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

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.