Abstract:
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.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Rasmussen LB,Ovesen L,Christensen T,Knuthsen P,Larsen EH,Lyhne N,Okholm B,Saxholt Edoi
10.1080/09637480701198117subject
Has Abstractpub_date
2007-05-01 00:00:00pages
231-9issue
3eissn
0963-7486issn
1465-3478pii
778862778journal_volume
58pub_type
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