|
Iodised salt (also spelled iodized salt) is table salt mixed with a minute amount of various salts of the element iodine. The ingestion of iodine prevents iodine deficiency. Worldwide, iodine deficiency affects about two billion people and is the leading preventable cause of intellectual and developmental disabilities.〔 Deficiency also causes thyroid gland problems, including "endemic goitre". In many countries, iodine deficiency is a major public health problem that can be cheaply addressed by purposely adding small amounts of iodine to the sodium chloride salt. Iodine is a micronutrient and dietary mineral that is naturally present in the food supply in some regions, especially near sea coasts, but is generally quite rare in the Earth's crust, since iodine is a so-called "heavy" element and abundance of chemical elements generally declines with greater atomic mass. Where natural levels of iodine in the soil are low and the iodine is not taken up by vegetables, iodine added to salt provides the small but essential amount of iodide needed by humans. An opened package of table salt with iodide may rapidly lose its iodine content through the process of oxidation and iodine sublimation.〔Diosady, L. L., and M. G. Venkatesh Mannar. "Stability of iodine in iodized salt." 8th World Salt Symposium. Amsterdam: Elsevier. 2000.〕 ==Chemistry, biochemistry and nutritional aspects== Four inorganic compounds are used as iodide sources, depending on the producer: potassium iodate, potassium iodide, sodium iodate, and sodium iodide. Any of these compounds supplies the body with its iodine required for the biosynthesis of thyroxine (T4) and triiodothyronine (T3) hormones by the thyroid gland. Animals also benefit from iodine supplements, and the hydrogen iodide derivative of ethylenediamine is the main supplement to livestock feed.〔Phyllis A. Lyday "Iodine and Iodine Compounds" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2005. 〕 Salt is an effective vehicle for distributing iodine to the public because it does not spoil and is consumed in more predictable amounts than most other commodities. For example, the concentration of iodine in salt has gradually increased in Switzerland: 3.75 mg/kg in 1952, 7.5 mg/kg in 1962, 15 mg/kg in 1980, 20 mg/kg in 1998, and 25 mg/kg in 2014. These increases were found to improve iodine status in the general Swiss population. Salt that is iodised with iodide may slowly lose its iodine content by exposure to excess air over long periods.〔Katarzyna Waszkowiak & Krystyna Szymandera-Buszka. Effect of storage conditions on potassium iodide stability in iodized table salt and collagen preparations. International Journal of Food Science & Technology. Volume 43 Issue 5, Pages 895 -899. (Published Online: 27 Nov 2007)〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Iodised salt」の詳細全文を読む スポンサード リンク
|