Original scientific paper

https://doi.org/10.32779/gf.6.5-6.1

A grain of salt – a cross-sectional study on the consumption of foods containing iodine and sodium among adults from Croatia

Ines Banjari orcid.org/0000-0002-8680-5007 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia *
Marija Dundović orcid.org/0000-0003-2424-6518 ; University Hospital Centre Osijek, Osijek, Croatia
Jadranka Karuza orcid.org/0000-0002-8374-2864 ; Private Family Physician Office affiliated to University of Rijeka, School of Medicine, Rijeka, Croatia
Marina Ferenac Kiš orcid.org/0000-0002-3496-054X ; University Hospital Centre Osijek, Osijek, Croatia/ Josip Juraj Strossmayer University of Osijek, Faculty of Medicine, Osijek, Croatia
Milica Cvijetć Stokanović ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia

* Corresponding author.

Abstract

Salt is the main dietary source of two important nutrients: iodine and sodium. Deficiency and excess of both minerals results in a number of adverse health effects. However, social media is full of misinformation regarding iodine’s role in thyroid diseases. The aim of this cross-sectional study was to determine the types of salt consumed and the consumption of foods naturally containing iodine in adults (19 to 69 years old), both genders, in charge of food shopping and/or meal preparation (N=220), in regard to their health status. Only women reported being diagnosed with Hashimoto’s thyroiditis (14.1 %) and having infertility issues (16.8 %). Sea salt is the most commonly used (62.7 %), followed by table salt (45.5 %) and Himalaya salt (29.5 %), with many using two or more types of salt simultaneously. Women diagnosed with thyroid disease were most likely to use only Himalaya salt. Foods naturally containing iodine cannot provide sufficient iodine due to low consumption; milk and dairy are consumed once a day, cheese 4 times a week, eggs 1.9 times a week, and saltwater fish 1.2 times a week. Seaweed, as the natural source with the highest content of iodine, is consumed by 5.9 % of the study participants (one has Hashimoto’s thyroiditis). Participants reported high consumption of
salt-containing seasonings, and pre-packed, ready-to-eat meals, which contribute significantly to daily sodium intake. Consumption of foods naturally containing iodine is low, but some types of salt could significantly alter iodine’s consumption. More studies are needed to determine the exact dietary iodine consumption, especially in vulnerable populations

Keywords

iodine, sodium, thyroid diseases, dietary sources, salt.

Hrčak ID:

313032

URI

https://hrcak.srce.hr/313032

Publication date:

31.12.2023.

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