To maximize profit, 50% of retailed salt not iodised: Food Safety Dept

COIMBATORE: In a recent drive conducted by the food safety department in the district, officials found that over 50% of salt samples that they collected were not iodised, making the salt substandard.

With iodine deficiency often leading to disability and sometimes even death in human beings, the food safety department went on a state-wide drive, in December last year, collecting almost 500 samples of salt from production houses and retailers, with more focus on the former. Of the 26 samples that were collected in the district, 13 of them were found to be misbranded and of substandard quality.

"The 13 samples lacked iodine content," said district food safety officer R Kathiravan. "Iodine fructification in salt has been made compulsory by the government, because we have a high rate of goiter in the country," he said.

Iodine deficiency in human beings also leads to goiter, which is a condition that leads to hyperthyroidism and hypothyroidism in the form of increased metabolism, heavy breathing and blood pressure. Iodine deficiency also leads to intellectual disabilities and cretinism, and interferes in growth.

A study published in the Indian Journal of Public Health in 2010 found that the goiter rate among 1,230 school children, between the ages of six and 12 in Tamil Nadu, was around 13.5%. They also found that only 56% of the children had iodine excretion of less than 100g/L, which is considered the standard expected levels.

Doctors say that salt is the perfect component for iodine intake, "because it has to be consumed in small doses but regularly". "If Iodine is taken in large quantities it could lead to toxicity, but it is important that it is always in the body," said the deputy director of public health Dr A Somasundaram. "This is a prophylactic measure to control Iodine deficiency disorder," he said.

However, many salt manufacturers fail to fructify their product with iodine to cut costs. "It costs around 3 to fructify one kg of salt. So instead of making a profit of Rs 0.50 per kg, they can make Rs2.50 per kg if they don't iodise the salt," said a food safety officer.

Manufacturers try creating loopholes by printing minute disclaimers in the packet corner that states "only for industrial use". "They make it look the product is meant for use as a preservative in pickles, masala powders and other items," said Kathiravan. "But they end up distributing it to small and medium-sized departmental stores, where many people pick up the cheapest packet of salt," he added.

Experts recommend that people pick up salt made by well-known brands that stick to guidelines and are able to preserve the product well. While the iodine content in salt has to be 30 ppm after it is manufactured, it has to be 15 ppm during consumption." Half of the iodine content gets absorbed during transport especially when exposed to sunlight," said Kathiravan.