Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal

• Published in: Annals of the New York Academy of Sciences Vol. 1357; no. 1; pp. 43 - 52
• Main Authors: Spohrer, Rebecca, Knowles, Jacqueline, Jallier, Vincent, Ndiaye, Banda, Indorf, Caroline, Guinot, Philippe, Kupka, Roland
• Format: Journal Article
• Language: English
• Published: United States Blackwell Publishing Ltd 01.11.2015; Wiley Subscription Services, Inc
• Subjects: Absorption, Physicochemical; Adult; bouillon seasoning; Broths; Child; condiment fortification; Condiments - analysis; Consumption; Control; Cooking; Diet - ethnology; Flavoring Agents - administration & dosage; Flavoring Agents - analysis; Food Storage; Food, Fortified - analysis; Food, Preserved - analysis; Heating; Humans; Humidity; Intakes; Intestinal Absorption; Iodine; Iodine - administration & dosage; Iodine - analysis; Iodine - metabolism; iodine deficiency disorders; Models, Biological; Nutritive Value; optimal iodine nutrition; Oryza - chemistry; Recommended Dietary Allowances; Salt; Seeds - chemistry; Senegal; Sodium Chloride, Dietary - administration & dosage; Sodium Chloride, Dietary - analysis; universal salt iodization; Senegal; ASE, Senegal; Africa; condiment fortification; iodine deficiency disorders; optimal iodine nutrition; bouillon seasoning; universal salt iodization
• ISSN: 0077-8923; 1749-6632
• DOI: 10.1111/nyas.12963

Universal salt iodization (USI) is the main global strategy to eliminate iodine deficiency. Regulation of USI programs often omits salt used in processed foods, despite their increasing contribution to salt intake. In West Africa, bouillon seasoning is a widely consumed source of salt and is therefore relevant to USI effectiveness. To develop program guidance around iodine in bouillon, iodine retention in 13 bouillon brands commercially available in Senegal was measured over 6 months. Iodine content was measured in broth using various water volumes and cooking times, as well as in rice cooked in the broth. Average iodine loss in bouillon over 6 months in 95% humidity at 40–40.5 °C was 4.5% (13.6% for cubes and 0.8% for powder sachets). Iodine was retained in broth with cooking times of up to an hour and in rice cooked in broth. Modeling of contribution to iodine intake revealed that bouillon is an important source of dietary iodine in Senegal. Results may inform salt iodization standards and regulation in Senegal and countries with similar bouillon consumption levels.