The level of iodine added in salt varies from –

Correct option is B

The permissible range of iodine added to edible salt in India is 15 ppm to 40 ppm at the consumer level. This is mandated to prevent iodine deficiency disorders (IDD), which are prevalent in many parts of the country. This range ensures sufficient iodine intake while preventing excessive iodine consumption, which can have adverse health effects.
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Iodine Fortification in Salt:
1. Need for Iodization:
· Iodine is an essential micronutrient required for the synthesis of thyroid hormones, which regulate growth, development, and metabolism.
· Deficiency leads to conditions such as goiter, hypothyroidism, and developmental disorders.
2. Permissible Range (15 ppm - 40 ppm):
· 15 ppm is the minimum level required to maintain adequate iodine levels at the consumer end, accounting for losses during storage and cooking.
· 40 ppm is the upper limit to avoid iodine toxicity, which can cause thyroid dysfunction.
3. Indian Guidelines:
· The Food Safety and Standards Authority of India (FSSAI) mandates iodine levels of 15–40 ppm in salt as part of the National Iodine Deficiency Disorders Control Programme (NIDDCP).
4. Global Perspective:
· The WHO recommends iodine levels of 20–40 ppm at the point of production, considering potential losses during transport and storage.