Standards operationalized by FSSAI specify the amount of iron and iodine that can be added to edible salt. For iodine, the minimum level is specified at the manufacture and consumer level as 30 ppm and 15 ppm respectively to meet 100% of the daily requirement of iodine. All of us need only a certain amount of iodine to function normally. If this iodine is already available, the body will simply reject any additional quantities and excrete it unused through the urine. On the other hand, if someone is deficient in iodine, the thyroid gland will use as much iodine as it needs and reject the rest. The Standards provide a range (850-1100 ppm) for iron content. These levels are far below what could be considered toxic and provide only 30%-60% of the daily iron requirement (RDA-Recommended Dietary Allowance). People with Thalassemia may take DFS under medical supervision.
