Reduction of Iodate in Iodated salt to Iodide during Cooking with Iodine as Measured by an Improved HPLC / ICP – MS Method

Background: Iodate is a strong oxidant, and some animal studies indicate that iodate intake may cause adverse effects. A key focus of the safety assessment of potassium iodate as a salt additive is determining whether iodate is safely reduced to iodide in food. Objective: To study the reduction of iodate in table salt to iodide and molecular iodine during cooking. Materials and Methods: Fifteen food samples cooked with and without iodated salt were prepared in duplicate. The iodine in the cooked food was extracted with deionized water.
Source: The Journal of Nutritional Biochemistry - Category: Biochemistry Authors: Source Type: research