[Iodine concentration in cooking salt consumed in Lubumbashi and the iodine status of vulnerable people: case study of pregnant women living in underprivileged areas].
BACKGROUND
Consumption of low iodine salt can cause different types of disorders associated with iodine deficiency. This study aims to determine iodine content in table salt consumed in Lubumbashi and iodine status of pregnant women who are the main target of iodine deficiency.


METHODS
aAdescriptive cross-sectional study was devoted to an iodometric iodine analysis of 739 salt samples collected from the households and the markets of Lubumbashi in 2014. Previously, urinary iodine concentrations were determined in 225 pregnant women received for consultation from 15 March 2009 to 25 April 2011 by mineralization technique using ammonium persulphate.


RESULTS
Our survey found that 47.5% of the cooking salt samples were adequately iodized (from 15 to 40 ppm), 36,9% of the samples had low iodine levels, 7,4% of the samples had too much iodine and 8,1% of the samples were not iodized. Iodine concentration in the analyzed cooking salt reached an overall average of 54,9%, being clearly below the WHO Standards (90%). By measuring urinary iodine concentration of pregnant women, iodine deficiency (urinary iodine <150 µg/l) was observed in 52%.


CONCLUSIONS
The low availability of iodine from consumed salt in Lubumbashi could be responsible for a large proportion of the observed iodine deficiency in pregnant women, exposing them to the major risks for disorders associated with iodine deficiency.
Département de Chimie, Faculté des Sciences/Université de Lubumbashi, Lubumbashi, RD Congo.
Bienvenue Ilunga
BI
Banza
Département de Chimie, Faculté des Sciences/Université de Lubumbashi, Lubumbashi, RD Congo.
Jean Baptiste Simbi
JB
Lumbu
Ecole de Santé Publique, Université Libre de Bruxelles, Bruxelles, Belgique.
Philippe
P
Donnen
Département des Sciences Biomédicales et Ecole de Santé Publique, Faculté de Médecine UNILU, Lubumbashi, RD Congo.
Eugène Kabange
EK
Twite
Département des Sciences Biomédicales et Ecole de Santé Publique, Faculté de Médecine UNILU, Lubumbashi, RD Congo.
Daniel Mikobi
DM
Kwete
Département des Sciences Biomédicales et Ecole de Santé Publique, Faculté de Médecine UNILU, Lubumbashi, RD Congo.
Costa Mwadianvita
CM
Kazadi
Département de Sociologie et Anthropologie, Faculté des Sciences Sociales UNILU, Lubumbashi, RD Congo.
Jean Okolonken
JO
Ozoza
Département de Sociologie et Anthropologie, Faculté des Sciences Sociales UNILU, Lubumbashi, RD Congo.
Laurence
L
Habimana
Département des Sciences Biomédicales et Ecole de Santé Publique, Faculté de Médecine UNILU, Lubumbashi, RD Congo.
Prosper Muenze Kayamba
PM
Kalenga
Département de Sociologie et Anthropologie, Faculté des Sciences Sociales UNILU, Lubumbashi, RD Congo.
Annie
A
Robert
D003296:Cooking; D003430:Cross-Sectional Studies; D015023:Democratic Republic of the Congo / Q000453:epidemiology; D005260:Female; D006801:Humans; D007455:Iodine / Q000032:analysis / Q000172:deficiency / Q000652:urine*; D011247:Pregnancy; D011248:Pregnancy Complications / Q000453:epidemiology*; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D035862:Vulnerable Populations
D017673:Sodium Chloride, Dietary; C034024:iodized salt; D007455:Iodine
Cooking salt; Lubumbashi; iodine availability; iodine status; pregnant Women