Évaluation de la qualité de l’iodation des sels alimentaires dans la commune de Bobo-Dioulasso (Burkina Faso) Assessment of the quality of iodization of food salts in the city of Bobo-Dioulasso
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Moussa YABRE1,2*, Abdoul Karim SAKIRA2, Sandrine TOE1, Alain HIEN1, Souleymane FOFANA1, Touridomon Issa SOME2
1: Institut Supérieur des Sciences de la Santé (INSSA), Université Nazi Boni, 01 BP 1091 Bobo-Dioulasso 01, Burkina Faso 2: Laboratoire de Toxicologie, Environnement et Santé (LATES), Ecole Doctorale des Sciences de la Santé (ED2S), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
*Correspondance: yabr.moussa@yahoo.fr
Abstract: Iodine deficiency remains a major public health problem, particularly in Burkina Faso where the strategy of iodizing food salt has been adopted to fight against this deficiency. The objective of our study was to assess, on the one hand, the knowledge and practices of the population regarding iodized salt and, on the other hand, the iodine content of salt in households and wholesalers in the city of Bobo-Dioulasso. 200 households and 11 salt wholesalers were involved. The assessment of knowledge and practices showed that more than two-thirds of respondents had poor knowledge of iodized salt and iodine deficiency. In households, the determination of iodine content using the iodometric method showed that 20.11% of salt samples were insufficiently iodized (content between 5 and 15 ppm) and 63.58% were adequately iodized (content between 15 and 60 ppm). Among wholesalers, 7.14% of the samples collected were not iodized (content less than 5 ppm) and 57.10% were adequately iodized (content between 30 and 60 ppm). These results highlight the need to strengthen awareness campaigns on iodized salt, as well as to control and monitor compliance with regulations on the iodization of food salts.
Keywords: Salt, iodine, households, wholesalers, Burkina Faso.
Graphical abstract Yabre et al-IJPPNA Vol.03, N°03 (2025)
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