Doctor cautions against swapping white iodised salt with other alternatives; here's why

Indian Express

3 days ago

Many experts have noticed a concerning trend among people nowadays: replacing white salt with other table salt substitutes like pink salt or rock salt. However, general physician Dr Akshat Chadha advised everyone to shift back to using 'white iodised salt for cooking.'
'The thyroid levels are fluctuating for anyone who has been using other salts (pink or rock salt) for up to two years. The solution is to reduce overall salt intake and not change salts,' said Dr Chadha.
'Salts like pink salt have good trace minerals but none have enough iodine. White salt didn't have it either, but due to fortification, it now does, and it works well too. Your worries about white salt can be minimised by reducing the amount of salt used while cooking and not changing the salt,' said Dr Chadha.
Dr Manjusha Agarwal, senior consultant, internal medicine, Gleneagles Hospital Parel Mumbai, concurred that indeed, people do not eat white salt, which is iodised and has been fortified with iodine.
'People nowadays prefer other mineral salts like rock salt or Himalayan pink salt. Different types of salt have different minerals. It is good to have everything in small quantities. Please do not stop your white salt intake because what is happening is people are completely stopping its intake, thinking that it is not nice. It is good in moderation,' said Dr Agarwal.
In India, the Food Safety and Standards Authority of India (FSSAI) mandates that only iodised salt be sold for direct human consumption, ensuring adequate iodine intake across the population, said Dr Deepti Sinha, lead consultant, dept of ENT, CK Birla Hospital (R), Delhi. 'FSSAI standards specify that iodised salt should contain not less than 15 parts per million (ppm) of iodine at the consumer level. By adhering to these guidelines, individuals can maintain proper iodine levels, supporting essential bodily functions and overall health,' said Dr Sinha.
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According to Dr Agarwal, iodine deficiency can give rise to goitre, and thyroid problems. Dr Agarwal noted that one should continue having white salt in cooked food and use other salts in foods like buttermilk, salad, chaat etc.
Additionally, cut out packaged foods, papads, and pickles and avoid adding additional salt unnecessarily to rice or atta, said Dr Chadha. 'Anyone who is pregnant or is trying to get pregnant and has been prescribed thyroxine by her doctor should take it, as it's a different scenario. But also change your salt back to white iodised salt,' said Dr Chadha.