Salt: Iodised Or Non-iodised?

Salt is an essential ingredient in every Nepali kitchen. It not only enhances the taste of various foods but also helps keep our bodies healthy. Its medical functions involve regulating fluid, maintaining nerve and digestive system. If one fails to have proper intake of salt, it results in muscle problems. However, physicians suggest taking salt in moderate amounts. Taking insufficient or excessive salt causes various health complications. Consuming too much salt increases the risk of high blood pressure, heart problems, and loss of bone density. Similarly, lack of sodium gives rise to low blood pressure, neurological problems and occasional muscle cramps. Salt is categorised into two types: iodised and non-iodised. The iodised salt contains iodine critical for regulating the thyroid but the plain salt has only sodium chloride.

Experts prescribe taking iodised salt to overcome iodine deficiency as well as maintain metabolism and develop the brain. Research has shown that for those who regularly eat seafood, eggs or dairy products, iodised salt is not necessary but it serves as nutrient element for health for those who have no access to the above-mentioned food. But here is the caveat – both excessive and insufficient iodised salt do not promote health. Now Nepali consumers face a sort of dilemma with regard to the intake of less or non-iodised salt that is available in the market. After the government authorised the private sector to import the salt, the non-iodised salt of various brands is sold in the market. On the other hand, the state-owned Salt Trading Corporation (STC) has been supplying the iodised salt. As the government has not issued any clear directive on how much non-iodised salt a person should take, the experts have raised concerns about their negative impact on people's health.

Those with high blood pressure can reduce the intake of iodised salt but children and people living in high-altitude areas need more iodine. This is a reason why the Ministry of Health has recommended the use of iodised salt with the logo of two children sold by STC for everyone, according to a news report of this daily. The consumption of iodised salt has significantly contributed to controlling the goiter cases that occur when the thyroid gland grows larger. In Nepal, the visible goiter rates declined from 55 per cent in 1965 to a negligible 0.4 per cent by 2007. The Nepal Demographic and Health Survey 2011 disclosed that visible goiter cases were nil among the population.

However, the government decided to distribute the salt with low iodine after its survey in 2016 found that the adverse impact of the consumption of high iodised salt on consumers, particularly, the children. They were detected with a high prevalence of hyperthyroidism. The findings show that more than two-thirds of the population was consuming iodine far in excess of the recommended levels. The World Health Organisation recommends iodine concentration at 15 to 40 ppm per kg. There is a need to reduce the level of excessive iodine, distribute salt through a single channel and monitor the market and the impact of non-iodised salt on public health. It is imperative for the government to conduct another survey to assess the impact of the consumption of less iodised salt. It is with the continued medical research that the real impact of salt intake can be determined. This will also help allay the prevalent confusion among people about whether to consume iodised or non-iodised salt.