The concentration of iodine in edible salt and its stability in different brands were evaluated in Noakhali district, Bangladesh using iodometric titration. Brand A and B had unacceptable amounts of iodine, whereas Brand C and D had appropriate amounts according to the Bangladesh Standards and Testing Institute (BSTI) standards. Iodine loss due to humidity and temperature gradually increased from 2 to 4 days for brands B, C, and D (slower in Brand A), and stabilizing after six days. The structural Model Equation (SME) revealed that, maternal education, family income, and consumer satisfaction level (CSL) positively affected different brands of salt use (p ≤ 0.05). These findings provide a clear understanding that, Iodine content in different Salt Brands available in the Noakhali region varies and decreases with exposure to air over time, as well as CSL towards different salt brands (Brand A-least satisfactory and Brand D-most satisfactory). CSL was about 2.35 and 4.19 times higher in Brand C and D due to having iodized salt with the satisfactory range of BSTI (p ≤ 0.05). The study emphasized that, care should be taken during the salt manufacturing and packaging process, distribution, and storage condition at the household level to ensure adequate intake of iodine.