Ingesta dietética de yodo y flúor procedente del consumo de sales comestibles

Introduction: Salt is an indispensable condiment in the Mediterranean diet, so its supplementation with iodine and fluoride is completely logical. The industrial production allows its enrichment with folic acid, phosphorus, magnesium, calcium, fluorine and iodine, thus allowing it to complete its contribution in the diet, which must always be carried out in a responsible manner. Objectives: To determine the content of fluoride and iodine in 30 samples of the main commercial salts and to evaluate the possible risk derived from its consumption, as well as its correspondence with the values declared in the labeling. Method: The fluoride content has been determined by fluoride selective ion potentiometry and the iodine content has been determined by oxidation-reduction titration using sodium thiosulfate. Results and Discussion: The concentrations obtained for fluorinated salts do not pose a risk, in fact, the levels of this ion are much lower than those referred to in the product labeling. On the other hand, in the case of iodized salts, the levels are similar to those declared on the package, assuming a risk for the most vulnerable age groups. The ChanteSel® salt stands out where the levels reach the maximum value (0.08 mg I / g salt). Conclusions: The consumption of fluorinated salt does not pose a risk under normal conditions, while the consumption of iodized salt could be, especially in the case of children and adolescents whose requirements are lower.