Doctor Warns On Use Of Non-iodised Salt

Press, Volume CVI, Issue 31085, 14 June 1966, Page 18

Doctor Warns On Use Of Non-iodised Salt

(New Zealand Press Association) DUNEDIN, June 13. Goitre could again become a problem in New Zealand because of supermarket sales of non-iodised salt at a fraction of the price of iodised salt, says Dr. D- D. Adams, of the New Zealand Medical Research Council’s endocrinology unit ot Dunedin.

“Legislation is needed to prevent this unnecessary health hazard,” says Dr. Adams in the Victoria University of Wellington student newspaper, “Salient.” lodine-deficiency goitre—a a major problem in New Zealand in the 1920—was virtually abolished by the use of iodised salt. A large Dunedin supermar-

ket today was offering lib bags of non-iodised salt for 4d compared with 2s or Is 8d for Ijlb containers of iodised salt or Is Id for a 12oz container. Dr. Adams says a recent goitre case at Dunedin Hospital had been traced to the patient’s use of non-iodised salt—bought at a supermarket—since 1958. A student found to have a goitre had been living for three years in a hostel which had been using non-iodised salt because it was cheaper.

The Health Department had promised to increase education on the necessity to use iodised salt. But more positive action should be taken. “I would like to see all the salt for domestic use on sale iodised—or all bread made with iodised salt,” he says. “In the meantime everyone should take care to use iodised salt at home—not only on the table, but for cooking." Dr. Adams says there was a misconception about iodised salt being unsuitable for preserves or pickles because it made them tough. It was not the iodine, but the sodium carbonate added to make the salt free running, which caused the toughness. If all domestic salt on sale was iodised, some should be left free of sodium carbonate for preserves and pickles.