Does table salt in Canada have iodine?

January 6, 2026 •

4 min read

According to the Canadian Food and Drug Regulations, all salt sold for table or general household use in Canada is required to be iodized. This public health measure, mandatory since 1949, was implemented to combat widespread iodine deficiency in the population.

Quick Summary

Yes, table salt for general household use in Canada must contain iodine by law. This regulation, introduced in 1949, was a key public health initiative to prevent iodine deficiency-related disorders.

Key Points

Yes, Canadian table salt is iodized: All salt sold for table or general household use in Canada must contain iodine by law.
Mandatory since 1949: This public health measure was implemented to prevent iodine deficiency disorders like goiter.
Other salts are not always iodized: Kosher salt, sea salt, and Himalayan pink salt are often sold without added iodine.
Iodine deficiency is re-emerging: Increased use of non-iodized salts and lower overall salt consumption has led to a rise in mild-to-moderate iodine deficiency.
Diverse iodine sources are important: Besides iodized salt, sources include dairy products, seafood, and eggs.
Moderation is key for all salt: Regardless of iodine content, health authorities recommend moderating sodium intake.

Canadian Food Regulations on Iodized Salt

Canada has a long history of addressing iodine deficiency through salt iodization. Due to historically iodine-deficient soil in many regions of the country, the government mandated the fortification of table salt. This public health strategy has been highly successful in eliminating widespread iodine deficiency disorders, such as goiter.

Specifically, the Canadian Food and Drug Regulations (B.17.003) mandate that any salt sold for table or general household use must contain 0.01% potassium iodide. Furthermore, manufacturers are required to state the presence of iodide on the principal display panel of the product label. This regulatory requirement does not apply to other types of salt, such as sea salt, kosher salt, or specialty salts, which can be sold without added iodine.

The Rise of Non-Iodized Salt

While iodized table salt remains widely available, recent trends in culinary practices and dietary habits have led to a rise in the consumption of non-iodized salts. Many people prefer the coarser texture and distinct flavour profiles of salts like kosher, sea salt, and Himalayan pink salt. As these salts are not subject to the same mandatory iodization regulations as standard table salt, they do not contribute to daily iodine intake in the same way. This shift in consumer preference, along with a general trend towards reducing overall sodium intake, has contributed to a re-emergence of mild to moderate iodine deficiency in some segments of the Canadian population.

The Health Implications of Iodine and Salt

Iodine is a vital mineral that is essential for proper thyroid function. The thyroid gland uses iodine to produce hormones that regulate metabolism, growth, and development. Inadequate iodine intake can lead to several health issues, including goiter (an enlarged thyroid gland), hypothyroidism, fatigue, and, in severe cases, cognitive impairment.

Conversely, while iodine is crucial, it is also important to manage sodium intake. Both iodized and non-iodized salts contain high levels of sodium, and excessive consumption is linked to health problems such as high blood pressure. For this reason, health authorities recommend consuming salt in moderation, regardless of whether it is iodized.

Comparing Iodized vs. Non-Iodized Salt


Feature	Iodized Table Salt	Non-Iodized Salts (Kosher, Sea, etc.)
Iodine Content	Mandatory addition of 0.01% potassium iodide.	Generally contain little to no added iodine.
Source	Mined from underground deposits and highly refined.	Varies; sea salt is from evaporated seawater, Himalayan is mined.
Refinement	Highly processed to create a fine, uniform grain.	Varies; often less refined, retaining trace minerals.
Texture	Fine and free-flowing due to anti-caking agents.	Often coarser and more varied in crystal size.
Flavor	Some may detect a slight metallic taste from the iodine.	Prized for distinct, natural flavors and textures.
Price	Generally inexpensive and widely available.	Varies, can be more expensive due to processing or origin.
Purpose	Designed as a public health tool to prevent deficiency.	Used for specific culinary applications or perceived health benefits.

Natural Sources of Iodine and the Modern Canadian Diet

Even with mandatory salt iodization, many Canadians may not be getting enough iodine. The shift away from standard table salt, along with other dietary changes, means that consumers cannot rely solely on salt for their iodine needs.

Dairy products: Milk, yogurt, and cheese are good sources of iodine, partly because of iodine-containing cleaning solutions used in dairy production.
Seafood: Saltwater fish and other seafood are naturally rich in iodine due to the mineral's abundance in the ocean.
Eggs: A significant source of dietary iodine, with the amount varying based on the chicken's feed.
Cruciferous vegetables: While some cruciferous vegetables contain goitrogens that can interfere with iodine absorption, they are generally not a concern in a balanced diet.

For those concerned about their iodine intake, particularly pregnant or breastfeeding women, including a variety of these foods is recommended. Consulting a healthcare professional can help determine if supplementation is necessary.

Conclusion: Making Informed Choices

In Canada, the legal requirement for table salt to contain iodine has been a cornerstone of public health, effectively eliminating widespread deficiency disorders for decades. However, the modern Canadian diet, influenced by culinary trends and health consciousness, now includes a variety of non-iodized salts. This has resulted in a quiet re-emergence of iodine deficiency, prompting renewed attention to dietary sources beyond just salt. Consumers should be aware of the difference between iodized table salt and other salts, and if they primarily use non-iodized varieties, they should ensure they are obtaining adequate iodine from other food sources, such as seafood and dairy. A balanced diet and informed choices are key to maintaining proper thyroid health in the long run.

For additional details on Canadian food regulations, you can refer to the official Canadian Food Inspection Agency website.

Frequently Asked Questions

No, only salt specifically labelled and sold for "table or general household use" is legally required to contain added iodine. Other types, such as sea salt, kosher salt, and pickling salt, may be sold without being iodized.

Iodine is added to table salt as a public health measure to prevent widespread iodine deficiency. Iodine is essential for the body to produce thyroid hormones, which regulate metabolism, growth, and development.

Yes, it is possible to get enough iodine from other dietary sources, such as seafood, dairy products, and eggs. However, for those who use non-iodized salts and consume less of these foods, intentional choices are needed to ensure adequate intake.

Sea salt in Canada typically does not contain added iodine, as it is exempt from the mandatory iodization requirements for table salt. While it contains trace minerals, the iodine level is not sufficient for meeting daily nutritional needs.

Iodine deficiency can lead to an enlarged thyroid gland (goiter), hypothyroidism, fatigue, and cognitive impairment. For pregnant women, a deficiency can seriously affect fetal brain development.

No, Canadian regulations allow manufacturers to use non-iodized salt (including sea salt) as an ingredient in commercially prepared foods.

The Canadian Food and Drug Regulations mandate that table salt sold for general household use must contain 0.01% potassium iodide.

Yes, if iodized salt is a primary source of iodine, reducing your salt intake may lower your iodine levels. This has been identified as a contributing factor to the re-emergence of mild iodine deficiency in Canada.