Iodine status, household salt iodine content, knowledge and practice assessment among pregnant women in Butajira, South Central Ethiopia

Abstract

Background Iodine is one of the crucial micronutrients needed by the human body, and is vitally important during pregnancy. This study aimed to determine the relationship between the iodine status of pregnant women and their knowledge, and practices regarding iodized salt. All participants were enrolled in the Butajira nutrition, mental health and pregnancy (BUNMAP) cohort, Butajira, Ethiopia in February-May, 2019. Methods In this cross-sectional study, 152 pregnant women without hypertension or known thyroid disease before or during pregnancy were randomly selected from the BUNMAP mother to child cohort (n = 832). Spot urine samples were collected to estimate the level of urinary iodine concentration (UIC). Salt samples were also collected from their homes. The Sandall-Kolthoff (S-K) method was used to measure the level of iodine in the urine samples, and iodometric titration was used to measure the level of iodine in the salt. Data was entered and cleaned using Epi-info version 3.5.3 and then exported to SPSS version 20 for further analysis. Multivariate logistic regression analysis was performed to identify associations in the collected data. Results The WHO recommended level of iodine for populations of pregnant women is 150–249 F06Dg/L. The median UIC among pregnant women in this study was 151.2 μg/L [interquartile range (IQR) = 85.5–236.2 F06Dg/L], at the low end of this range. About half (49.65%) of the participants were likely to be iodine deficient. There was a significant association between having a formal job (AOR = 2.56; CI = 1.11–5.96) and iodine sufficiency. Based on a cutoff of >15 ppm (mg/kg), 91.7% (95% CI: 87.2–96.2) of the salts collected from the household had adequate iodine content. The median iodine level of the collected salt samples was 34.9 mg/kg (ppm) (IQR = 24.2–44.6 mg/kg). Conclusions The UNICEF 2018 guidelines for adequate iodine nutrition in pregnant women include both a recommended median range of 150–249 μg/L, and an upper limit of 20% on the fraction of the population with UIC below 50 μg/L. Because our study population’s median level is 151.2 μg/L and the percentage of pregnant women with urinary iodine concentration of less than 50 μg/L is 9.7% (14/145), the women received adequate iodine nutrition. The availability of adequately iodized salt in households is more than 90%, as recommended by WHO. In light of previous iodine deficiency in this region of Ethiopia, the salt iodization program promotes the health of babies and mothers.

Iodine status, impact of knowledge, and practice for adequate iodized salt utilization in house hold at North West Ethiopia

“…To obtain the dietary iodine intake, the 24-h dietary recall method was used with the help of a semi-quantitative Food Frequency Questionnaire as described elsewhere. 4,18 The questionnaire was first prepared in English, then translated into the local language (Amharic), and finally, back-translated to English to maintain consistency. Quality assurance mechanisms included training the data collectors and supervisors about the objectives of the project and the data collection processes.…”

“…3 In 2014, Ethiopia was still one of the 25 most iodine-deficient countries, and only 19.9% of the population was reported to consume iodized household salt. 18 Moreover, persistent and significant poverty, poor knowledge, and practice of iodized salt consumption at household levels were responsible for the low coverage at national levels. This study aimed to assess iodine status, and the impact of knowledge and practice for adequate iodized salt utilization at household levels in Debre Markos city, North West Ethiopia.…”

Iodine and Thyroid Maternal and Fetal Metabolism during Pregnancy

“…In Asian countries—especially in Japan—consumption of seawater food diminishes the prevalence of ID [ 10 ]. In order to maximize dietary iodine intake, cooking salt is iodized worldwide [ 11 , 12 ]. This constitutes a major source of additional iodine [ 13 , 14 ].…”

Estado nutricional de iodo entre gestantes usuárias da rede pública de saúde do município de Ribeirão Preto, São Paulo

“…Maiores níveis de iodo observados em algumas amostras podem estar relacionados à maior quantidade de iodo adicionada durante o processo de iodação ou à distribuição desigual do iodo no sal. Já menores níveis de iodo podem ser devido à iodação inadequada ou à perda de iodo através de práticas inapropriadas de embalagem, armazenamento ou distribuição (TADESSE et al, 2022). Alimentos ultraprocessados contribuem com aproximadamente 25% da ingestão total de energia na população adulta (SILVA et al, 2018;SIMÕES et al, 2018).…”

“…Ainda, o momento de adição do sal iodado no processo de cocção (começo, meio ou final) não foi avaliado. A OMS recomenda que o sal iodado seja adicionado aos alimentos após a cocção, visto que 60% do iodo pode ser perdido durante o processo (TADESSE et al, 2022).…”