This document summarizes a study on the retention of iodine from iodized salt and inherent food iodine in commonly used Indian recipes. The study evaluated iodine content in 23 states, 48 districts, salt and drinking water samples. It found varying levels of iodine retention (4.3-97.1%) depending on cooking method, with pressure cooking and deep frying retaining the most iodine and shallow frying retaining the least. Different states and recipes varied widely in iodized content. Iodized salt and milk bread provided more iodine per slice than non-iodized alternatives. The study provides valuable data on ensuring adequate iodine intake from local diets.

1. Retention of Iodine from Iodized salt and inherent
food iodine in commonly used Indian recipes
T Longvah
National Institute of Nutrition
Hyderabad – 500 007
AP India

2. IODINE
• Elemental iodine discovered in 1811.
• Iodine occurs as a blue-black solid, which sublimes into
gaseous form at room temperature.
• Iodine with atomic weight of 126.9 is the heaviest and the
least electronegative among the naturally occurring
member of the halogens
• Iodine is a nutrient that is needed daily in a minute
quantity
• The body contains between 15 and 20 mg of iodine and
two-third of it is found in the thyroid gland

3. THYROID GLAND
• Thyroid traps iodine for the production of hormones T3 & T4
• Thyroid hormones regulates a wide range of action such as
 Brain development and maturation
 Physical growth and development
 Energy expenditure
 Regulating function of multiple organs

4. I
OH
NH2
II
O CH2
CH
COOH
Triiodothyronine (T3)
OH
I NH2
I
I
I
O CH2
CH
COOH
Thyroxine (T4)
THYROID HORMONES

5. SOURCES OF IODINE
• Food is the main source of iodine
– Milk, Meat, fish & dairy products
– Vegetables, cereals, fruits
• Sea fish & seaweeds are rich sources of iodine
• Sea salt is a poor source of iodine

6. IODINE REQUIREMENTS
Age Group
Iodine Requirement
(µg/day)
0 – 84 months 90
7 – 12 years 120
> 12 years 150
Pregnant & Lactating
Women
200
WHO, UNICEF, ICCIDD Recommendation 2001

7. SPECTRUM OF IODINE DEFICIENCY DISORDERS
Life stages Effects
Foetus Abortions, Stillbirths, Congenital anomalies
Increased perinatal mortality
Increased infant mortality
Neurological cretinism: mental deficiency, deaf
mutism, spastic diplegia, and squint
Myxedematous cretinism: mental deficiency and
dwarfism
Psychomotor defects
Neonate Neonatal goitre, Neonatal hypothyroidism
Child and
Adolescent
Goitre
Juvenile hypothyroidism
Impaired mental function
Retarded physical development
Adult Goitre with its complications, Hypothyroidism
Impaired mental function

8. THE IDD PYRAMID
• IDD is a worldwide
major public health
problem. Globally 1.5
billion- risk of Iodine
deficiency disorders.
• In India it is estimated
that 120 million
people in India are at
risk of iodine
deficiency disorders
of which 60 million
have goiter, 2.2
million are cretins
and 6.6 million have
milder neurological
disorders.
1%-10%
5% -30%
30% - 70%
Goitre &
Cretinism
Some brain
damage
Less active
population due to
decreased thyroid
function
(hypothyroidism)

9. GOVERMENT POLICY ON IDD
• In 1983, Government of India took policy decision
to iodize all salt meant for human consumption
– Universal Salt Iodization (USI)
• The National iodine deficiency disorders control
programme was set up with the goal to Reduce the
prevalence of Iodine Deficiency Disorders below
10% in the entire country by 2012
• “Elimination of goiter” was included in Prime
Minister’s 20-point National Development Program

10. Individual
Iodine Status
Wholesale
Retail
Traders
Household
Salt
Production
Salt for
Food
Industry
Table
Salt
Other Iodine Sources
Food air water
and beverages
IODINE SUPPLY TO THE POPULATION
Process monitoring
Impact
monitoring

11. COST OF SALT IODIZATION
Total annual requirement of iodized salt in India
for 1,000 million population @5kg/person/year
5 million tons
Iodine required for salt iodisation@30ppm
(30gm/ton)
150,000 kg
(150 tons)
Price of iodine @ Rs. 666/Kg,
Therefore total price for 150 tons
Rs. 10 million
Cost of iodine/person/year 10 paise

12. 12
90% or more
50% to 89%
Less than 50%
No recent data
LEVELS OF IODIZED SALT COVERAGE
Source: UNICEF (2002)

13. IODIZED SALT
• Iodized salt remains the single most effective
means of eradicating IDD in India
• Concerns on the implementation of USI
• Vegans not consuming iodine
supplements, seaweeds or related products
may be at risk of IDD
• Wide diversity of food recipes consumed
throughout the country

