Availability and Iodine Content of Salt and Salty Condiments in Households and Markets in Remote Communities in Jimi, Kerowagi, Sina-Sina and Okapa Districts, Papua New Guinea
- Author:
Wilson Karoke
;
Andrew Musyoki
;
Margaret Rombuk
;
Camilla Blasius
;
Stephanie Lema
;
Victor J Temple
- Publication Type:Journal Article
- Keywords:
Salt Iodization;
Iodine content;
Remote communities;
Sample;
Papua New Guinea
- From:
Pacific Journal of Medical Sciences
2024;25(1):78-106
- CountryPapua New Guinea
- Language:English
-
Abstract:
Iodine deficiency (ID) is recognized as the world’s greatest single cause of preventable mental
retardation in communities with low dietary consumption of iodine. Universal salt iodization (USI),
is the universally agreed strategy for the control of ID. Communities in remote mountainous regions
in Papua New Guinea (PNG) are considered to be most at risk of developing ID. This project rapidly
assesses the status of salt iodization in the remote communities in three provinces in PNG. There
are three separate analytical sections in this technical report. The first section presents the data
and interpretations of the rapid assessment of the use of salt, salty condiments, and flavourings in
households in remote communities in three provinces. The second section presents the data and
interpretation of the rapid market survey that assessed the availability of staple foods and
condiments in markets in these remote communities.
