Evidence map›Paper›PMID 27242918›Full record

ArticleArchives of public health = Archives belges de sante publique2016

Iodine in commercial edible iodized salts and assessment of iodine exposure in Sri Lanka.

Meththika Vithanage, Indika Herath, S S Achinthya, Tharanga Bandara, Lakshika Weerasundara, S S Mayakaduwa, Yohan Jayawardhana, Prasanna Kumarathilaka

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Archives of public health = Archives belges de sante publique, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
–field-weighted citation impact, top 98% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

6 citing papers in PubMed, 17 citations in OpenAlex.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors at 1 institution in 1 country.

Meththika VithanageChemical and Environmental Systems Modeling Research Group, National Institute of Fundamental Studies, Kandy, Sri Lanka.
Indika HerathChemical and Environmental Systems Modeling Research Group, National Institute of Fundamental Studies, Kandy, Sri Lanka.
S S AchinthyaChemical and Environmental Systems Modeling Research Group, National Institute of Fundamental Studies, Kandy, Sri Lanka.
Tharanga BandaraChemical and Environmental Systems Modeling Research Group, National Institute of Fundamental Studies, Kandy, Sri Lanka.
Lakshika WeerasundaraChemical and Environmental Systems Modeling Research Group, National Institute of Fundamental Studies, Kandy, Sri Lanka.
S S MayakaduwaChemical and Environmental Systems Modeling Research Group, National Institute of Fundamental Studies, Kandy, Sri Lanka.
Yohan JayawardhanaChemical and Environmental Systems Modeling Research Group, National Institute of Fundamental Studies, Kandy, Sri Lanka.
Prasanna KumarathilakaChemical and Environmental Systems Modeling Research Group, National Institute of Fundamental Studies, Kandy, Sri Lanka.
National Institute of Fundamental Studies · LK

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundIodine is an essential micronutrient used by the thyroid gland in the production of thyroid hormones. Both excessive and insufficient iodine intakes can cause thyroid diseases thus harmful to the human body. Inadequate iodine intake by human body causes Iodine Deficiency Disorders (IDD) and hypothyroidism. Excessive iodine intake causes Iodine Induced Hyperthyroidism (IIH). Universal Salt Iodization (USI) is the most effective way of preventing IDD. This study determined the concentrations of iodine species in commercial edible salt products, the stability of iodine at different conditions and iodine exposure at the consumer level.

methodsThe iodine contents of six commercial edible iodized salts were determined qualitatively and quantitatively for both iodide and iodate. Thereafter, the first three products of highest iodine contents, the stability of iodide at exposed to air and heat was measured after 24 hours. Risk assessment of exposure was done at four levels considering the WHO estimation.

resultsResults revealed that all of the salt products have excess iodine that is above the fortification level of 15-30 mg kg(-1) level in Sri Lanka. Iodide stability was reduced at the average percentages of 13.1, 10.7 and 11.3. The iodate loss percentages were 0, 5.7 and 0 at open air. The iodide loss percentages at the temperature of 50 °C were 4.6, 7.8 and 8.6 while at 100 °C, loss percentages were 11.1, 11.4 and 15.9 for the same salt products. The iodine exposure at lower consumption during cooking ranged 244.4-432.2 μg/day while 325.9-576.3 μg/day for medium consumption, 407.4-720.4 μg/day for moderate high salt consumptions and 488.8-864.4 μg/day for high salt consumptions. As a total 95.8 % cases can cause IIH and only 4.1 % of them can provide optimal iodine nutrition in a population. Iodine exposure without cooking ranged 305.5-540.3 μg/day for low salt consumption, 407.4-720.4 μg/day for medium consumption and 509.2-900.5 μg/day for moderate high consumption and 611.1-1080.6 μg/day for high salt consumptions.

conclusionsAll of the incidents (100 %) of consumption without cooking at the household level can cause excessive iodine intake and IIH in a population.

Indexed as

Edible saltsExposureFortification levelHypothyroidismIodateIodideIodine Deficiency Disorders (IDD)Iodine Induced Hyperthyroidism (IIH)NutritionRisk assessmentUniversal Salt Iodization (USI)

Identifiers

PMID27242918
PMCPMC4885120
OpenAlexW2336798911

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.