14. IODINE LOSS FROM IODIZED SALT
• Iodine added during salt production
• Uneven distribution, loss during transportation and
storage affects iodine availability from iodized salt
• Iodine in iodized salt also lost during the cooking
processes
• The WHO/UNICEF suggested there might be 20% loss
during cooking
• Limited available studies have shown the losses from
different food preparations ranging between 30 – 70%
• Detailed information on retention of iodine from
iodized salt necessary to ensure adequate supply of
iodine

15. OBJECTIVES OF THE STUDY
• Study initiated to evaluate the retention of
iodine in most commonly used Indian recipes
• Retention of inherent food iodine during the
cooking process
• Investigate the iodine content in salt and
drinking water samples
• Bread and milk as a source of iodine
• Study covered 23 states and 48 districts

16. IODINE CONTENT IN DRINKING WATER (µg/L)
19.7
11.7
11.3
2.7
17
9.7
8.3
6.2
11.9
15.8
13.9
2.4
4
1.3
7.3
9.9
3.6
3.2
23.2
8
7.2
13.8
0
5
10
15
20
25

17. IODINE CONTENT IN SALT SAMPLES (ppm)
0
10
20
30
40
50
60
70
Minimum Mean Maximum

18. IODINE RETENTION (%) AND CONTENT (µg/100g) OF
COOKED RECIPES (0 - 20% RETENTION)
Recipe % Iodine Retention
Iodine content
(µg/100g)
Makka Googrk 4.3 4.3
Fenugreek leavesl 5.5 2.3
Lady finger
Vegetablel 6.6 1.9
Radish Leavesk 11.8 4.6
Meethi Danasabzik 12.1 2.0
Mutton currym 12.5 7.5
Chavla vegetablem 17.1 4.8
Pachkuta
Vegetablek 18.3 2.2

19. Recipe % Iodine Retention Iodine content (µg/100g)
Sem ki Phalik 23.0 6.0
Chickenm 27.4 15.3
Aloo ghobi vegetablem 32.1 11.6
Pannerl 32.8 19.3
Beans curryf 33.1 21.2
Gaur-patha vegetablek 33.1 17.9
Green gram dalk 34.1 6.1
Raya Sagt 36.0 48.6
Boxva kochu Sagj 36.3 24.5
Brinjal Vegetablel 36.3 7.4
Dim curryj 36.3 19.5
Chanra-fish Curryg 37.8 60.8
Fish curryd 39.3 50.6
Ringan-batata currye 39.7 28.5
Karkal curryj 39.8 16.6
IODINE RETENTION (%) AND CONTENT (µg/100g) OF
COOKED RECIPES (20 - 40% RETENTION)

20. Recipe
% Iodine
Retention
Iodine
content
(µg/100g)
Eracheryd 41.0 17.7
Suktoj 41.6 11.0
Usalf 41.7 19.1
Momo (Non
Veg)t 41.8 28.6
Istud 43.2 15.0
Bottle guard
vegetablel 45.5 10.5
Brinjal
bhajia 46.9 42.4
Eronbav 46.9 28.0
Jawar rotib 48.0 22.0
Dal + GLa 50.0 82.0
Ulava
Kattua 51.7 36.0
ontinued.....
Recipe
% Iodine
Retention
Iodine
content
(µg/100g)
Thadarju
ka bhagie 52.9 65.3
Barda Pitlaa 54.1 21.5
Bhaigan
bhagif 54.2 18.0
Aamtif 54.5 26.3
Fish fry
curryh 55.2 21.6
Tapiocad 55.3 31.6
Vadac 56.5 55.5
Jowar roti 57.4 56.0
Palank
saagj 58.1 63.0
Theplae 58.9 63.0
IODINE RETENTION (%) AND CONTENT (µg/100g) OF
COOKED RECIPES (40 - 60% RETENTION)

21. Recipe
% Iodine
Retention
Iodine
content
(µg/100g)
Kadhiq 63.0 43.5
Haakr 63.2 45.9
Khadie 63.5 37.2
Vatli dalf 63.7 30.7
Kadhil 65.0 41.4
Alu-paratai 66.7 30.6
Mixed
Vegetables 68.9 40.7
Rotlae 68.9 68.0
Dale (Tuar) 69.6 68.2
Mixed
Vegetablen 70.8 69.6
Karela fryi 71.4 81.0
Palak
bhagif 72.2 58.8
Koval fryi 72.5 82.1
Recipe
% Iodine
Retention
Iodine
content
(µg/100g)
Baigan
bhartan 73.7 97.5
Dal dhoklae 73.7 66.5
Putimasu 73.9 46.6
Malka ki
dalo 74.1 70.4
Aloo sabzin 74.2 96.2
Pohab 74.6 72.0
Cabbage ka
Bagie 75.1 90.1
Akki Rotib 75.4 52.0
Sambarc 75.5 34.4
Palak
paneeri 77.2 36.9
Idlyc 79.8 33.3
IODINE RETENTION (%) AND CONTENT (µg/100g) OF
COOKED RECIPES (60 - 80% RETENTION)

