Since 2000 with the adoption of the salt iodisation decree, national efforts to achieve optimal iodine nutrition have been deployed to develop iodised salt production by small producers by facilitating their access to potassium iodate, by improving quality control at the production level, by strengthening monitoring to assess compliance with national regulations for salt iodisation. All this was accompanied by a global communication campaign targeting different partners involved in the process.
This report aimed to quantitatively assess the level of iodine in salt consumed by households in Senegal to provide information on progress made in improving access to iodised salt quality of households following interventions implemented under the Universal Salt Iodization (IUS) program. Beyond Senegal this study was also part of an international study it was also interested in broth, widely consumed in the African subregion.
Only available in French.