International Journal of Environmental Research and Public Health · 6 authors, 2 centres
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This cross-sectional study systematically surveyed recipes in eight top US magazines and found that none of the 493 salt-containing recipes specified iodized salt. A key limitation is the exclusion of two top magazines and the focus on non-cooking magazines, which may affect generalizability, but the findings suggest a missed opportunity to promote iodine intake in a population at risk for deficiency.
Iodine deficiency is a public health concern in the US, especially for women of reproductive age, with declining iodine levels attributed to voluntary salt iodization. Magazines are common sources of recipes and may influence salt use. Methods: This cross-sectional study surveyed recipes in eight of the top ten US magazines by circulation, analyzing 102 issues from December 2019/January 2020 to November 2021. Data were collected on the presence and type of salt in ingredient lists. Key Results: Out of 1026 recipes, 493 (48%) contained salt, but none specified iodized salt. Kosher salt was the most common type (41.09%), and 52% of salt-containing recipes did not specify the salt type. Limitations: The study was limited to eight magazines, excluding two top ones, and most were not cooking magazines, which may affect generalizability. Data collection involved multiple researchers, introducing potential biases. Implications: The findings highlight a gap in promoting iodized salt in popular media, which could help prevent iodine deficiency in women. Editorial changes to specify iodized salt in recipes are recommended to increase iodine intake.
