The current situation of iodised salt use and the effects of iodine deficiency on high risk populations in Vinh Phuc province in 2017
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Cách trích dẫn

Ha, M. N., Nguyen, T. H., & Nguyen, H. L. (2021). The current situation of iodised salt use and the effects of iodine deficiency on high risk populations in Vinh Phuc province in 2017. Vietnam Journal of Diabetes and Endocrinology, (48), 34-41. https://doi.org/10.47122/vjde.2021.48.6

Tóm tắt

Background: Vietnam's salt iodine supplementation program is a Government funded activity. Since 2005, the reduction of the funding source has had a direct impact on the effort to reduce iodine deficiency disorders nationwide, including Vinh Phuc. Objectives: Assessing the current situation of using salt and iodine-containing products of people in Vinh Phuc province. Determining the impact of iodine deficiency on the high risk subjects. Methods: The study applied the Descriptive Epidemiology method - Cross-sectional investigation to evaluate the current situation of iodized salt use and the effect of iodine deficiency on the at-risk subjects. The study was conducted in 2017 on 540 households, 108 women of reproductive age from 18-49 years old and 720 primary school students in 36 communes of Vinh Phuc province. Results: The results showed that 98.1% of the households use fish sauce, 11.9% use salt, 93.9% use used any type of seasoning powder, and 72,4% used iodized seasoning powder. 540 samples of salt and seasoning powder were taken for testing and all samples (100%) did not contain sufficient iodine content to meet disease prevention standards. The goitre rate in primary school students is 2.5%, mainly at level 1A (94.4%). There was no relationship between gender and goitre rate in students (p = 0.6). In women, there was no relationship between occupational status and iodine salt use (p = 0.453) and use of iodized seasoning powder (p = 0. 57). There was no correlation between literacy and iodized salt and iodized powder use (p = 0.3 and p = 0.7). Conclusion: Iodine supplementation in salt, fish sauce and spices is one of the effective measures in iodine deficiency disorders prevention. The study proposes to strengthen inspection and implement strict sanction the production of iodine products that do not meet the quality standards to ensure the quality of products that reach consumers.

https://doi.org/10.47122/vjde.2021.48.6
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