Dataset Information

Data on spot-kits versus titration method for iodine determination in salt: Performance and validity.

ABSTRACT: The aim of this data is comparison of achieved data from salt iodine measurement by titration method with using sodium thiosulfate in presence of lugol?s reagent and commercial spot- kit. Titration measurement was carried out in two different laboratories using standard samples. 437 samples including 20 commercial brands were collected throughout Iran. The iodine contents of the samples were measured by both the titration method and two most frequently used spot-kit brands in Iran. There is no significant differences between the results obtained from the two brands of spot-kits (ICC = 0.797). The kits sensitivity for determination of negative samples was high (more than 0.9) but by increasing the iodine concentration up to 15 ppm, the kits' sensitivity was decreased. These findings indicate that the titration method is necessary for quantitative purposes, especially for concentrations higher than 30 ppm. However, spot-kits are suitable for qualitative and semi-quantitative measurements.

SUBMITTER: Shamsollahi HR

PROVIDER: S-EPMC6187014 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature

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Data on spot-kits versus titration method for iodine determination in salt: Performance and validity.

Shamsollahi Hamid Reza HR Rastkari Noushin N Nadarloo Maryam M Hosseini Sara Sadat SS Sheikhi Razieh R Nabizadeh Ramin R

Data in brief 20181004

The aim of this data is comparison of achieved data from salt iodine measurement by titration method with using sodium thiosulfate in presence of lugol׳s reagent and commercial spot- kit. Titration measurement was carried out in two different laboratories using standard samples. 437 samples including 20 commercial brands were collected throughout Iran. The iodine contents of the samples were measured by both the titration method and two most frequently used spot-kit brands in Iran. There is no s ...[more]

PMID: 30338281

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Project description:Background:In developing countries most of the edible salts have insufficient iodine content; the problem is worse in Africa. Only 15.4% of the Ethiopian population was using adequately iodized salt. Several factors affect iodine content of edible salt including poor handling practices. The existing evidence isn't sufficient to detail the specific factors at the household level. Therefore, the aim of this study was to determine the iodine content of edible salt and identify factors associated with salt iodine content in Dera District, Northwest Ethiopia. Methods:A community-based cross-sectional study was conducted among 1194 households. A multi-stage sampling technique was used to select the households, and data were collected using the interview. A 50 g salt sample was collected from each selected household and was shipped to the Ethiopian Food, Medicine and Health Care administration and Control Authority (EFMHACA) laboratory center for iodine level analysis. The samples were analyzed using titration method. Data were entered into EPI-INFO and analyzed in SPSS. Results:Out of 1194 salt samples collected, 57.4% had iodine content in the range 15 ppm to 59.42 ppm. Salt stored in closed containers was more likely to have better iodine content compared to salt stored with open containers (AOR?=?1.7, 95% CI: 1.24-2.42). Salt samples stored in dry places were 1.5 times more likely to retain iodine compared to samples stored near to heat/fire or in a moist area (AOR?=?1.5, 95% CI: 1.03-2.14). Similarly, salt samples stored for less than 2 months were more likely to have adequate iodine level compared to samples stored for over 2 months (AOR?=?1.6, 95% CI: 1.12-2.29).Salt samples obtained from household heads attended primary education (AOR?=?1.5, 95% CI: 1.05-2.26), high school (AOR?=?1.7, 95% CI: 1.05-2.64), and University (AOR?=?2.8, 95% CI: 1.06-5.62) were more likely to have adequate iodine content in edible salt compared to whose didn't attend formal education. Conclusions:Nearly three out of five salt samples had enough iodine content. However, this level is low compared to the WHO recommendation (90%). The age, educational status of head of the household, duration of salt storage, use of cover to store salt and knowledge of household heads were associated with an iodine content of salt. Therefore, use of cover and proper storage of edible salt should be encouraged; improving the educational status of the community is essential the edible salt to retain its iodine content at the household level.

Dataset Information

Data on spot-kits versus titration method for iodine determination in salt: Performance and validity.

Publications

Data on spot-kits versus titration method for iodine determination in salt: Performance and validity.

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