Iodine deficiency illnesses are one of Bangladesh's significant public health issues. Iodized salt, when consumed regularly, can assist to prevent certain diseases. The researchers wanted to find out how much iodine was in edible packaged salt and analyse iodized salt knowledge and storage habits in Dhaka, Bangladesh.
The research was conducted as an experimental cross-sectional study.
The current investigation was done in Dhaka City, Bangladesh, from June to July 2019. A total of 120 families were chosen for an interview and the collecting of packaged salt samples. The chemical analysis was carried out at the University of Dhaka's Institute of Nutrition and Food Science's Food Analysis Laboratory.
Methodology: Information was gathered using a closed-ended questionnaire. The iodine concentration of packaged salt samples was determined using the iodometric titration technique.
The iodine level in the salt samples was 31.469 (10.196) ppm on average (SD). More than 90% of salt samples were iodized properly. Twenty-five percent of those polled are aware that iodized salt can help prevent goitre. Only 10.8% of those polled are aware that storing iodized salt near a fire reduces its iodine concentration. About 87 percent of them keep salt out of reach of flames.
To treat iodine deficient illnesses, households should be informed about iodized salt related information and storage practises in addition to consuming packaged iodized salt.
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