First of all, it is important to insist on eating iodized salt. Iodine supplementation is a long-term, daily and daily process. Normal people should eat iodized salt often, preferably every day.
Secondly, the storage method of iodized salt should be appropriate. Iodized salt should be stored in glass or ceramic cans, sealed and placed in a cool place at low temperature. At the same time, iodized salt should not be stored for a long time and should be purchased with food. In the past, iodized salt was made by mixing potassium iodide with salt. However, because potassium iodide is easily oxidized in the air, it will cause the loss of iodine, which is more expensive. Therefore, starting from 1989, China stipulates that potassium iodide should be added to table salt instead of potassium iodide. Potassium iodate is a strong oxidant, which will not be oxidized in air or under light. Moreover, potassium iodate is an ionic crystal with high boiling point and no volatility, and no need to add salt before cooking or eating. In some popular science articles, it is emphasized that iodized salt should be kept away from light and cooked sooner rather than later. In fact, it refers to potassium iodide, which is not the case with potassium iodate. Although iodized salt will not be oxidized in air, it is better to keep it sealed in order to prevent it from being reduced.
People in China have a high iodine intake.
The World Health Organization recommends 6 grams of salt per person per day, but China people generally exceed 20 grams. Iodine-free salt must be provided for people to choose at the same time, otherwise there is a great risk of excessive iodine intake.