Estimation of Loss of Iodine from Edible Iodized Salt During Cooking of Various Bangladeshi Food Preparations

Sikdar, KM Yasif Kayes; Hossain, Aslam; Faroque, Abm

doi:10.3329/dujps.v15i2.30931

Cited by 5 publications

(4 citation statements)

References 3 publications

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“…The appropriate time of adding iodized salt to food during cooking is at the end or immediately before the end of cooking to avoid iodine loss through evaporation which reflects the importance of proper handling utilization of iodized salts beside the universal salt iodization to prevent IDD. The level of iodine loss during cooking depends upon the type of cooking procedures and time of addition of salt [ 31 , 32 ]. Though there is universal salt iodization, because of improper utilization of iodized salts, foods are the main source of iodine in this study area.…”

Section: Discussionmentioning

confidence: 99%

Iodine Deficiency Disorder and Knowledge about Benefit and Food Source of Iodine among Adolescent Girls in the North Shewa Zone of Amhara Region

Zeru

Muluneh

Giorgis

et al. 2021

Journal of Nutrition and Metabolism

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Background. As the dietary iodine content depends on the iodine contents of the soil where the crop is harvested, in highland areas where the iodine content of topsoil was washed away due to erosion, iodized salt is the main source of iodine. This study assessed the magnitude of iodine deficiency disorder and knowledge about the benefit and food sources of iodine among adolescent girls in the highland areas of the North Shewa Zone, Amhara Region, central Ethiopia. Methods. An institutional cross-sectional study was conducted from October 5, 2018, to December 30, 2019. Through a multistage sampling technique, 625 adolescent school girls were selected from 9 schools. A pretested semistructured self-administered questionnaire was used for data collection. Anthropometric measures and thyroid gland physical examinations were performed by trained nurses. The collected data were entered into the computer through Epi Data 3.1 software, and analysis was performed using Anthro plus and SPSS software. Results. The total goiter rate was 317 (50.7%) with 95%CI of 46.9% to 54.6%. Grade-one and grade-two goiter accounts 226 (36.2%) and 91 (14.6%), respectively. About one-third, 428 (68.5%), had knowledge about locally available iodine source foods and 309 (72.2%) of them mentioned salt as a source of iodine. Over half, 216 (55.1%), of 392 (62.7%) participants who had knowledge about the benefit of iodine knew it prevents goiter. Diet diversity score of <5 food groups [AOR 1.487, 95%CI 1.061–2.083], stunting [AOR 1.876, 95%CI 1.079–3.257], menstruation [AOR 1.615, 95%CI 1.110–2.349], rural residence [AOR 1.412, 95%CI 1.005–1.984], and open salt storage container [AOR 2.001, 95%CI 1.044–3.833] were significantly associated with goiter. Conclusions. Total goiter rate of adolescent school girls is high in the area. Low diet diversity score, stunting, menstruation, rural residence, and using an open container for salt storage increased the risk of goiter. In addition to universal salt iodization, the emphasis has to be given on proper handling and utilization of iodized salts at the household level to avoid iodine deficiency disorder in adolescent girls.

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Section: Discussionmentioning

confidence: 99%

Iodine Deficiency Disorder and Knowledge about Benefit and Food Source of Iodine among Adolescent Girls in the North Shewa Zone of Amhara Region

Zeru

Muluneh

Giorgis

et al. 2021

Journal of Nutrition and Metabolism

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“…Only the presence of iodine in salt is not enough for preventing IDDs. Proper utilization of iodized salt is necessary as iodine can be lost due to different types of cooking practices such as pressure cooking, boiling, deep-frying, and shallow frying [13]. Nearly 69% of the Bangladeshi population has an iodine deficiency.…”

Section: Introductionmentioning

confidence: 99%

Impact of knowledge, attitude, and practice on iodized salt consumption at the household level in selected coastal regions of Bangladesh

