title: Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal.
abstract: 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.
authors.affiliation: Global Alliance for Improved Nutrition (GAIN), Geneva, Switzerland.
authors.forename: Rebecca
authors.initials: R
authors.lastname: Spohrer
authors.affiliation: Global Alliance for Improved Nutrition (GAIN), Geneva, Switzerland.
authors.forename: Jacqueline
authors.initials: J
authors.lastname: Knowles
authors.affiliation: Global Alliance for Improved Nutrition (GAIN), Geneva, Switzerland.
authors.forename: Vincent
authors.initials: V
authors.lastname: Jallier
authors.affiliation: Micronutrient Initiative, Dakar, Senegal.
authors.forename: Banda
authors.initials: B
authors.lastname: Ndiaye
authors.affiliation: Intertek Food Services, Bremen, Germany.
authors.forename: Caroline
authors.initials: C
authors.lastname: Indorf
authors.affiliation: Global Alliance for Improved Nutrition (GAIN), Geneva, Switzerland.
authors.forename: Philippe
authors.initials: P
authors.lastname: Guinot
authors.affiliation: United Nations Children's Fund (UNICEF), New York.
authors.forename: Roland
authors.initials: R
authors.lastname: Kupka
mesh_terms: D065966:Absorption, Physicochemical; D000328:Adult; D002648:Child; D003212:Condiments / Q000032:analysis*; D003296:Cooking; D004032:Diet / Q000208:ethnology; D005421:Flavoring Agents / Q000008:administration & dosage* / Q000032:analysis; D061353:Food Storage; D005527:Food, Fortified / Q000032:analysis*; D057141:Food, Preserved / Q000032:analysis*; D006801:Humans; D007408:Intestinal Absorption; D007455:Iodine / Q000008:administration & dosage* / Q000032:analysis / Q000378:metabolism; D008954:Models, Biological; D009753:Nutritive Value; D012275:Oryza / Q000737:chemistry; D064167:Recommended Dietary Allowances; D012639:Seeds / Q000737:chemistry; D012675:Senegal; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage / Q000032:analysis
chemical_list: D005421:Flavoring Agents; D017673:Sodium Chloride, Dietary; C034024:iodized salt; D007455:Iodine
keywords: bouillon seasoning; condiment fortification; iodine deficiency disorders; optimal iodine nutrition; universal salt iodization