Study of Iodine Content in Commercial Salt of Nepal: Examining Compliance With Regulation, Associated Hazards, and Health Effects

Iodine is a vital micronutrient necessary for thyroid hormone synthesis, growth, and neurodevelopment. Universal salt iodization was implemented globally, including in Nepal, to address the burden of iodine deficiency diseases. Despite the success, iodine loss from iodized salt due to temperature and storage practices remains an issue. The aim of this study was to determine iodine content in commercially available “Aayo Nun” two‐child logo (2CL) iodized salt and to assess its iodine stability with regard to temperature influence. Laboratory analyses were conducted between October 2021 and June 2023 at the Department of Chemical Engineering, Pulchowk Campus, using iodometric titration. The series of 10 salt samples of different manufacturing dates were tested under three temperature conditions: ambient temperature, 100°C (heated solution), and 150°C (oven‐roasted). In addition, mean iodine concentration at room temperature was found to be 67.24 ± 0.22 ppm, which was within the WHO‐accepted and national standard limit (50–60 ppm). Heating led to significant iodine losses of 12.96 % ± 0.22 % at 100°C and 18.73 % ± 0.45 % at 150°C, indicating temperature‐dependent volatilization. These results, therefore, confirm that while iodization at the time of production is sufficient for a USI program in Nepal, actual dietary intake would be below this value because of iodine loss during cooking. Public awareness on adding iodized salt at the end stage of food preparation could help. Continuous monitoring of iodine stability in salt and implementation of educational campaigns promoting appropriate salt‐handling practices can be suggested for optimal iodine nutrition and prevention of both deficiency and excess.