Iodine concentration of salt in Canada
Dear IGN committee,
Knowing from IDD Newsletter, Feb 2013 and previous discussion on this message board, iodine concentration in Canada’s salt is 77ug/g and ingredient is KI. May I know why iodine is in this level which is even higher than WHO recommendation and other countries? Is it due to consideration of loss during cooking or reason of KI?
Thanks very much!
The better response can be given by the person who wrote the newsletter. For me it is also confusing like 77ug/g.
But for your understanding there could be many factors few can be like loss of KI during processing, packing and transportation and many more.
It is also possible larger population samples could have been analysed who were more iodine deficient than it is also possible to modify the quantity of KI in salt for the betterment and health of population