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Iodine deficiency is a lack of the trace element iodine, an essential nutrient in the diet.It may result in metabolic problems such as goiter, sometimes as an endemic goiter as well as congenital iodine deficiency syndrome due to untreated congenital hypothyroidism, which results in developmental delays and other health problems.
A national program with iodized salt started in 1992. A national survey of 1990 revealed the prevalence of iodine deficiency to be 20-80% in different parts of Iran indicating a major public health problem. Central provinces, far from the sea, had the highest prevalence of iodine deficiency. The national salt enrichment program was very successful.
Any salt used for food should be fortified with iodine as a safe and effective way of preventing iodine deficiency, the World Health Organization recommends. There’s really no reason to choose ...
Additives: Nearly 70% of table salt in the United States is fortified with iodide, a necessary nutrient that's been added to salt since the 1920s to help prevent iodine deficiency, according to ...
Compounds with iodine in formal oxidation state −1 are called iodides. In everyday life, iodide is most commonly encountered as a component of iodized salt, which many governments mandate. Worldwide, iodine deficiency affects two billion people and is the leading preventable cause of intellectual disability. [3]
Worldwide, the most common cause for goitre is iodine deficiency, commonly seen in countries that scarcely use iodized salt. Selenium deficiency is also considered a contributing factor. In countries that use iodized salt, Hashimoto's thyroiditis is the most common cause. [6] Goitre can also result from cyanide poisoning, which is particularly ...
Iodine deficiency affects about two billion people around the world and is the leading preventable cause of intellectual disabilities. [43] Iodized table salt has significantly reduced disorders of iodine deficiency in countries where it is used. [44] The amount of iodine and the specific iodine compound added to salt varies.
And that can include everything from ascorbic acid (aka vitamin C), which helps keep foods fresh, to iodine, which was added to salt in the 1920s to help combat iodine deficiency in the general ...