DPH instructs district health officials to initiate measures to prevent iodine deficiency disorders
In a meeting with the district officials, DPH stated that the surge in rock salt sales across the state has raised significant concerns, as many people are purchasing it at a premium price, under the misconception that it is a healthier alternative to traditional iodized salt for daily cooking.
Directorate of Public health and preventive medicine
CHENNAI: The Directorate of Public Health and Preventive Medicine (DPH) has instructed District Health Officers to take measures under the National Iodine Deficiency Disorder Control Programme (NIDDCP) to ensure the prevention of iodine deficiency disorders.
In a meeting with the officials, DPH stated that the surge in the sale of rock salt across the State has raised significant concerns. Many people are purchasing it at a premium price under the misconception that it was a healthier alternative to traditional iodised salt for daily cooking.
To tackle this myth, officials have been instructed to create widespread awareness on educating the public on the benefits of usage of iodised salt, and the risk in the regular use of non-iodised salt in cooking and its adverse effects on health.
While rock salt is believed to be more ‘natural’, it’s reported that most rock salt brands lack iodine, a crucial nutrient for human health. To combat the adverse effects of iodine deficiency disorders, it was made mandatory to iodise all edible common salt for human consumption.
The DHO have also been asked to conduct capacity-building programmes to salt manufactures, distributors, wholesale and retail shop owners regarding the importance of iodised salt, in coordination with Designated Food Safety officers. If standards are not met, officials will have to share the reports of salt samples tested by Health Inspectors and ASHAs and state surveillance reports to Designated Food Safety officers to take further action.
To prevent non-communicable diseases, adults must consume less than 5 gm (about one teaspoon) of salt per day or 1.5 to 2.3 gm of sodium per day (equivalent to 3.8 to 5.8 grams of salt).
Officials should spread awareness about it in all the stakeholder departments and display awareness messages in all Public Health Programmes of the districts. Meetings should also be conducted at the district level under NIDDCP periodically to allow coordinated discussions and actions to enhance iodised salt coverage in the districts.
