SURVEY OF IODINE IN THE CONSUMING DIETARY SALT IN KERMANSHAH (WINTER 1999)

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AZIZI A.; ALMASI A.; FAKHRI MAHMOUD

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Kermanshah University of Medical Sciences Year:2001 | Volume:5 | Issue:2 Page(s): 13-18

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Title

SURVEY OF IODINE IN THE CONSUMING DIETARY SALT IN KERMANSHAH (WINTER 1999)

Author(s)

AZIZI A. | ALMASI A. | FAKHRI MAHMOUD | Issue Writer Certificate

Keywords

DIETARY SALTS

IODINE

KERMANSHAH

Abstract

History & Objective: Considering IODINE deficiency, its recognized disorders and positive effect of iodinized salt in decreasing the rate of IODINE deficiency this study was aimed to measure the IODINE level of consuming dietary salt in KERMANSHAH in 1999.Materials & Methods: The research was carried out by descriptive method within 129 iodinized salt samples. The studied samples were taken randomly from shops and immediatly the data collection forms including information about: storage condition, production and expiring dates, the name of producing factory and the type of packaging were completed. IODINE rate of the collected samples was determined in KERMANSHAH University of Medical Sciences Food Laboratory by using standard titration method. IODINE rate of 30 to 50 gama/gr salt was accepted as an optmized level. Furthermore, the role of packaging and storing condition of IODINE level of salt was studied. Results: Analysis of the collected samples revealed IODINE level was at optimain level only in 59.7% of samples. It also became clear that 34.9% of salt with unacceptable IODINE level was produced in KERMANSHAH Prevince. The average IODINE level of the salt produced in KERMANSHAH was 18.2±5.9 while this figure for the rest of samples was 34.5±4.3 which is statiscally significant (P<0.0001). 34% of samples were well-packed and have anverage IODINE level of 35.3±4.5 gama/g while the average IODINE level for the others was (26.5±6.7) which is statistically significant (P<0.01). With respect to the storing condition and date of expiry no significant difference was identified.Discussion: Thus further attempt must be paid to increase the IODINE level in consuming salt in KERMANSHAH and at the same time improve the packing system.

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APA: Copy

AZIZI, A., ALMASI, A., & FAKHRI, MAHMOUD. (2001). SURVEY OF IODINE IN THE CONSUMING DIETARY SALT IN KERMANSHAH (WINTER 1999). JOURNAL OF KERMANSHAH UNIVERSITY OF MEDICAL SCIENCES (BEHBOOD), 5(2), 13-18. SID. https://sid.ir/paper/538432/en

Vancouver: Copy

AZIZI A., ALMASI A., FAKHRI MAHMOUD. SURVEY OF IODINE IN THE CONSUMING DIETARY SALT IN KERMANSHAH (WINTER 1999). JOURNAL OF KERMANSHAH UNIVERSITY OF MEDICAL SCIENCES (BEHBOOD)[Internet]. 2001;5(2):13-18. Available from: https://sid.ir/paper/538432/en

IEEE: Copy

A. AZIZI, A. ALMASI, and MAHMOUD FAKHRI, “SURVEY OF IODINE IN THE CONSUMING DIETARY SALT IN KERMANSHAH (WINTER 1999),” JOURNAL OF KERMANSHAH UNIVERSITY OF MEDICAL SCIENCES (BEHBOOD), vol. 5, no. 2, pp. 13–18, 2001, [Online]. Available: https://sid.ir/paper/538432/en

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