Iodized Salt | whatsinit

About

What it is and where it shows up.

Iodized salt is common table salt (sodium chloride, CAS 7647-14-5) fortified with trace iodine compounds—most commonly potassium iodide (KI) or potassium iodate (KIO3)—to prevent iodine deficiency disorders (IDDs) such as goitre, hypothyroidism, and cretinism. It is the globally preferred and most cost-effective vehicle for dietary iodine supplementation, implemented as a public-health measure in more than 120 countries.

Safety summary

The regulatory and scientific consensus.

Iodized salt is broadly safe and beneficial at recommended intake levels; the iodizing compounds (cuprous iodide, potassium iodide) are GRAS in the United States and recognized as safe by WHO and FAO at permitted concentrations. Excessive sodium intake from any salt is associated with hypertension, cardiovascular disease, and kidney strain; WHO recommends limiting total salt intake to less than 5 g per day for adults. Individuals with pre-existing thyroid conditions (e.g., hyperthyroidism, Hashimoto's thyroiditis) may need physician guidance on iodine intake, as both excess and insufficient iodine can worsen thyroid dysfunction.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Iodine fortification of salt is mandatory in Australia and New Zealand, in contrast to the voluntary approach used in the United States.source
EFSA (European Food Safety Authority) (European Union)	Approved	No EU-wide mandatory iodization policy exists; salt iodization is regulated at the member state level. EU member states vary in permitted iodizing forms (KI only, KIO3 only, or both) and maximum iodine levels (8–60 mg iodine per kg salt). Approximately 56% of EU households use iodized salt, below the WHO target of >90%. The EU Scientific Committee on Food (SCF, 2002) set a tolerable upper intake level (UL) for iodine of 600 µg/day for adults. Potassium iodate (historically referenced as E917) is not listed as an approved food additive in the EU Regulation (EC) No 1333/2008 for direct use in foods for human consumption.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Iodization of common salt is mandatory under FSS (Prohibition and Restriction on Sales) Regulations 2011, sub-regulation 2.3.12. No person may sell common salt for direct human consumption or as a food ingredient unless it is iodized. The Government of India first mandated iodization in 2006. FSSAI standards require ≥30 ppm iodine at manufacture and ≥15 ppm at the consumer level. Exemptions apply to traditional salts (rock salt, black salt, Himalayan pink salt), infant food products, medicines, and industrial uses.source

Who should approach with care

Whose guidance would steer them away.

Hypertension — Excess sodium from any salt—including iodized salt—is a recognized risk factor for elevated blood pressure; WHO recommends limiting total salt intake to less than 5 g/day for all adults with or without hypertension.

Heart Disease — High sodium intake is associated with increased cardiovascular morbidity and mortality; WHO identifies reduced salt consumption as a cost-effective, population-level intervention to lower cardiovascular risk.

Kidney Disease — Patients with chronic kidney disease require sodium restriction to manage fluid balance and blood pressure, and those with advanced renal insufficiency may also accumulate excess iodine more readily.

Thyroid Disease — Both excess and insufficient iodine can worsen thyroid dysfunction in individuals with hyperthyroidism, Hashimoto's thyroiditis, or other thyroid conditions; physician guidance on iodine intake levels is recommended.

Infants — Infants have lower sodium tolerance thresholds; iodized salt should not be added to infant foods, and iodine requirements for infants are met through breast milk or formula regulated separately under 21 CFR 107.100 (US) and equivalent national standards.

Research citations

The sources behind this verdict.

1WHO. Guideline: Fortification of Food-Grade Salt with Iodine for the Prevention and Control of Iodine Deficiency Disorders. ncbi.nlm.nih.gov
2other. Iodine – Health Professional Fact Sheet. ods.od.nih.gov
3PubMed. Vast gap in iodization from production to plate – Hurdles in achieving Universal Salt Iodization in India, 2022. pmc.ncbi.nlm.nih.gov
4PubMed. FDA regulations regarding iodine addition to foods and labeling of foods containing added iodine, 2016. pmc.ncbi.nlm.nih.gov
5FSSAI. Food Safety and Standards (Prohibition and Restriction on Sales) Regulations, 2011 – Sub-regulation 2.3.12 (Version XI, April 2025), 2011. fssai.gov.in

Independently researched5 citations