Food iodized salt
Iodine is one of the most important trace elements required by
the human being. It is one of the hormones of the thyroid gland
regulating metabolism, physical and psychological development of a
personality.
According to the information of the Ministry of Health the
incidence of iodine deficiency disorders among the population has been
growing of late years due to lack of iodine in the organism of a human
being. The geochemical composition of our soils is poor in iodine and
due to low content of this element in water and food products its
inflow with the average food ration is insufficient.
Iodine deficiency may result in severe abnormalities in the
human organism. It is a cause of endemic or exophthalmic goiter –
swelling of the thyroid gland possibly leading to cancer.
Other consequences of iodine deficiency include abnormal
functioning of nervous, cardiovascular system, of gastrointestinal
tract, slump in working capacity, oppression of immune system, mental
retardation, childbearing pathologies, stunted development. Iodine
deficiency during pregnancy may lead to stillborn fetuses or birth of
deaf and dumb or mentally handicapped children.
The most effective way to overcome the insufficient inflow of
iodine in the food ration is regular use of iodized salt in cooking and
salting. The intake of 5-6 g of iodized salt entirely covers daily need
of the organism in iodine, preventing the genesis of the above diseases.
Iodinating agent – potassium iodide (KJO 3) corresponds to
GOST 4202 or other normative documents .
Полное химическое наименование и название, под которым йодноватокислый
калий известен в других странах - KJO3, йодат
калия.
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