Researchers from the University of South Carolina recently explored how iodized salt interacts with pasta when chloramine-treated water is used during cooking, and they identified four practical ways to lessen the formation of potentially harmful compounds. The study, summarized for the journal Environmental Science and Technology, sheds light on the chemistry that can unfold in a common kitchen routine and offers actionable guidance for households aiming to minimize risk while preserving the benefits of iodized salt.
Iodized salt is widely valued for its role in preventing nutritional deficiencies and associated diseases. Yet when water carries traces of chloramine disinfectant, a chemical reaction can occur between iodized salt and chloramine. This reaction can generate iodized trihalomethanes, a class of compounds that worries some researchers due to their potential health implications. The work from the University of South Carolina set out to quantify this interaction by simulating typical cooking conditions and measuring the presence of six different iodized trihalomethanes formed during the process, thereby offering a clearer picture of the risk landscape for everyday cooking.
In their experiments, the researchers boiled pasta in tap water that had been treated with chloramine, with iodized salt added at controlled points. They ran multiple test scenarios: one following the package instructions to cook the pasta, and others altering cooking times, temperatures, the timing of salt addition, and the type of salt used. After cooking, samples were analyzed to determine how much of each iodized trihalomethane appeared. The results provided a basis for practical recommendations that households can adopt without needing specialized equipment or knowledge of advanced chemistry.
From these findings, four straightforward strategies emerged to reduce the likelihood of meaningful interactions that produce iodized trihalomethanes. First, cooking with the pot uncovered was shown to influence the rate at which reactive compounds form, suggesting that leaving the lid off allows heat and steam to escape in a way that limits contact with iodized salt. Second, draining the pasta promptly after cooking helps remove water that may contain dissolved reaction products, thereby reducing the amount left behind when the noodles are mixed with sauce or served. Third, adding iodized salt after pasta has finished cooking proved effective, as it minimizes the exposure window for iodide ions to react with chloramine in the water. Finally, using non-iodized salt or alternative salt types during cooking provides another practical option for households seeking to lower exposure to iodized trihalomethanes without compromising taste or texture.