IODINE LEVELS IN NIGERIAN HOUSEHOLD SALT

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Published: 2017-08-11

Page: 109-112


FESTUS O. OKOJIE

Department of Medical Laboratory Science, College of Medical Sciences, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

IDONIJE O. BLESSING *

Department of Medical Biochemistry, College of Medical Sciences, Ambrose Alli University, Ekpoma, Edo State, Nigeria and Department of Chemical Pathology, College of Medical Sciences, Ambrose Alli University, Ekpoma, Edo State, Nigeria

EIDANGBE O. GEORGE

Department of Medical Biochemistry, College of Medical Sciences, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

AGBEBAKU O. SOLOMON

Department of Chemical Pathology, College of Medical Sciences, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Background: Iodine is an important trace element whose main function is in the synthesis of thyroid hormones and resistance to infections. This study is aimed at identifying the levels of Iodine in household salts available for consumption by the inhabitants of Ekpoma, south-south region of Nigeria in order to identify the subset of this population that is at risk of developing iodine deficiency disorders (IDDs).

Methods: Eighty (80) samples of household salts were collected at random from several households in Ihumudumu, Egware, Abia-Iruekpen, Ebhoahua, Uke, Emaudo and Ujoelen communities of Ekpoma, the study area. Four different brands of commercially available salt samples commonly sold in Ekpoma market (Dangote, Cassava brands, Anapurna and Mr. Chef) were collected to serve as control. 10g of each salt samples collected were analysed by iodometric titration method.

Results: Result showed that salt samples collected from five of the seven communities in the study area (Ihumudumu, Egware, Abia, Iruekpen and Ebhoahua) had a significantly lower iodine levels, while the other two communities (Emado and Ujoelen) although lower but showed no statistical significance when compared with the control salt samples that were adequately iodized.

Conclusion: These results showed that despite the fact that the commercially available salts in Ekpoma are adequately iodized; the salts available to the consumers are poorly iodized probably due to poor preservation of the iodine contents of these salts. We therefore recommend that awareness campaign measures be instituted in order to educate the inhabitants of Ekpoma and environs on ways of preserving the iodine contents of salt commercially available to them for consumption.

Keywords: Iodine, salt, potassium iodate, iodine deficiency disorder


How to Cite

OKOJIE, F. O., BLESSING, I. O., GEORGE, E. O., & SOLOMON, A. O. (2017). IODINE LEVELS IN NIGERIAN HOUSEHOLD SALT. Journal of Advances in Food Science & Technology, 4(3), 109–112. Retrieved from https://ikprress.org/index.php/JAFSAT/article/view/3697

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