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Is the preference for Himalayan and rock salt undermining the success of iodized salt programs? Find out why that may be the case
India, once plagued by high IDD rates, introduced the Universal Salt Iodization (USI) program in the 1980s, significantly reducing iodine-related health issues. (First Check)
CLAIM: The trend of switching to pink salt, rock salt, and Himalayan salt without iodine is bringing the iodine deficiency back.
FACT: The growing popularity of plant-based diets, which often lack key animal-based iodine sources, combined with the rising consumption of non-iodized salts like Himalayan pink salt, is increasing the risk of iodine deficiency.
First Check came across an Instagram reel warning against a potential risk of iodine deficiency due to declining iodine intake. The influencer highlights how iodine deficiency, which was common in the 1960s and affected people’s thyroid and nervous systems, had significantly reduced after the government made iodized salt mandatory.
However, the influencer claims that this health issue may be resurfacing due to the rising popularity of “fancy” and “traditional” salts like sendha namak, often sold at two to five times the price of iodized salt. He argues that while such salts are often marketed as rich in minerals, the trace amounts are too minimal to provide significant benefits.
“That’s exactly why iodized salt was made mandatory,” the influencer states, adding that while sendha namak is fine for fasting or occasional use, iodized salt should be the preferred choice for daily consumption.
The post’s caption reads, “Iodine is crucial for brain development, thyroid function, and overall metabolism. That’s why governments worldwide made iodized salt mandatory—to eliminate iodine deficiency disorders like goitre and hypothyroidism.”
“But now, the trend of switching to pink salt, rock salt, and Himalayan salt without iodine is bringing this problem back” it adds.
Why does Iodine matter?
Iodine is a crucial micronutrient required for the production of thyroid hormones, which regulate metabolism, growth, and brain development. Deficiency can lead to a range of disorders collectively known as Iodine Deficiency Disorders (IDD), including goitre, mental impairment, and developmental issues in children. India, once plagued by high IDD rates, introduced the Universal Salt Iodization (USI) program in the 1980s, significantly reducing iodine-related health issues.
What is threatening Iodine intake?
The growing popularity of plant-based diets, which often lack key animal-based iodine sources, combined with the rising consumption of non-iodized salts like Himalayan pink salt, is increasing the risk of iodine deficiency. A report by the Iodine Global Network (IGN) and the World Health Organization (WHO) has highlighted that limited awareness among the public and health authorities about iodine deficiency risks remains a major challenge.
“Rock salt lacks iodine and caters to a niche market creating pockets of population with inadequate iodine intake, posing a threat to reach the last mile,” a review article published in Thyroid Research and Practice Journal notes. “The recent trend of marketing rock salt as fad/gourmet food should also be discouraged as it has the potential of derailing a successful USI program.”
‘Alternative salts lack iodine’
Dt. Fatimah Zohra, Assistant Manager of the Weight Management team at Fitelo, an online platform offering expert consultations for diet and weight management says iodine salt has no replacement.
“When dealing with thyroid issues, the focus is entirely on iodine,” she told First Check. “That’s why the government introduced iodized salt — to ensure proper iodine intake and absorption.”
Zohra pointed out that pink salt, rock salt, and other alternatives are marketed for their mineral content, but these minerals are present in trace amounts — often too minimal to make a meaningful nutritional difference.
“The absence of iodine in these salts poses a risk,” she said. “Pink salt, for instance, has higher sodium content but lacks iodine. Without iodine, it can’t support thyroid function effectively, and excessive sodium may even worsen health conditions like hypertension.”
Zohra also expressed concerns about processed foods, which frequently use non-iodized salt. “In countries like the United States, this has been observed, and while India consumes less bread, processed foods with unlabelled salt types are common here too,” she said.
The dietician acknowledged that the cases of iodine deficiency are resurfacing. “In the past three to four months alone, I’ve seen at least ten patients facing iodine-related issues,” she said. “It’s not something we hear about often, but it’s happening.”
To ensure sufficient iodine intake, Zohra advised adding iodized salt at the end of cooking rather than at the beginning. “Iodine evaporates easily,” she explained. “Adding salt at the end ensures better absorption.”
This story was originally published by First Check, and republished by News18 as part of the Shakti Collective.
