You will now take less iodine in salt

It is a commodity found in almost all homes, but few pay attention to the contents of a packet of salt.

The packet reads: “This salt is fortified with iodine as recommended by the heath authorities for prevention of goitre. Iodine content 0.01 per cent.”

Although few read the contents, it is a requirement of the law to read and know what is used to make the foods people eat.

In about two weeks, the amount of iodine in salt will change, and, as is the norm, may go unnoticed.

The government has moved to reduce the level of iodine in salt following research revealing high intake among Kenyans and in line with new recommendations from the World Health Organisation, which has standardised iodine levels at between 33 – 67mg.

In a special gazette notice of October 9, 2009 under the Food, Drugs and Chemical Substances Act, the Minister for Public Health and Sanitation, Mrs Beth Mugo, amended the law to significantly reduce the levels of potassium iodate used to make iodine.

According to the new regulations, Kenya is reducing iodine levels from 168.5mg to “a minimum of 50mg and a maximum of 84mg.”

Expensive ingredient

Salt manufacturers, who say they have been lobbying for the reduction for more than 10 years, have hailed the move.

Beyond the health concerns, the manufacturers say they have shouldered high production costs sourcing for potassium iodate, “an expensive but extremely essential” ingredient in producing edible table salt.

“The levels of iodine have been very high, but since we are governed by regulations set by the Ministry of Health, our prerogative is to follow that law in our production,” said Kibiti Kimiri, chief accountant at Kensalt, one of the leading manufacturers of salt in East Africa.

Research has revealed that iodine taken in high quantities is harmful to health. But for a long time, the concern has been on too little or the lack iodine in salt.

It is documented that the lack of it causes mental and neurological impairment, leading to poor performance at school, reduced intellectual ability, and impaired work capacity.

Globally, the United Nations Children’s Fund, which has been at the forefront to fight iodine deficiency disorders, estimated that 66 per cent of households have access to iodised salt.

Now, the tables are turning to over-use of iodine and the society will have to live with that.

The health implications of either too low or too high levels of the substance are almost the same — enlarged thyroid glands which result to goitre.

However, the controversy is not new, but the WHO has now moved to act on the suggestions guided by numerous researches by review iodine recommendation.

A nationwide study conducted by the Kenya Medical Research Institute in 2003/ 2004 and commissioned by the Ministry of Health found that a sizeable number of the population— about 25 per cent — had high iodine levels.

“Ingesting too much iodine results to iodine induced hyper-thyroidism, a condition that leads to over production of thyroid hormones in the blood,” said Terry Wafuafua, chief nutrition officer at the Ministry of Public Health and Sanitation.

Thyroid glands stimulate metabolism linked to weight control, burning of calories, and body temperature.

Are you intolerant to heat, yet you are not menopausal? Do you have increased bowel movement?

Are you suffering from breathlessness, insomnia, unexplained nervousness or fatigue? These are common symptoms of too much iodine in the body.

Others are faster heart-beat, muscle weakness, trembling hands and weight loss.

Research has further shown that high iodine levels in the body can trigger auto immune thyroiditis disease, caused by the body’s own immune system attacking tissues.

Now the government has directed manufacturers to reduce potassium iodate by half.