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Legislation on salt iodization for food grade salt consumed by humans
This indicator assesses whether a law has been passed requiring that all food-grade salt for human consumption be iodized according to the national iodine standard.
Appropriate legislation provides the functional framework for the salt iodization programme. The well-regulated iodization of all food-grade salt for human consumption is recognized as a safe, cost-effective and sustainable strategy to prevent and control iodine deficiency disorders (1, 2). Experiences from many countries have shown that sustainable salt iodization is best achieved through mandatory legislation and its enforcement.
With increasing economic development and urbanization, the fraction of salt consumed through commercially manufactured foods increases. Therefore, a strategy that encompasses iodization of both the household and food industry salt fractions ensures a more even and equitable distribution of additional iodine consumption in a population.
Documentation of whether a law based on mandatory iodization of food-grade salt (or a local definition based on national law) is in place: Yes/No.
Considerations for the estimation:
In some countries the indicator and definition will be locally defined as the law may only require mandatory iodization of consumer (e.g. household) salt or use of iodized salt in the production of target staple foods that have widespread use throughout the country (e.g. bakers’ salt for bread products). Alternatively, in some countries, the law only requires mandatory iodization of consumer (e.g. household) salt or use of iodized salt in the production of target staple foods that have widespread use throughout the country (e.g. bakers’ salt for bread products).
salt iodizationfood lawlegislationfood-grade saltuniversal salt iodizationfood processors,staple foods and condiments,certificate of anlaysis,certificate of conformity,national food and drugs board
Food fortification
Activity
Policies
All
Early childhood development, Emergency setting or displaced population, Lactation, Pregnancy
Iodine
Market-based
Food grade salt includes all salt used as an ingredient of food for direct sale to the consumer and for use in food manufacturing. It is possible that legislation requiring salt fortification of food grade salt was originally passed a long time ago (e.g. decades) and digital files may not be available. It is possible that the original legislation has been modified so it is important to assess the most recent version.
Legislation provides the essential legal framework for the activity and functioning of the salt iodization programme.
This indicator does not assess the implementation of a law requiring fortification of food grade salt. For example, the existence of legislation does not guarantee that food industries producing the target staple food will not be resistant to the initiative because of increased regulation, a potential need to change labeling, perceptions of increased costs for iodized salt and potential export restrictions to other countries. Further, existence of legislation does not guarantee transparent collaboration between the food industry and a well-trained and equipped food control agency, which is necessary for effective salt iodization.
Example 1: After several years of unsuccessfully pursuing a voluntary approach to salt iodization, a country passed a government resolution on the prevention of iodine deficiency disorders. According to the resolution, only iodized salt could be used in the manufacture of processed foods (except seafood) and in public food purveyance in all education and health facilities. The sale of non-iodized salt was not prohibited, but all retail food outlets were required to have iodized salt available for consumers. Based on provisions of the resolution, the Ministry of Health developed and adopted a national strategy for the elimination of iodine deficiency disorders through the large-scale use of iodized salt. The strategy included measures to establish a legal and regulatory framework, improve the quality and increase the production of iodized salt, ensure that the food processing industry relied only on iodized salt, and enhanced health communication and the monitoring of salt iodization. The government also ratified an intergovernmental agreement with neighboring countries on preventive measures to reduce iodine deficiency disorders among the population, including common requirements to salt iodization.
Example 2: In two neighboring countries, food laws state that bread must contain iodized salt, and allows for the voluntary fortification of other food-grade salt. The two countries also issued an additional requirement under the existing food standard for cereals and cereal products of their food law. The food standard now requires mandatory replacement of non-iodized salt with iodized salt in bread. The countries also have an additional standard that allows voluntary fortification of salt with iodine at levels of 25-65ppm with potassium iodide or iodate or sodium iodate or iodide.
In both examples, legislation was passed requiring that salt for human consumption be iodized according to the national iodine standard so the response to the indicator was “Yes”.
1. Nathan R. Regulations of fortified foods to address micronutrient malnutrition: legislation, regulations, and enforcement. Ottawa: Micronutrient Initiative; 1999 (http://www.ceecis.org/iodine/07_legislation/00_mainpage/Legislation_manual.pdf, accessed 28 January 2015).
2. UNICEF-WHO Joint Committee on Health Policy. World Summit for Children mid-decade goal: iodine deficiency disorders (IDD). UNIFEF-WHO Joint Comment on Health Policy Special Session, 27-28 January 1994. Geneva: World Health Organization; 1994 ( JCHPSS/94/2.7; http://www.ceecis.org/iodine/01_global/01_pl/01_01_1994_summit.pdf, accessed 28 January 2015).