Dr Charles Ackah, a research fellow at the Institute of Statistical, Social and Economic Research (ISSER), has called for more education on iodised salt usage and the enforcement of the law on iodated salt consumption.
Speaking at a seminar on a study conducted by Professor Clemence Ahiadeke a Director at ISSER, Dr Ackah and Ms Adjoa Acquah, a Research Assistant at ISSER, on the theme: "Factors influencing the use of adequately iodated salt in Ghana," Dr Ackah said although there had been some education on the use of iodated salt, most people were not using it.
Some of the factors influencing the use of adequately iodised salt included the level of education of the household, especially the head. The study showed that household where the head had been educated at least to the Junior Secondary School (JSS) level were more likely to use adequately iodated salt, while those who had no education, were less likely to do so.
The study also showed that the more wealthy a household was, the more likely it was that it would use adequately iodised salt and vice versa.
Dr Ackah stated that the gender of the family head was one of the strongest factors associated with the use of adequately iodised salt.
A family where the head was female was found to use more iodised salt than one where the head was male.
Participants at the seminar noted that the wide use of non-iodised salt by most people was due to its availability and affordability as opposed to the iodised salt which is more expensive.
Madam Theodocia Ofosu-Appiah, Monitoring Officer at United Nations International Children's Fund (UNICEF) said the lack of enforcement of the law on consumption of iodated salt was due to the fact that there were many producers of salt.
She added that they were working with the Ministry of Trade and Industry and the Food and Drugs Board to enforce the law.
The required level of iodine for human consumption is 15 Parts Per Million(ppm), however due to cooking processes in Ghana, which reduces the level of iodine, the required amount at factory level is 50ppm, which would be reduced when cooked.
Iodine deficiency causes ailments such as goiter, stunted growth, malnutrition in children under five years and pregnant women.
Source: GNA
Speaking at a seminar on a study conducted by Professor Clemence Ahiadeke a Director at ISSER, Dr Ackah and Ms Adjoa Acquah, a Research Assistant at ISSER, on the theme: "Factors influencing the use of adequately iodated salt in Ghana," Dr Ackah said although there had been some education on the use of iodated salt, most people were not using it.
Some of the factors influencing the use of adequately iodised salt included the level of education of the household, especially the head. The study showed that household where the head had been educated at least to the Junior Secondary School (JSS) level were more likely to use adequately iodated salt, while those who had no education, were less likely to do so.
The study also showed that the more wealthy a household was, the more likely it was that it would use adequately iodised salt and vice versa.
Dr Ackah stated that the gender of the family head was one of the strongest factors associated with the use of adequately iodised salt.
A family where the head was female was found to use more iodised salt than one where the head was male.
Participants at the seminar noted that the wide use of non-iodised salt by most people was due to its availability and affordability as opposed to the iodised salt which is more expensive.
Madam Theodocia Ofosu-Appiah, Monitoring Officer at United Nations International Children's Fund (UNICEF) said the lack of enforcement of the law on consumption of iodated salt was due to the fact that there were many producers of salt.
She added that they were working with the Ministry of Trade and Industry and the Food and Drugs Board to enforce the law.
The required level of iodine for human consumption is 15 Parts Per Million(ppm), however due to cooking processes in Ghana, which reduces the level of iodine, the required amount at factory level is 50ppm, which would be reduced when cooked.
Iodine deficiency causes ailments such as goiter, stunted growth, malnutrition in children under five years and pregnant women.
Source: GNA
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