Salt-Containing Recipes in Popular Magazines with the Highest Circulation in the United States Do Not Specify Iodized Salt in the Ingredient List

• Type of Material: Article
• Authors: Josephine Uerling, Emory University; Emily Nieckula, Rollins School of Public Health; Katarina Mico, Emory University; Arantxa Bonifaz Rosas, Emory University; Emmie Cohen, Emory University; Helena Pachón, Emory University
• Language: English
• Date: 2023-03-01
• Publisher: MDPI
• Publication Version: Final Published Version
• Copyright Statement: © 2023 by the authors.
• Final Published Version (URL): http://dx.doi.org/10.3390/ijerph20054595
• Title of Journal or Parent Work: International Journal of Environmental Research and Public Health
• Volume: 20
• Issue: 5
• Keywords: consumption; Female; United States; Humans; Nutritional Status; fortification; iodine; Malnutrition; Sodium Chloride, Dietary; Iodine; iodization
• Research Categories: Health Sciences, Public Health

Abstract

Iodine deficiency is a public health problem in the US, with the iodine status of women of reproductive age decreasing in recent years. This may be attributable to voluntary salt iodization in the US. Magazines, a common source of recipes and nutritional information, may influence salt use and iodine intake. The aim of this study is to assess whether the magazines with the highest circulation in the US include recipes that contain salt and, if so, whether they specify “iodized salt” in the recipes. Recipes in eight of the top ten magazines by circulation in the US were examined. Standardized information was collected on the presence and type of salt in recipes in the last 12 issues reviewed per magazine. About 73% of the 102 issues reviewed contained recipes. A total of 1026 recipes were surveyed for salt; 48% of the recipes listed salt as an ingredient. None of the 493 recipes containing salt specified iodized salt as the type of salt to be used. About half of the recipes in the last 12 issues of popular magazines published in the US included salt in the ingredient list; however, none recommend the use of iodized salt. There is potential for editorial changes among magazines to call for iodized salt in recipes, which may further prevent iodine deficiency in the US.