As per Food Safety and Standards (Food Product – Standards and Food Additives) Regulation, 2011, iodised salt means a crystalline salt, white or pale, pink or light grey in colour, free from contamination with clay, grit, and other extraneous adulterants and impurities. It has specified the amount of iodine and sodium chloride for iodised salt. Most people need an additional source of iodine as it is found in relatively small amounts in the diet. Iodisation is the process of fortifying salt for human consumption with iodine and is an effective strategy to increase iodine intake at the population level. (World Health Organization, WHO) Iodised salt was first introduced in the United States in 1924, mainly to tackle the growing incidence of goitre, a thyroid-enlargement condition.
It is a specially formulated salt that provides lower sodium than ordinary salt by partial replacement of sodium chloride with potassium, magnesium, and calcium compounds. It is generally consumed by people with symptoms of hypertension and high blood pressure. There are no specifications for low sodium salt in Food Safety and Standards (Food Product – Standards and Food Additives) Regulation, 2011. Hence it is being sold as ‘proprietary food’.