Iodised salt in bouillon seasoning in Senegal
What it found
Iodine in bouillon seasoning was largely retained over 6 months of storage and during cooking, and modelling showed bouillon is an important source of dietary iodine in Senegal.
What they found
Iodine loss in storage
Average iodine loss in bouillon over 6 months at 95% humidity and 40-40.5 °C was 4.5%. Cubes lost 13.6% and powder sachets lost 0.8%.
Iodine retained in cooking
Iodine was retained in broth with cooking times of up to an hour. It was also retained in rice cooked in the broth.
Contribution to iodine intake
Modelling showed that bouillon is an important source of dietary iodine in Senegal.
What the authors conclude
“Results may inform salt iodization standards and regulation in Senegal and countries with similar bouillon consumption levels.”
Also in their conclusions
- They say the results may inform salt iodization standards and regulation in Senegal and countries with similar bouillon consumption levels.
How it was done
Universal salt iodization is the main global strategy to eliminate iodine deficiency, but regulation often omits salt used in processed foods. Bouillon seasoning is a widely consumed source of salt in West Africa, so it matters for how well iodization works.
Iodine retention was measured in 13 bouillon brands sold in Senegal over 6 months. Iodine content was also measured in broth made with different water volumes and cooking times, and in rice cooked in the broth.
What it can’t tell you
- We summarised it from the abstract only.
- The study measured iodine levels in bouillon and broth, not health effects in people.
- It cannot show whether the iodine retained in bouillon is absorbed or used by the body.
The paper
- Title
- Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal
- Type
- Study
- Summarised from
- Abstract only
- Cite
- Spohrer R, Knowles J, Jallier V, et al (2015). Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal. Annals of the New York Academy of Sciences. doi:10.1111/nyas.12963PubMed 26767583DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error