Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal

Abstract

Universal salt iodization (USI) is the main global strategy to eliminate iodine deficiency. Regulation of USI programs often omits salt used in processed foods, despite their increasing contribution to salt intake. In West Africa, bouillon seasoning is a widely consumed source of salt and is therefore relevant to USI effectiveness. To develop program guidance around iodine in bouillon, iodine retention in 13 bouillon brands commercially available in Senegal was measured over 6 months. Iodine content was measured in broth using various water volumes and cooking times, as well as in rice cooked in the broth. Average iodine loss in bouillon over 6 months in 95% humidity at 40-40.5°C was 4.5% (13.6% for cubes and 0.8% for powder sachets). Iodine was retained in broth with cooking times of up to an hour and in rice cooked in broth. Modeling of contribution to iodine intake revealed that bouillon is an important source of dietary iodine in Senegal. Results may inform salt iodization standards and regulation in Senegal and countries with similar bouillon consumption levels.

Household Coverage with Adequately Iodized Salt Varies Greatly between Countries and by Residence Type and Socioeconomic Status within Countries: Results from 10 National Coverage Surveys

“…Other sources of dietary salt, potentially iodized, should be considered when making any assumptions about the adequacy of population iodine intake from USI. For example, in the Ghana and Senegal surveys, the outcome from additional food consumption modules, interpreted in conjunction with research on the retention of iodine in bouillon (49), suggest that if all bouillon was produced with the use of adequately iodized salt, it would contribute significantly to iodine intake across population groups in both countries, including in areas in which coverage of adequately iodized household salt was found to be low.…”

Fortification of condiments with micronutrients in public health: from proof of concept to scaling up

“…The majority of sodium in bouillon comes from salt, and models were created to estimate the iodine content in the salt added to the bouillon, showing that only one of the products tested reached the mandatory level of fortification recommended by the USI program (30 ppm). The study shows that iodine is 100% retained in broth and absorbed into rice cooked in broth containing bouillon produced with iodized salt, but that regulation by the USI program must be improved to ensure that all processors use appropriately fortified salt …”

“…The study shows that iodine is 100% retained in broth and absorbed into rice cooked in broth containing bouillon produced with iodized salt, but that regulation by the USI program must be improved to ensure that all processors use appropriately fortified salt. 36 Iron-fortified fish sauce: evaluating and adopting a successful business model in Vietnam. In a study measuring the impact of the use of iron-fortified fish sauce (IFFS) in 16 provinces of Vietnam, changes in anemia status and the coverage of IFFS were evaluated in two selected provinces during a 6-month period.…”

Large‐scale fortification of condiments and seasonings as a public health strategy: equity considerations for implementation

“…Appropriate legislation for large‐scale fortification influences the technical capability and quality‐control measures in the food processing industry. For example, in Central and Western Africa, micronutrient‐fortified bouillon cubes are commercially available and are highly used by consumers . However, since no specific legislative framework has been defined for this product, there is a reliance on regulations for salt fortification .…”

“…For example, in Central and Western Africa, micronutrient-fortified bouillon cubes are commercially available and are highly used by consumers. 49 However, since no specific legislative framework has been defined for this product, there is a reliance on regulations for salt fortification. 16 Specific analyses on the role of legislation have been described 50 and show the dominance of voluntary legislative frameworks impacting compliance and the still uncommon, yet developing, regulation of micronutrient fortification of condiments and seasonings from a global perspective.…”