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Journal of Food Quality
Volume 2017 (2017), Article ID 5489125, 6 pages
Research Article

Comparing the Quality of Iodine in Edible Salt in Iranian Households Living in the Southern Province of Khorasan-e-Razavi Using WHO Standards (Years 2010–2015)

1Faculty of Health, Department of Public Health, Gonabad University of Medical Sciences, Gonabad, Iran
2Department of Basic Sciences, Gonabad University of Medical Sciences, Gonabad, Iran
3Department of Environmental Health, Gonabad University of Medical Sciences, Gonabad, Iran
4Faculty of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran

Correspondence should be addressed to Hamid Ramezani Awal Riabi; moc.liamg@56inazemardimah

Received 25 July 2016; Revised 12 November 2016; Accepted 20 December 2016; Published 27 February 2017

Academic Editor: Jesús Lozano

Copyright © 2017 Hamed Ramezani Awal Riabi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Iodine deficiency disorder among Iranians is a major health-related issue. The aim of this study was to determine iodine concentration in household salt. To sample the iodized salt products, the authors visited all wholesale warehouses of two cities of Bajestan and Gonabad in Khorasan-Razavi, Iran, and randomly purchased three packages of each brand of factory salt distributed through those centers. The sampling procedure was continued over the course of five years (2010–2015). In the 5-year study period, 82 samples of 23 different brands of factory salt were sampled. The most frequent samples were classified into three groups based on their iodine content (ppm = mg iodine per kg of salt): under standard limit (<20 ppm); allowable standard limit (20–50 ppm); over standard limit (>50 ppm). The tests showed that 67% of samples maintained a good level, 26.8% possessed an acceptable level, and 6% had unacceptable levels of iodine. Mean and standard deviation of the salt iodine content were 24.7 and 13.7, respectively. According to the results, the iodine content of samples showed significant differences with international standards (40 ppm), and this highlights the necessity of stricter monitoring of the salt production.