Évaluation de la teneur en iode des sels alimentaires dans les communes de Glazoué et de Ouidah (Bénin) et comparaison aux recommandations
2016
Mizéhoun-Adissoda, Carmelle | Agueh, Victoire | Yemoa, Achille | Sègla, Boris I. | Alihonou, Florence | Jossè, Roger G. | Houinato, Dismand | Bigot, André | Desport, Jean-Claude
To assess iodine content of cooking salt collected in households of Glazoué’s town, a monitored area for endemic goiter and iodization status of salt (assumed rich in iodine) produced and marketed in the town of Ouidah in Benin.From May to October 2013, 147 salt samples were collected including 117 households in Glazoué by a three-stage sample and 30 samples in Ouidah by reasoned sampling. Samples were assayed using the MBI-Kits International and titration method (gold standard).In Glazoué, 90.6% of samples had iodine content ≥15ppm, 5.1% content of <15ppm and 4.2% zero content by the kit method while 82.9% of samples had ≥15ppm iodine content, 14.5% iodine content of <15ppm and 2.5% iodine content of zero by titration method. In Ouidah, 100% of the samples had an iodine content <15ppm by both assays. The overall iodine mean in Ouidah samples was significantly lower than that of Glazoué samples (4.3±1.1 versus 28.2±14.0ppm, P<0.001). In total, 63.2% of samples were adequately iodized in Glazoué versus 0% in Ouidah by titration method.This study showed that the iodization status of salt consumed in Glazoué is mostly satisfactory whereas Ouidah local production is not adequately iodized. This implies that urgent action must be taken to enhance the iodization of local production and that the universal salt iodization program should be strengthened in Benin.
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