iodisering

Iodisering, or iodization, is the public health practice of adding iodine to salt to prevent iodine deficiency disorders (IDD). The goal is to supply a small, consistent amount of iodine through a common, widely consumed food staple, thereby supporting normal thyroid function and development.

Implementation and methods vary by country, but most programs use iodized salt containing a form of iodine such as potassium iodate or potassium iodide. The typical concentration is chosen to deliver about 20 to 60 micrograms of iodine per gram of salt, depending on local salt consumption patterns, so that daily iodine intake meets population needs without risk of excess.

History and adoption: National iodization programs emerged in the early 20th century, with Switzerland pioneering widespread salt iodization in the 1920s and the United States following in the 1920s and 1930s. Over time, iodized salt became a cornerstone of IDD prevention, contributing to substantial declines in goiter, cretinism, and other iodine-related developmental impairments in many regions.

Health impact and safety: Adequate iodine intake through iodized salt prevents endemic goiter and severe iodine deficiency disorders, including neurodevelopmental deficits. Programs are designed to minimize the risk of excessive iodine intake, which can affect thyroid function. Ongoing quality control and monitoring are important to ensure appropriate iodine levels in salt.

Global status: Iodized salt remains the most widely used strategy to reduce iodine deficiency worldwide. It is often supported by national regulations, production standards, and public health surveillance to maintain effectiveness and safety.