Abstract:
Introduction. Iodine is a trace element, essential in the synthesis of thyroid hormones. Iodine
deficiency affects about two billion people and is the leading preventable cause of intellectual
disabilities. From 30 to 20 mg of iodine that exist in the adult human body, 8-10 mg are
concentrated in the thyroid gland, which has a special need for this element. It is considered that
optimal quantity of iodine is about 100-200 μg daily. Recommendations are between 40 and 50
μg for infants up to 12 months, 70 - 90 μg for children up to seven years, 120 - 150 μg for
students. In areas where there is little iodine in the diet, iodine deficiency gives rise to
hypothyroidism. An efficient prophylaxis of endemic dystrophy is administration of iodized salt.
The addition of iodine to table salt has largely eliminated this problem in the wealthier countries
and served as a method of prophylaxis of endemic goiter. For iodine loss prevention, salt must be
pure, kept in cool dry spaces and used only within the validity period.
Aim of the study. To perform the analysis of salt assortment in the food-market networks and
assess the iodine content as well as content loss over time in different types of kitchen salt.
Materials and methods. We conducted the market analysis of the salt assortment present in the
food shop networks in Chisinau. The assortment is presented by 27 types of kitchen salt, of
which 7 are expensive. From the remaining 20 types, only 6 are iodized. Under laboratory
conditions, using ionometry and spectrophotometry, we tested these 6 types of iodine salt for real
iodine presence. The experience has been repeated over 15 days to see the dynamic stability of
iodine in salt, and over the next 2 years, the experience has been repeated every 6 months to see
the changes that have occurred.
Results. In most salt samples tested, iodine concentration was determined within the normal
range, except for one type of salt imported from the European Union, with a 19,42 mg/kg
concentration at first test and 17,96 mg/kg after 15 days, which proves an instability of the iodine
compounds and a concentration below the initial limit. Otherwise, was determined the
elimination of the iodine compounds from 1 to 4 percent in 15 days from the initial concentration
at the opening of the pack and during the 6 months, the percentage reached 10% of the initial
concentration.
Conclusion. In the Republic of Moldova, most of the salt on the market is non-iodized. Iodized
salt in the Republic of Moldova corresponds to the iodine load of 83% of the total volume
marketed in municipal food shop networks. It is recommended to use iodized salt with
commercial brand exchange for prevention of deficient iodine state.
