Iodised salt

Press, Volume CXII, Issue 33083, 25 November 1972, Page 14

Iodised salt

Sir,—An advertisment on the front page of yesterday morning’s paper asserted: “There is no better source of iodine than iodized salt.” We wish to protest on the grounds that a most natural and ample supply of iodine is found in kelp. This is easily obtained in the form of powder, granules, or tablets. Contrary to widely held beliefs, salt taken as an “extra” is not good for the body. It causes, among other things, waterlogging, and is harsh on the heart and kidneys. It is also unnessary for cooking except in a few cases, e.g., bread. Sufficient natural salt is found in fruit and vegetables. — Yours, etc., L. A. MASON. E. E. CLARK. November 16, 1972. [Dr W. Murphy, director of the Division of Public Health, Department of Health, replies: “The Department of Health does not ordinarily comment on commercial claims unless there is a clear infringement of the law. However, the domestic use of iodised salt has been consistently advocated in health education since the 19305, whenever salt is normally used. The proportion of iodide is controlled, and there is no doubt of the effect of iodised salt in preventing goitre. In New Zealand there will be other sources of dietary iodine, but over all for our population iodised salt is the key supply.”]