Iodo y flúor en sales comestibles comerciales. Evaluación del riesgo tóxico.

Abstract

tirosina quinasas, inhibidores de tirosina quinasas, cáncer, aplicaciones terapéuticas.

Salt is an indispensable seasoning in the Mediterranean diet, so its supplementation with iodine and fluoride is completely logical. This study assesses the levels of these elements in 30 samples of major commercial salts to determine the potential toxic risk arising from their consumption, as well as their correspondence with the values declared on the label. The concentrations obtained for fluorinated salts do not pose a risk, in fact, the levels of this ion are much lower than those referred to in the product labelling. On the other hand, in the case of iodized salts, the levels are similar to those declared on the packaging, posing a risk to the most vulnerable age groups. ChanteSel® salt stands where levels reach the maximum value (0,08 mg I/g salt). In conclusion, fluoridated salt consumption does not pose a risk under normal conditions, while consumption of iodized salt could be, especially for children and adolescents whose requirements are lower.