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India and all of its states ban the sale of non-iodized salt for human consumption. However, implementation and enforcement of this policy are imperfect; a 2009 survey found that 9% of households used non-iodized salt and that another 20% used insufficiently iodized salt. [24] Iodised salt was introduced to India in the late 1950s.
The salt substitute used was 25% potassium chloride and 75% sodium chloride. A 2022 Cochrane review of 26 trials involving salt substitutes reported their use probably slightly reduces blood pressure, non-fatal stroke, non-fatal acute coronary syndrome and heart disease death in adults compared to use of regular table salt. [9]
Pickling salt is a salt that is used mainly for canning and manufacturing pickles. It is sodium chloride, as is table salt, but unlike most brands of table salt, it does not contain iodine or any anti caking products added. [1] A widely circulated legend suggested that iodisation caused the brine of pickles to change color.
[15] [16] Table salt is more processed than sea salt to eliminate minerals and usually contains an additive such as silicon dioxide to prevent clumping. [15] Iodine, an element essential for human health, [17] is present only in small amounts in sea salt. [18] Iodised salt is table salt mixed with a minute amount of various salts of the element ...
The amount of iodine and the specific iodine compound added to salt varies. In the United States, the Food and Drug Administration (FDA) recommends 150 micrograms of iodine per day for both men and women. [45] US iodized salt contains 46–77 ppm (parts per million), whereas in the UK the recommended iodine content of iodized salt is 10–22 ...