22. IODINE RETENTION (%) AND CONTENT (µg/100g) OF
COOKED RECIPES (80 - 100% RETENTION)
Recipe
% Iodine
Retention
Iodine
content
(µg/100g)
Bhatt ki
dals 81.1 44.5
Alu-fryi 81.7 60.7
Rajma dals 81.7 60.0
Vanghibat
hb 82.7 35.6
Choleo 83.1 28.0
Veg.kabab
14 83.1 70.1
Urad ki
dalo 83.6 40.0
Dum alooq 83.9 66.5
Mixed dalp 84.4 51.6
Recipe
% Iodine
Retention
Iodine
content
(µg/100g)
Sambarb 84.6 34.8
Chakemw 85.2 44.8
Pairuiv 86.0 47.3
Aloo
paranthaq 86.9 59.5
Fish fryj 87.6 30.4
Urad badip 88.1 46.5
Khichdip 88.8 47.2
Kale
chaner 90.3 36.2
Alu-sabjii 95.4 66.0
Purim 97.1 17.6

23. IODINE RETENTION OF COOKED RECIPES FROM
DIFFERENT STATES (%)
0
20
40
60
80
100
120
Minimum Mean Maximum

24. IODINE CONTENT (µg/100g) OF COOKED RECIPES FROM
DIFFERENT STATES
0
20
40
60
80
100
120
Minimum Mean Maximum

25. EFFECT OF PREPARATION METHODS ON IODINE
RETENTION
Preparation method Number of recipes
% Iodine retention
Mean Range
Shallow frying with
oil
32 52.2 ± 23.4 5.5 - 84.0
Boiling 9 52.8 ± 27.2 12.1 – 86.0
Frying and boiling 37 54.6 ± 22.5 12.5 – 95.4
Shallow frying
without oil
11 63.4 ± 16.2 37.5 – 86.9
Boiling and oil
seasoning
13 64.5 ± 13.2 42.4 – 78.5
Steaming 5 68.1 ± 16.1 41.8 – 86.4
Shallow frying and
cooking
6 68.5 ± 10.2 57.6 – 85.8
Pressure cooking
and shallow frying
16 68.9 ± 17.0 34.1 – 85.9
Deep frying 3 77.8 ± 20.7 56.0 – 97.1
Pressure cooking 8 82.2 ± 6.2 74.1 – 88.8

26. POSTHOC MULTIPLE COMPARISON OF DIFFERENT
COOKING METHODS ON IODINE RETENTION
Shallow
frying
with oil
Boiling
Frying
+
boiling
Shallow
frying
without
oil
Boiling + oil
seasoning
Steaming
Shallow
frying +
cooking
Pressure
cooking
+ shallow
frying
Deep
frying
Pressure
cooking
Shallow frying
with oil - - - - - - - * * *
Boiling
- - - - - - - * - *
Frying + boiling
- - - - - - - - - -
Shallow frying
without oil - - - - - - - - - -
Boiling + oil
seasoning * - - - - - - - - -
Steaming
- - - - - - - - - -
Shallow frying
+cooking - - - - - - - - - -
Pressure cooking
+ shallow frying * - * - - - - - - -
Deep frying
* - - - - - - - - -
Pressure cooking
* * * - - - - - - -
- Not significant * P<0.05 using Least significant difference posthoc method

27. Iodine content in different bread types
Bread
type
Salt
type
n
Weight/slice (g)
Iodine content
(µg/100g)
Iodine
content/Slice
Mean Range Mean Range Mean Range
Milk
bread
Iodized 18 20.4± 3.8 14.5 – 26.6 23.4± 2.2 19.8 – 26.5 4.7±0.9 3.3 – 6.6
Non
iodized
8 18.1±2.8 15.2 – 23.6 3.8± 0.7 2.8 –4.5 0.74± 0.2 0.5 – 0.9
Sandwic
h bread
Iodized 15 28.5 ± 2.2 24.6 – 32.8 26.5±2.9 20.3 – 30.4 7.6 ± 1.1 5.3 – 8.9
Non
iodized
5 27.5± 2.4 25.4 – 31.4 3.7± 0.3 3.3 – 4.1 0.95± 0.1 0.8 – 1.1
Whole
wheat
bread
Iodized 13 26.6± 3.1 22.3 – 32.4 25.5± 3.5 20.1 – 32.7 6.8± 1.3 4.7 – 8.4
Non
iodized
5 26.7± 4.2 19.8 – 30.4 3.7±0.5 3.2 – 4.5 0.96± 0.2 0.7 – 1.2
All bread
types
Iodized 46 24.8±4.7 14.5 – 32.8 25.0± 3.1 20.1 – 32.7 6.25±1.6 3.3 – 8.9
Non
iodized
18 23.1 ± 5.5 15.2 – 31.4 3.74± 0.5 2.8 – 4.5 0.9 ± 0.2 0.53 – 1.19

