FACTORS CONTRIBUTING TO IODIDE DEFICIENCY IN THE COASTAL REGION OF KENYA

Abstract

Iodide is important for synthesis of hormones that regulate growth and development in the body. The Coastal region of Kenya has continued to experience high prevalence of iodide deficiency despite availability of iodized salt and being on the coastline. Iodide deficiency contributes to various health effects both subtle and overt. Iodide deficiency in communities may arise due to several factors including absence of iodide in natural diet, lack of fortification of some dietary salt sources and loss of iodide in fortified salt before consumption. Despite the availability of iodized salt in the Coastal region the prevalence o iodide deficiency has remained high. The factors contributing to the high prevalence of iodide deficiency in the region are unknown. The main objective of this study was to determine the factors contributing to iodide deficiency in Coast region of Kenya. The study employed across-sectional study design. The data was collected in a community survey using a structured interviewer administered questionnaire. The respondents were randomly sampled from the community in selected clusters in the six counties in Coast region of Kenya. The data was analyzed using both descriptive and analytical methods. A total of 292 respondents selected from six counties of the Coast region of Kenya were interviewed. The age of the respondents ranged between 16 – 72 years with the majority 53.7% aged between 20 -39 years. About two-thirds (65%), of the respondents were married, 20% single, 8% widowed and 7% divorced. The majority (64.8%), of the respondents were Christians while 24.2%, 9% and 2% were Muslims, traditionalists and Hindu respectively. Only 38.7% of the respondents were employed (20.7% in formal employment and 18% were self-employed) while the rest (61.3%) were unemployed. Less than half (45.3%), of the respondents had attained primary level of education while 12.7% had tertiary level of education. 292 respondents had no knowledge on food sources of iodide. 292 households interviewed had iodized salt. One fifth (20%), of the households stored salt in open containers, 24% in its package while 56% stored salt in closed containers. Most respondents (82%) stored salt in the kitchen or pantry while 18% stored it in the open. The majority (62.4%) of respondents added salt in the mid of cooking, 16% added salt to raw food before cooking, 11% added salt towards the end of the cooking process, while only 10.6% added salt at the dining table. All the households interviewed consume iodized salt. The highest proportion (40.8%), of the households had insufficiently iodinated salt, 33% of households had non-iodinated salt, and only 18.4% had adequately iodinated salt while only 7.8% had over iodinated salt. The risk factors associated with iodide deficiency in coast region include; storage of salt in the open, prolonged cooking, low education level and poor knowledge on iodide. Iodide deficiency in the Coastal region results from consumption of low iodide in diet mainly due to practices that lead to iodide loss from salt. Health education on iodide to improve on storage and cooking practices will help prevent iodide deficiency. ==