Iodised salt
Sal yodada
- Date
- 1922 · confidence high
- Place
- Appenzell Ausserrhoden, Switzerland
- Credited to
- Hans Eggenberger and Swiss health authorities
- Field
- Life & health
What it is
Potassium iodide was added to cooking salt to prevent endemic goitre in the Alps, where the soil lacks iodine. It is one of the first food-fortification measures.
Switzerland (Appenzell, 1922) and the United States (Michigan, 1924) were first; the link between iodine and goitre had been shown by Chatin and Boussingault in the 19th century.
What it led to
- near-elimination of goitre and endemic cretinism
- food fortification programmes (flour, sugar)
- universal salt iodisation (WHO)