Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake.

Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake. Research Abstract Details 

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Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake. Abstract Text:

Lone B Rasmussen,Lars Ovesen,Tue Christensen,Pia Knuthsen,Erik H Larsen,Niels Lyhne,Bolette Okholm,Erling Saxholt,Lone B Rasmussen,Lars Ovesen,Tue Christensen,Pia Knuthsen,Erik H Larsen,Niels Lyhne,Bolette Okholm,Erling Saxholt,

OBJECTIVE: To measure the iodine content in bread and household salt in Denmark after mandatory iodine fortification was introduced and to estimate the increase in iodine intake due to the fortification. DESIGN: The iodine content in rye breads, wheat breads and salt samples was assessed. The increase in iodine intake from fortification of bread and the increase in total iodine intake after fortification were estimated. SUBJECTS: Iodine intake before and after fortification was estimated based on dietary intake data from 4,124 randomly selected Danish subjects. MAIN RESULTS: Approximately 98% of the rye breads and 90% of the wheat breads were iodized. The median iodine intake from bread increased by 25 (13-43) microg/day and the total median iodine intake increased by 63 (36-104) microg/day. CONCLUSIONS: The fortification of bread and salt has resulted in a desirable increase in iodine intake, and the current fortification level of salt (13 ppm) seems reasonable.

Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake. Publishing Authors By Initials

LB Rasmussen,L Ovesen,T Christensen,P Knuthsen,EH Larsen,N Lyhne,B Okholm,E Saxholt,LB Rasmussen,L Ovesen,T Christensen,P Knuthsen,EH Larsen,N Lyhne,B Okholm,E Saxholt,

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Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: International journal of food sciences and nutriti

VOLUME: 58

Page Numbers: 231-9

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ISSN: 0963-7486

DAY: 21

MONTH: May

YEAR: 2007

Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake. Information

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LANGUAGE: eng

NlmUniqueID: 9432922

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AFFILIATION: Department of Nutrition, Danish Institute for Food and Veterinary Research., Søborg, Denmark. lbra@dfvf.dk

Country: England

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MEDLINETA: Int J Food Sci Nutr

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