Why did people stop using iodized salt? Understanding the shift away from a public health staple

October 31, 2025 •

3 min read

Starting in the 1920s, iodized salt became a public health triumph, drastically reducing goiter and other iodine deficiency disorders in many countries. Yet, despite its historical success, many people have shifted away from using iodized salt, raising questions about modern dietary choices and health awareness.

Quick Summary

A move away from iodized salt is influenced by several factors, including the popularity of gourmet salts, evolving dietary habits, and misinformation about health risks. The role of processed foods and taste preferences also contribute to this decline.

Key Points

Rise of Alternatives: The popularity of gourmet salts, such as sea and Himalayan pink salt, which are minimally processed and lack added iodine, has led many to stop using standard iodized table salt.
Shifting Dietary Habits: Increased access to diverse food sources, including dairy and seafood, has led some to believe they are getting enough iodine elsewhere, though this can be unreliable.
Culinary Preferences: Chefs and home cooks often prefer non-iodized salts for taste, texture, and cooking applications like canning and pickling, where iodine can alter the food's appearance and flavor.
Misinformation and Perception: Health concerns and myths spread online and in certain health circles have led to a distrust of additives in iodized salt, portraying it as less natural or even harmful, despite being safe for most.
Public Health Concerns: The decline in iodized salt use raises fears among health officials of a resurgence of iodine deficiency disorders, especially in vulnerable populations like pregnant women.
Processed Food Effect: Processed and restaurant foods often use non-iodized salt, inadvertently reducing overall iodine intake for those who consume these items regularly.

In the early 20th century, iodine deficiency was a severe public health problem in many regions, causing widespread goiter and preventable intellectual disabilities. Adding iodine to table salt became a simple, cheap, and effective solution, leading to a dramatic reduction in these health issues. However, today, the use of iodized salt has declined for a variety of reasons, including changes in dietary habits, marketing, culinary preferences, and the spread of health information and misinformation.

The Rise of Alternative Salts and Culinary Preferences

The growth of the market for alternative salts is a major factor in the decline of iodized salt usage. Consumers and chefs now have many options, each with different textures, minerals, and flavors, often marketed as more natural or gourmet.

The Allure of Sea Salt and Gourmet Varieties

Sea salt, derived from evaporated seawater, and Himalayan pink salt, mined from ancient beds, retain trace minerals and are minimally processed, often without added iodine. Many find these less-processed options more appealing. Kosher salt, popular for its texture and taste, also typically lacks iodine. Chefs prefer non-iodized salt for specific culinary uses like pickling, canning, and brining, as iodine and anti-caking agents can affect the final product's appearance.

Changing Dietary Habits and Modern Food Sources

Diets have changed considerably, with increased access to diverse global foods. Some believe they get sufficient iodine from other sources, making iodized salt unnecessary.

Iodine in the Modern Diet

Dairy, seafood, and eggs are significant iodine sources for many. However, individuals following vegan or vegetarian diets may face a higher risk of deficiency without careful food choices or supplementation. Processed and restaurant foods often use non-iodized salt, further reducing intake from these common sources.

Comparison of Common Salts


Feature	Iodized Table Salt	Sea Salt	Himalayan Pink Salt
Iodine Content	Fortified	Trace amounts (not reliable)	Trace amounts (not reliable)
Flavor	Consistent, sometimes perceived as slightly chemical or metallic	Variable, depending on the source	Distinct, earthy, and complex
Texture	Fine grains, often with anti-caking agents	Fine or coarse grains, flakes	Coarse crystals
Processing	Highly processed, refined	Minimally processed, evaporated	Minimally processed, mined
Cost	Inexpensive	Moderate	Moderate to expensive

Misinformation, Health Concerns, and the Online Landscape

The internet has fueled skepticism about food fortification. Some wrongly associate iodized salt with health problems or view it as unnatural.

The Backlash Against 'Additives'

The presence of potassium iodide and anti-caking agents leads some to avoid iodized salt. While excessive iodine can cause thyroid issues, the amount in fortified salt is generally safe and beneficial for most. Organizations like the WHO and American Thyroid Association still endorse salt iodization.

The Vulnerability of Certain Populations

Decreased iodized salt use raises concerns about returning iodine deficiency disorders, especially in pregnant and breastfeeding women. While some areas may reduce or stop iodization due to high natural iodine, this needs careful monitoring. The issue isn't that iodized salt is bad, but that complacency can lead to past health problems resurfacing.

Conclusion: A Complex Public Health Dilemma

Reduced iodized salt use stems from culinary trends, changing diets, and evolving health perceptions. The popularity of gourmet salts, diverse food sources, and online health information all contribute. While individual choice is important, the public health implications are significant. Iodine deficiency remains a global concern, especially for vulnerable groups. Consumers should be mindful of their iodine intake and ensure they meet their needs through diet or supplementation if necessary, recognizing the historical success of iodized salt.

For more information on the benefits and safety of iodized salt, see the article on Healthline.

Frequently Asked Questions

For the general population, iodized salt is safe and beneficial for preventing iodine deficiency. However, excessive iodine intake can cause thyroid problems, and some specific populations, like those with pre-existing thyroid conditions, should monitor their intake. The iodine content is generally safe, while excessive sodium intake (from any salt) is a greater health concern.

Sea salt and Himalayan pink salt are not reliable sources of iodine. While they contain trace minerals, the iodine content is negligible and inconsistent compared to fortified iodized table salt.

It is possible to get enough iodine from a balanced diet, especially one rich in dairy products, seafood, and eggs. However, relying on this can be risky, particularly for vegans, vegetarians, or those with limited access to iodine-rich foods. Supplementation or conscious food choices may be necessary.

Chefs often prefer non-iodized salts like kosher salt because of their specific textural qualities and clean taste. In certain applications like pickling and curing, the iodine and anti-caking agents in table salt can affect the food's color or cause cloudiness.

Many people can detect a subtle difference in taste. Some find that iodized salt has a slightly chemical or metallic aftertaste, particularly in dishes where salt is a prominent flavor. This has driven some consumers and chefs towards alternatives.

Iodized salt was introduced in the 1920s in response to widespread iodine deficiency, which caused goiter and other health issues. Its introduction led to a dramatic reduction in these problems, making it a significant public health success story.

Yes, other good sources of iodine include seafood (cod, tuna), seaweed (nori, kelp), dairy products (milk, yogurt), and eggs. Some countries also fortify other common foods like bread.