بررسی میزان ید نمک‌های خوراکی در سطح مصرف خانوارهای تحت پوشش معاونت بهداشت دانشگاه علوم پزشکی تهران، سال 1395

Background and Objective: Iodized salt is one of the most important sources iodine in Iran. Former studies show that the iodine levels were insufficient both in distribution and consumption levels. The aim of this descriptive-analytical sectional study was to investigate the iodine content in table salts used by families covered by health services of Tehran University of Medical Sciences during 2017. Materials and Methods: 315 families from SIB (Integrated Health System) with random sampling method were studied. A questionnaire was filled out through interviews and salt samples were taken for analysis. The iodine in all samples was measured by iodine-meter kits and one third of the samples were also measured by titration. Results: The average iodized salt consumed by the families was 18.53 µg/g iodine, which is less than the national standard. Iodine amount in %12 of the samples was not in compliance with WHO standards. In %59 of the samples, there was less iodine amount than the previous standard level set by the Iranian Ministry of Health (20-55 µg/g iodine). None of the samples were compatible with the new standards set by the Iranian Ministry of Health (30-60 µg/g iodine). Conclusion: it was found that there is no meaningful relation between the variables such as Material, type of salt container and the amounts of iodine (p>0.05).  Families are not aware of the effects of iodine deficiency.