Availability of Adequately Iodized Salt at Household Level and Its Associated Factors in Rural Kebeles of Dire Dawa Administration, Eastern Ethiopia, 2022

Background: Iodine is an essential trace element required in a small amount. Healthy humans require iodine, as a crucial component of thyroid hormone needed for the production of triiodothyronine and tetraiodothyronine which is important for thyroid gland proper functioning. Failure to have adequate iodine leads to inadequate hormone which results in goiters, hypothyroidism, and pregnancy-related problem. The consumption of salt-containing iodine is still low in Ethiopia. Therefore assessing the availability of adequately iodized salt and the factors associated is essential to understand the problem. Objectives: The objective of this study was to assess the availibility of adequately iodized salt at the household level and factors affecting the availability of adequately iodized salt in rural Dire Dawa Administration, Eastern Ethiopia, 2022 Methods: Community-based cross-sectional study was conducted from 1-30 September at rural Dire Dawa administration, eastern Ethiopia, 2022. A total of 521 households were selected by using a simple random sampling technique.Data was collected usingthe face to face structured questionnaire. The concentration of iodine was determined by using an iodine test checker WYD. The captured data was cleaned, edited, and transferred to SPSS Version 20 for further analysis. Bivariate and multivariable logistic regression was used to determine the association between independent and dependant variables. Finally, the results of the findings were presented by using text, graphs, and tables. Result: Two hundred thirty one (44.9%) of the 515 tested salt samples of households have adequately iodized salt (≥ 15 ppm). Using salts stored in dry place (AOR=1.393, CI=1.095 1.773), having packed type of salt (AOR=2.383, CI=2.044-2.779),having good knowledge about iodized salt (AOR=3.882, CI=3.149,4.785), using salt from covered saltcontainer(AOR=1.296,(CI=1.072,1.568),havingformaleducation(AOR=1.284(CI=1.097,1. 502), and adding salt at the end of cooking (AOR=2.383, CI (1.449-3.920) were significantly associated with the presence of adequately iodized salt. Conclusion and Recommendation: The availability of adequately iodized salt was low in the study area. So, strengthening the current universal salt iodization program and educational programto increase the knowledge of consumers on iodized salt is highly recommended