{"id":224633,"date":"2022-10-07T09:31:58","date_gmt":"2022-10-07T09:31:58","guid":{"rendered":"https:\/\/swissfederalism.ch\/100-anni-iodazione-sale-svizzera\/"},"modified":"2022-10-07T09:44:34","modified_gmt":"2022-10-07T09:44:34","slug":"100-years-salt-iodination-switzerland","status":"publish","type":"post","link":"https:\/\/swissfederalism.ch\/en\/100-years-salt-iodination-switzerland\/","title":{"rendered":"100 years of salt iodination in Switzerland"},"content":{"rendered":"
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100 years of salt iodination in Switzerland<\/span><\/h1>\n<\/div>\n
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In 1922, Switzerland was the first country in the world to introduce iodine in salt to protect the population from iodine deficiency, which is potentially dangerous to health and causes serious diseases such as cretinism and goiter.\u00a0<\/em><\/span><\/h3>\n
\"Salt<\/a>
<\/span> Salt Photo by Philipp Kleindienst<\/a> on Pixabay<\/a><\/span><\/span><\/figcaption><\/figure>\n

Switzerland is located in a region with an iodine-poor ecosystem. In addition, some population groups, particularly pregnant and lactating women, still have an iodine deficient status.<\/span><\/p>\n

A bit of history<\/span><\/h2>\n

In the past, it was not uncommon for people, especially in Alpine regions, to suffer from goiter (enlargement of the thyroid gland in the neck). Cretinism (stunted growth and mental retardation) was also common.<\/span><\/p>\n

It took a long time to realize that these diseases were due to iodine deficiency. In 1922, surgeon Hans Eggenberger<\/strong> of Herisau (Appenzell Ausserrhoden) collected signatures to authorize the sale of iodized salt. He was convinced that adding iodine to salt was a promising solution to the problem. After a few years of salt iodization, the success of this measure was visible.<\/span><\/p>\n

In the same year, the Federal Office of Public Health founded the Federal Goiter Commission. This commission turned to Schweizerhalle Salt Works (now Schweizer Salinen) for salt iodization. The initial concentration was 3.75 mg of iodine per kilogram of salt.<\/span><\/p>\n

Over the past hundred years, clinical findings and data on the nutritional status of the Swiss population have led to a gradual increase in the concentration of iodine in salt. It is currently 25 mg of iodine per kilogram of salt.<\/span><\/p>\n

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