Handling and Adequacy of Iodine at Household Level: Community Based Cross-sectional Survey in Dega Damot District, West Gojjam Zone, Amhara Regional State, Ethiopia

Abstract

ABSTRACTIntroductionIodine is essential for regulation of physical growth and neural development. Although, fortification of iodine has been practiced decades before and iodized salt is available, handling and cultural food preparation may affect the content of iodine in the dishes. Moreover, Dega Damot is mountainous area that may lose its iodine via erosion. Therefore, this study aimed at determining the handling and adequacy of iodine in the salt in Dega Damot district, West Gojjam Zone, Ethiopia.MethodCommunity based cross-sectional study was conducted from October 24 to November 15, 2017 on 802 households. Stratified multi-stage sampling was employed to select households. A total of 422 and 380 house-holds from low land and high land, respectively took part in the study. For the interview either the husband or the spouse was selected randomly. Data on handling were collected by face-to-face interview using structured questionnaires. The concentration of iodine was determined using Rapid Test Kit. Descriptive statistics were used to describe relevant findings on the handling of iodized salt. Both bivariate and multivariate logistic regressions were analyzed to identify associated factors.ResultFrom 802 samples tested, 37 (4.6%) had iodine greater than 15parts per million. The majority (94.5%) of the respondents have been roasting their salt for ‘Dikus’ preparation where as 91.1% of the households stored their salt in open containers. Salts with closed containers (AOR=3.22, CI=1.31-7.89), unroasted salts [AOR=5.23, CI=1.25-22.11], good knowledge on handling [AOR=5.55, CI=1.64-18.77], salts from high land area [AOR=2.11, 9CI=1.02-4.37], were significantly associated with adequacy of iodine Conclusions: Adequate utilization of iodine was very low. Roasting of salt was common. These phenomena may be continued because ‘Dikus’ preparation is cultured in this population. We recommend the supplementation of packed iodized salt in the dishes