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IODINE CONCENTRATION IN SALT AT HOUSEHOLD AND RETAIL SHOP LEVELS IN SHEBE TOWN, SOUTH WEST ETHIOPIA
Abstract
ABSTRACT
Objectives: To determine the level of iodine in the salt at the retail shop and consumption
levels and assess the knowledge, attitude and practice (KAP) of food caterers and shopkeepers
about iodized salt and iodine deficiency disorders (IDD).
Design: Cross-sectional community based.
Setting: Retail shops and households in Shebe town-Jimma zone, southwest Oromiya region.
Subjects: Thirty three shopkeepers and 299 food caterers of households in Shebe town.
Results: The iodine content of household salt samples ranged, from 0-75 PPM and that of the
shop samples ranged from 0. 1-75PPM. Eighty one per cent of household salt samples and 82
% of shop salt samples have iodine levels below the minimum standard set by the Quality and
Standard Authority of Ethiopia. Knowledge about iodized salt was fairly lower for food
caterers (21%) than shopkeepers (57.6%). More (80%) of shopkeepers have favourable
attitude than household food caterers (50.6%). Improper practices of food caterers related
to iodized salt were found to be associated with female sex (P<0.01), Amhara ethnicity (P <
0.001), Orthodox religion (P = 0.008), literacy status (p =0.04) and occupation (P = 0.01). Good
knowledge, about iodized salt was significantly associated with favourable attitude among
food caterers (P < 0. 001).
Conclusion: This study demonstrated that high proportions of residents in Shebe town were
consuming inadequately iodized salt. There is a marked loss of iodine from salt by the time
it reaches to consumption level in that some households were found to use salt with zero iodine
content, whereas, all salt samples collected from the shops have at least some iodine. Poor
awareness about iodized salt among food caterers and even in shopkeepers was also disclosed
in this study. Socio-demographic factors such as ethnicity, religion, sex, lower educational
level of food caterers might have an influence on poor, household practices like exposure of
salt to sunlight. Information, education and communication on the importance consuming
iodized salt and its proper handling in the house and regular monitoring of the salt iodine
level at consumer level is essential for elimination of IDD.
Objectives: To determine the level of iodine in the salt at the retail shop and consumption
levels and assess the knowledge, attitude and practice (KAP) of food caterers and shopkeepers
about iodized salt and iodine deficiency disorders (IDD).
Design: Cross-sectional community based.
Setting: Retail shops and households in Shebe town-Jimma zone, southwest Oromiya region.
Subjects: Thirty three shopkeepers and 299 food caterers of households in Shebe town.
Results: The iodine content of household salt samples ranged, from 0-75 PPM and that of the
shop samples ranged from 0. 1-75PPM. Eighty one per cent of household salt samples and 82
% of shop salt samples have iodine levels below the minimum standard set by the Quality and
Standard Authority of Ethiopia. Knowledge about iodized salt was fairly lower for food
caterers (21%) than shopkeepers (57.6%). More (80%) of shopkeepers have favourable
attitude than household food caterers (50.6%). Improper practices of food caterers related
to iodized salt were found to be associated with female sex (P<0.01), Amhara ethnicity (P <
0.001), Orthodox religion (P = 0.008), literacy status (p =0.04) and occupation (P = 0.01). Good
knowledge, about iodized salt was significantly associated with favourable attitude among
food caterers (P < 0. 001).
Conclusion: This study demonstrated that high proportions of residents in Shebe town were
consuming inadequately iodized salt. There is a marked loss of iodine from salt by the time
it reaches to consumption level in that some households were found to use salt with zero iodine
content, whereas, all salt samples collected from the shops have at least some iodine. Poor
awareness about iodized salt among food caterers and even in shopkeepers was also disclosed
in this study. Socio-demographic factors such as ethnicity, religion, sex, lower educational
level of food caterers might have an influence on poor, household practices like exposure of
salt to sunlight. Information, education and communication on the importance consuming
iodized salt and its proper handling in the house and regular monitoring of the salt iodine
level at consumer level is essential for elimination of IDD.
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