This document summarizes a study that analyzed 18 iodized salt samples commonly found in markets in Bangladesh to measure their iodine availability and stability under different conditions. The key findings were: - Almost all salt samples tested positive for adequate iodine levels according to national standards. However, 2 samples contained less than the minimum level of 20ppm. - Iodine stability decreased more when salts were boiled openly compared to being boiled in closed vessels. Higher boiling temperatures also led to greater iodine loss. - Iodine levels decreased over time when salts were stored openly for several weeks, with losses of up to 17% after 4 weeks. - The study concludes regular market monitoring and consumer education