Dear Jean, According to the standards tables of food composition in Japan, iodine content in salt is 1 μ/100g. As Esther wrote, it is not significant level. http://www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/sdetail01/sdetail01/1385122.htm Ryoko KAWAI Huaweiモバイルから送信 -------- 元のメッセージ -------- 件名: AW: iodine in sea salt From: [log in to unmask] To: [log in to unmask] Cc: Dear Jean, we analysed different types of salt including sea salts. You can find the results through this link: https://www.blv.admin.ch/dam/blv/de/dokumente/lebensmittel-und-ernaehrung/ernaehrung/report-on-the-composition-of-prelevant-salt-varieties.pdf.download.pdf/report-on-the-composition-of-prelevant-salt-varieties.pdf Table 2 on page 11 gives you an overview of the iodine contents of the analyses salts. And there is also a short discussion of iodine content in salts on pages 12/14: On the other hand, non-fortified salts (including sea salts) do not contain significant levels of iodine although sea salts are thought to be good sources. In sea water, iodine is found in higher quantities than in any other environmental compartment. Sea water contains about 57 μ/L total iodine [16]. Iodine in seawater exists mainly as iodate and iodide. The total dissolved iodine concentration is almost con-stant regardless of the ocean; however, the distribution of iodate and iodide varies with depth and lo-cation [17]. On average, seawater in the world's oceans has a salinity of about 3.5 % (35 g/L) [18] which results in a theoretically achievable maximum iodine concentration of 1.6 μg/g salt. However, iodine contents in sea salt, if detected, were measured on low μg/kg levels only (details see tables 1 to 3). Consequently, the trace element iodine gets lost during the sea salt production and purification processes. In sea salt production, water evaporates from pools, leaving the salt behind. In evaporatively prepared salt, the iodine concentration is much lower than in sea water because of iodine loss. The selective crystallization process of sodium chloride partitions iodine and other trace impurities in the brine (“mother liquor”), whereby they are removed from the residual salt [9]. Best wishes, Esther Esther Infanger, RD, MNutr Scientific collaborator Federal Food Safety and Veterinary Office FSVO Division Food and Nutrition Sector Nutrition Office: Schwarzenburgstrasse 155, CH-3003 Bern Tel: +41 (0)58 469 70 88 E-Mail: [log in to unmask]<mailto:[log in to unmask]> Internet: www.blv.admin.ch<http://www.blv.admin.ch/> Von: Food Composition Discussion Group <[log in to unmask]> Im Auftrag von Jean T Cox Gesendet: Freitag, 13. April 2018 14:48 An: [log in to unmask] Betreff: iodine in sea salt Greetings, all, Does anyone know how much iodine there is in sea salt, assuming it is not iodized? Would the content vary, depending on where it was harvested? I know it's not a reliable source of iodine unless it has added iodine but don't know how much it would naturally contain. Thanks! Jean Cox, MS, RD, LN Department of OB/GYN University of New Mexico ________________________________ To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/scripts/wa-fao.exe?SUBED1=InFoods-Food-Comp-L&A=1 ________________________________ To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/scripts/wa-fao.exe?SUBED1=InFoods-Food-Comp-L&A=1 ######################################################################## To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/scripts/wa-fao.exe?SUBED1=InFoods-Food-Comp-L&A=1