According to experts from the Epidemic Prevention Department of the Municipal Health Bureau, iodine is an essential trace element for human health that promotes physical growth and development, and plays a very important role in the brain and nervous system. Iodine deficiency in pregnant women can lead to a series of disorders in their offspring, such as mental retardation, deaf-muteness, and stunted growth. Iodine deficiency during childhood can result in intellectual disability and delayed physical development. Consuming iodized salt is an economical, simple, and effective way to prevent iodine deficiency. However, improper use can still lead to iodine loss. Studies have shown that when iodized salt is added during stir-frying, the iodine utilization rate is 10%; when added during the cooking process, it is 60%; when added just before the food is cooked, it is 90%; and when used in cold dishes, it is 100%. Therefore, to prevent excessive loss of iodine during cooking, iodized salt should be added as late as possible, just before the food is fully cooked. It should not be stir-fried in the wok, and certainly not deep-fried in oil. Furthermore, iodized salt should be properly stored to prevent the loss of its iodine content. For example, it should be kept away from the stove to avoid high heat, stored in a cool, dry place, and kept in light-proof, covered containers. The container should be sealed promptly after use, and the salt should be protected from direct sunlight and moisture. The storage time should not be too long; it is best to buy it as needed.
Improper consumption of iodized salt makes it difficult to supplement iodine.
During the 15th National Iodine Deficiency Disorders Prevention Day, a survey by the city's health department showed that while the habit of consuming iodized salt has become common among citizens, many do not know the correct way to use it, leading to the loss of iodine from the salt.