28. IODINE CONTENT IN MILK SAMPLES (µg/L)
0
100
200
300
400
500
600
700
A B C D Total
Minimum Mean Maximum

29. RETENTION OF INHERENT FOOD IODINE
Recipe
Iodine Retention (% )
Without
Iodised
Salt
With
Iodised
Salt
Alu parantha 61.5 86.9
Alu Sabji 54.5 74.2
Bajra Roti 77.1 67.5
Bangain
Bharta
61.4 73.7
Brinjal Fry 42.9 53.2
Chakem 82.9 85.2
Chhole 71.6 83.1
Dum Alu 50.0 83.9
Eronba 48.2 46.9
Fried Rice 67.4 78.4
Galho 63.4 68.1
Gobhi
Parantha
62.6 84.0
Recipe
Iodine Retention (% )
Without
Iodised
Salt
With
Iodised
Salt
Khichidi 60.4 88.8
Koval Fry 63.9 72.5
Malka ki Dal 69.4 74.1
Mixed Dal 76.5 84.4
Mixed vegetable 76.1 70.8
Momo 81.6 69.8
Pairui 98.0 86.0
Palak ka Saag 78.4 82.0
Paneer ki sabji 53.8 71.3
Rajmah Dal 68.3 81.7
Urd Khichidi 82.4 88.6
Uti 83.7 75.4
Vegetable Kabab 74.6 83.1

30. STATEWISE RETENTION OF INHERENT FOOD
IODINE
State n
Iodine retention (%)
Mean ± SD Range
Bihar 5 43.7 ± 15.7 27.8 – 63.9
Haryana 6 68.1 ± 9.3 5.8 – 78.4
Himachal Pradesh 4 66.1 ± 8.2 56.8 – 76.1
Northeast states 7 77.7 ± 16.5 48.2 - 98
Punjab 4 64.7 ± 14.1 50.0 – 84.5
Uttar Pradesh 5 68.5 ± 11.4 53.2 – 82.4
Uttaranchal 6 64.7 ± 13.2 42.5 – 76.5
Total 37 65.9 ± 15.3 27.8 – 98.0

31. IODINE CONTENT OF COOKED RECIPES
Recipe
Iodine Content
(μg/100g)
Without
Iodised
Salt
With
Iodised
Salt
Alu parantha 2.3 59.5
Alu Sabji 3.7 96.2
Bangain
Bharta
9.4 97.5
Bhatt ki Dal 0.7 44.5
Brinjal Fry 8.3 81.3
Chakem 1.3 44.8
Chane ki
Dubke
1.2 37.9
Chhole 2.4 28.0
Dum Alu 2.2 66.5
Fried Rice 2.2 49.9
Galho 1.3 19.8
Gobhi
Parantha
3.3 18.5
Recipe
Iodine Content
(μg/100g)
Without
Iodised
Salt
With
Iodised
Salt
Khichidi 3.1 47.2
Koval Fry 0.9 82.1
Malka ki Dal 0.8 70.4
Mixed Dal 1.1 51.6
Mixed
vegetable
3.2 69.6
Pairui 10.0 47.3
Palak ka Saag 5.2 27.9
Paneer ki sabji 1.4 16.6
Puri 3.2 24.8
Rajmah Dal 1.7 60
Uti 2.2 33.2
Vegetable
Kabab
6.4 70.1

32. CONCLUSION
• The increased iodine content in bread and milk observed
in the present study indicates a positive indirect impact of
the implementation of USI
• The Mean retention of iodine in 140 recipes was 60±21%
• Retention of iodine from iodized salt and inherent food
iodine comparable
• Mean iodine content of all the 140 recipes was 32.1 ± 24.1
µg/100g
• Average consumption of cooked food in rural India is 757g
per day that would translate to roughly 242 µg iodine per
day
• Fortification level of salt with 30 ppm iodine appears
reasonable and has produced the desired effect in the
country

33. REFERENCES
Email: tlongvah@gmail.com

34. Iodized Salt for prevention of IDD