IOSR Journal of Nursing and Health Science (IOSR-JNHS) e-ISSN: 2320–1959.p- ISSN: 2320–1940 Volume 9, Issue 6 Ser. I (Nov. – Dec. 2020), PP 49-53 www.iosrjournals.org DOI: 10.9790/1959-0906014953 www.iosrjournals.org 49 | Page Assessment of Iodine Content in Commonly Consumed Salts in Osun State, Nigeria. 1 Akinola O.O, 2 Oguntade O.I, 3 Akinyemi A.O, 4 Adeyemo G.A . 1 Department of Nutrition & Dietetics, Federal Polytechnic, Ede, Osun State, Nigeria. 2 Department of Nutrition & Dietetics, Olabisi Onabanjo University Ago-Iwoye, Ogun State, Nigeria. 3Dietetics Department, State Hospital, Osogbo, Osun State, Nigeria. 4 Department of Nutrition & Dietetics, Ladoke Akintola University of Technology, Ogbomoso, Osun State, Nigeria. Corresponding author: Akinola O.O Abstract: Background: Iodine is one of the most recognized micronutrient along with Vitamin A, Calcium, etc. It is needed in the human body in trace quantity and is a major component of the thyroid hormone. in the annual global production of over 200 million tons of salt, only about 6% is used for human consumption. This study assessed iodine content in commonly consumed salts in Osun State. Common salt is a mineral composed primarily of Sodium Chloride (Nacl). Materials and Methods: Three samples of commonly consumed salts of different households and eateries in Osun state, Nigeria were analyzed for iodine content. Mr. Chef, Dangote salts and the locally produced salts (unbranded) were the most popular salts found in all the households visited. Cross sectional study was used where 100 house hold including eateries were considered. Results: Result of the study conducted shows that 80% of salt consumers store their salts in a closed plastic container, while 18% and 02% of the consumers keep their salts in a packaging material and in open container respectively. The result of analysis carried out to ascertain the iodine content of salt samples, it was observed that all salt samples analyzed contain certain percentage of iodine of which majority of the salt samples are above the minimum level but are below the NAFDAC approved iodine content in Nigeria, while the unbranded salt (locally produced salt) was extremely below the minimum level of 30 (ppm) recommended at retail sale. In conclusion, salts should be in good packaging materials and appropriately stored so as to prevent loss of iodine. Conclusion: It is recommended that consumers should be informed or enlightened on the basic reason for consuming iodized salts. Key words: Salts, iodine, Packaging, storage. --------------------------------------------------------------------------------------------------------------------------------------- Date of Submission: 06-11-2020 Date of acceptance: 21-11-2020 --------------------------------------------------------------------------------------------------------------------------------------- I. Introduction Salt is a chemical compound called Sodium Chloride, with the formula NaCl. Sodium Chloride consist of 40% sodium and 60% chlorine, (1). Iodine is one of the most recognized micronutrient along with Vitamin A, Calcium, etc. It is needed in the human body in trace quantity and is a major component of the thyroid hormone. Humans cannot synthesize iodine rather; consumption of crops grown on the soil where iodine is present creates a pathway for iodine ingestion. Sea foods have been identified as the richest source of dietary source of iodine since the oceans contain sufficient amounts of iodine. Iodine is an element that is needed for the production of thyroid hormone. If there is no enough iodine in the body, there will not be enough thyroid hormone. Thus, the deficiency of iodine can lead to enlargement of the thyroid, hypothyroidism and mental retardation in infants and children whose mothers were iodine deficient during pregnancy (2). The natural dietary sources of iodine include milk, vegetables, fruits, cereals, eggs, meat, spinach and sea foods (3). However, natural sources of iodine may not be in bioavailable form and the concentration of iodine may be loss. So, in order to achieve adequate iodine intake, consumption of iodized salt is necessary (4). The low content of iodine in staple diet results in decline in the rate of synthesis of the thyroid hormone Deficiency Disorder (IDD), these secondary factors result in IDD regardless of adequate intake of iodine in diet (5). Salt is a vital substance for the survival of all living creatures particularly humans. Water and salt regulate the water content of the body Salt forces some water to stay outside the cells. It balances the amount of water that stays outside the cells. There are two oceans of water in the body; one ocean is held inside the cells of the body and the other