Literature DB >> 23057393

Consumption of iodized salt among households of Basra city, south Iraq.

S M Ebrahim1, N K Muhammed.   

Abstract

Progress towards universal salt iodization in Iraq is uncertain. A cross-sectional study with cluster sampling was carried out to investigate the sources and packaging of salt in 900 households in Basra and assess the knowledge and practice of household members regarding iodized salt and iodine deficiency disorders. Adequately iodized salt was found in only 68.3% of households. Salt from local sources was significantly less likely to be iodized than salt from imported sources (15.3% versus 86.9% had > or = 15 ppm). Salt in plastic packages was mostly adequately iodized (95.0%) compared with loose packages (70.3%). Most respondents had heard about iodized salt (92.6%), yet only 27.1% knew about the health benefits. Significantly more household members with university education had iodized salt in the household than those who were illiterate or only could read/write (82.0% versus 57.7%). Better monitoring of local salt supplies and more education to improve the population's awareness of iodization are needed.

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Year:  2012        PMID: 23057393     DOI: 10.26719/2012.18.9.980

Source DB:  PubMed          Journal:  East Mediterr Health J        ISSN: 1020-3397            Impact factor:   1.628


  3 in total

Review 1.  Iodine deficiency status in the WHO Eastern Mediterranean Region: a systematic review.

Authors:  Masoumeh Mohammadi; Fereidoun Azizi; Mehdi Hedayati
Journal:  Environ Geochem Health       Date:  2017-02-21       Impact factor: 4.609

2.  Knowledge and Utilization of Iodized Salt and Its Associated Factors at Household Level in Mecha District, Northwest Ethiopia.

Authors:  Walleligne Beyene Tariku; Amare Lisanu Mazengia
Journal:  J Nutr Metab       Date:  2019-03-28

3.  Knowledge, Practice, and Availability of Iodized Salt and Associated Factors in Jibat Woreda, West Shoa Zone, Ethiopia.

Authors:  Habtamu Fekadu Gemede; Badasa Tamiru; Meseret Belete Fite
Journal:  Int J Food Sci       Date:  2021-12-23
  3 in total

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