Habib

Alam

Ghosh

et al. 2021

Heliyon

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Background: Iodine deficiency disorder is one of the major hidden hunger for poverty-stricken coastal rural areas of Bangladesh. Despite various programs, including universal salt iodization, IDD is significantly persistent due to poverty, inadequate knowledge, poor attitude, and practice of iodized salt consumption. The present study aimed to determine iodine concentration in salt at the household level as well as the magnitude of knowledge, attitude, and practice related to iodized salt utilization and iodine deficiency disorders (IDDs). Material and method: A population-based cross-sectional study was carried out using multistage sampling among 400 households in four coastal districts in Bangladesh. A standard pretested questionnaire was used to determine the knowledge, attitude, and practice towards iodized salt consumption. The iodine level was measured using the gold standard iodometric titration technique in the collected salt samples from the selected households. Result: The study results revealed that almost half of the participants had good knowledge regarding a balanced diet, whereas the positive attitude and practice of balanced diet consumption was relatively low (only 16.2% and 11.3%, respectively). The respondents' education profile and age were strongly correlated with knowledge and attitude; however, the practice was not significantly correlated with age and education. The concentration of iodine in salt at household levels was strongly associated with the practice of using iodized salt. Use of adequate iodized salt was 2.838 times (OR: 2.838, 95% CI: 1.7-4.735) and 3.884 times (OR: 3.884, 95%CI: 2.029-7.433) more likely to have a positive attitude and good practice towards iodized salt and IDDs respectively. Conclusion: Proper knowledge about iodized salt and IDDs should be introduced to all public education premises levels. Interventions and programs can be formulated to enhance knowledge, attitude, and practice at the household level so that the consumption of adequate iodized salt can be ensured to reduce iodine deficiency problems.

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“…Berikut beberapa hasil penelitian penurunan kadar iodium pada garam selama proses pemasakan, disajikan pada Tabel Penurunan iodium pada proses pemanasan menunjukkan bahwa persentase penurunan iodiumnya tidak terlalu besar dibandingkan saat proses penyimpanan. Namun menurut hasil penelitian Sikdar dkk, [24], proses pemasakan pada berbagai jenis masakan menunjukkan penurunan kadar iodium yang cukup siknifikan. Saat proses pemasakan dengan metode pressure cooking kadar iodium turun 13,28%, pemasakan dengan metode boiling kadar iodium turun 23,46%, pemasakan dengan metode deep frying kadar iodium turun 9,5%, dan pemasakan dengan metode shallow frying kadar iodium turun 5,18%.…”

Section: Metodologi Penelitian 21 Prosedur Penelitianunclassified

Studi Literatur: Stabilitas Mutu Dan Perhitungan Kinetika Reaksi Penurunan Kadar Iodium Pada Garam

Tobing

Dewajani

2023

Distilat: J. Tekn. Sep

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ABSTRAK Garam adalah salah satu bahan pelengkap masakan yang digunakan oleh seluruh orang di dunia. Di Indonesia kebutuhan garam dipenuhi oleh berbagai perusahaan swasta dan perusahaan negara. PT. Garam (Persero) adalah satu-satu perusahaan milik negara yang bergerak dalam industri manufacture garam. Iodium memiliki peran penting untuk membentukan hormon tiroksin yang berperan dalam metabolisme tubuh. Kestabilan kadar iodium dalam garam dapat turun selama proses pendistribusian, penyimpanan, dan pemasakan. Tujuan dari penelitian ini adalah untuk mengetahui laju reaksi penurunan kadar iodium, maksimum waktu penyimpanan garan, dan stabilitas mutu garam. Kondisi penyimpanan garam yang paling baik adalah dalam wadah berbahan kaca, berwarna gelap atau jauh dari cahaya matahari langsung, tertutup, dan disimpan pada suhu ruang antara 25℃-30℃. Proses pemasakan dapat menurunkan kadar iodium pada garam sebesar ±12,855%. Kadar Ca dan Mg pada garam menurun selama proses penyimpanan, namun kadar air pada garam meningkat. Kadar NaCl pada garam harus ≥97% agar kadar pengotornya semakin rendah, dan garam memiliki kualitas yang baik. Berdasarkan hasil perhitungan, laju reaksi penurunan kadar ioidum pada garam adalah 0,08312 ppm/hari dan waktu maksimum penyimpanan garam adalah 16 bulan.

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Estimation of Loss of Iodine from Edible Iodized Salt During Cooking of Various Bangladeshi Food Preparations

Cited by 5 publications

References 3 publications

Iodine Deficiency Disorder and Knowledge about Benefit and Food Source of Iodine among Adolescent Girls in the North Shewa Zone of Amhara Region

Iodine Deficiency Disorder and Knowledge about Benefit and Food Source of Iodine among Adolescent Girls in the North Shewa Zone of Amhara Region

Impact of knowledge, attitude, and practice on iodized salt consumption at the household level in selected coastal regions of Bangladesh

Studi Literatur: Stabilitas Mutu Dan Perhitungan Kinetika Reaksi Penurunan Kadar Iodium Pada Garam

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