Customers in Beijing may soon find less iodine in their table salt as the city begins to implement a lower iodine standard. Used as a daily seasoning, it's being seen as increasingly important to have the right amount of iodized salt to keep illnesses at bay.

Customers in Beijing may soon find less iodine in their table salt as the city begins to implement a lower iodine standard.

Beijing decided to reduce the average iodine level to 25 from 30 milligrams per kilogram, after the country began implementing new standards this month, providing three standards for different areas to meet local conditions.

Liang Xinyu, deputy director of Beijing CDC, said, "Results from years of monitoring shows that the level of iodine was normal for the majority of Beijing, so we suggest to set the iodine standard to 25 milligrams per kilogram in consideration of local conditions, monitoring data and expert's proof."

It is the fourth time that the country has adjusted the iodine level in table salt since a national compulsory iodization of salt began in 1995 to remedy iodine deficiency disorders.

Some reports suggest that the previous level may have caused an iodine surplus in certain areas, saying both iodine deficiency and excessive intake can lead to thyroid diseases. But salt with iodine levels higher than the standard will be provided for certain citizens in Beijing, like pregnant women, to meet different needs.

Liang Xinyu, deputy director of Beijing CDC, said, "As for pregnant women, their needs for iodine are higher than in normal people. So we suggest that they use the iodine level of 30 milligrams per kilogram, rather than the new adjusted one."

Currently the World Health Organization recommends the average levels of iodine added to salt are within the range of 20 to 40 milligrams per kilogram, based on an estimated average salt consumption of 5 to 10 grams per day in adult populations.