Department of Agriculture Regional Field Unit III participates in the Iodized Salt Testing, positive result noted.

Iodine is an essential micronutrient for humans. Just like other minerals, it is needed by the body to regulate body temperature, metabolic rate, reproduction, growth, nerve and muscle function. Inadequate intake of iodine has a wide range of serious risks such as mental retardation, reduced IQ points, deaf-mutism, and dwarfism; goiter or enlargement of the thyroid gland, miscarriage and giving birth to abnormal babies.  Based on results of studies, an average of 13.5 IQ points is lost due to deficiency in iodine. Both children and adults are affected by Iodine Deficiency Disorders (IDD). 

Iodine in humans is measured by way of urinary excretion.  Based on the results of the 2015 NNS of the DOST-FNRI, the Median UIE among 6-12 years old children in all provinces of Central Luzon is acceptable based on adequacy level of equal to or more than one hundred micrograms per liter (<100-150 µg/L).  On the other hand, the proportion of urinary iodine excretion (UIE) values, less than fifty micrograms per liter (<50 µg/L) among 6-12 y old children, particularly in Bataan Province, 25.5% and Aurora Province, 26.1% was high and an indicative of a moderate deficiency.

One cost-effective strategy to address IDD is the addition of iodine or potassium iodate to salt.  This strategy was made initially in the Province of Bulacan using an iodizing machine although it was short-lived because of the cost of maintenance of the machine.  The BNSs of Barangay Sta.  Rita in Olongapo City had their salt iodized manually through the initiative of a non-government organization under the Urban Basic Services Program in the city. Another one was Barangay Mabayuan, also in Olongapo City initiated and initially funded by barangay officials, but short-lived also. Meanwhile, a barangay cooperative or Samahan ng mga Magsasaka at Mangingisda  in Barangay Libaba, Palauig, Zambales had engaged since in 2015 also in manual salt iodization, the product is labelled as “Bagong Sikat” iodized salt, which until now is in operation.

A meaningful measure to check the level of iodine in salt, whether fine or “pino” and coarse or “magaspang” is through the use of the iodine checker.  The NNC-Region III conducted a series of salt testing sessions on 1 to 24 July 2019 using the WYD iodine checker as one of the 2019 nutrition month celebration and advocacy on the use of iodized salt among the member-agencies of the Central Luzon Regional Nutrition Committee.  The salt testing was coupled with audiovisual presentations of Saktong Iodine sa Asin and the video of Ningning to create awareness on the prevalence of stunting or “pagkabansot” and a way to promote the importance of the First 1000 Days of Life.  Ten (10) regional agencies involved in the testing were Department of Health, Department of Trade and Industry, Department of Education, National Economic Development Authority, Commission on Population, Department of Agriculture, Department of Social Welfare and Development, Department of Budget and Management, Department of Science and Technology and Department of Labor and Employment.  Salt samples from the POPCOM, DOLE and DBM showed considerable levels of iodine, 36 to 42.8 parts per million (ppm). The results of majority of the salt samples showed that the level of iodine content ranged from 00.3 to 42.8 ppm. Other samples showed zero ppm or negative reactions. The standard level or Saktong Iodine Sa Asin is 30-70 ppm. The activity helped the employees who were present during the salt testing sessions appreciate the Republic Act 8172 or ASIN Law or otherwise known as an Act on Salt Iodization Nationwide and for Related Purposes, a government’s campaign to promote the use of Iodized Salt in the workplace and at home.

Do you love your children? The answer is definitely “YES”.  As mothers do, they want to give the best for their children. We want our children to be healthy and smart as they grow older.

Here are some cooking tips to remember using iodized salt:

1.  When preparing your favorite dishes, add iodized salt just before the food is cooked and served.
     This prevents losses of iodine when food is subjected to heat.
2.  Use iodized salt when preparing foods that need no further cooking such as dipping sauces, salads, 
     among others.     
3.  Use iodized salt in boiled corn, pickled vegetables, beef or pork tapa and deep-fried potato slices.

To preserve the iodine content in salt, below are some tips on storing iodized salt.

• Use containers that keep out moisture, like plastic and glass
• Keep containers closed
• Keep away from heat and direct sunlight
• Keep in dry, cool corners of the kitchen

As a general rule, consume salt and other salty products in moderation.

Ugaliing gumamit ng asin na may saktong “iodine”!

Author:

NO III Angelita M. Pasos