by WHO to combat IDD. The levels of iodine in table salt in domestic use also fail to comply with the WHO criteria for elimination of IDD.

Keywords: table salt, iodine, micronutrients, iodine deficiency