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Nutrients 2017, 9(8), 797; doi:10.3390/nu9080797

Iodine Intake through Processed Food: Case Studies from Egypt, Indonesia, the Philippines, the Russian Federation and Ukraine, 2010–2015

1
Large Scale Food Fortification Initiative, Global Alliance for Improved Nutrition, 1202 Geneva, Switzerland
2
Iodine Global Network, Ottawa, ON K1E 3E6, Canada
3
Nutrition/Food Technology, United Nations, World Food Programme, Cairo, Egypt
4
Large Scale Food Fortification Initiative, Global Alliance for Improved Nutrition, Jakarta 12950, Indonesia
5
PT Clarity Research Indonesia, Jakarta 12920, Indonesia
6
Research and Program Unit, Nutrition Center of the Philippines, Muntinlupa City 1780, Philippines
7
Large Scale Food Fortification Initiative, Global Alliance for Improved Nutrition, Manila 1000, Philippines
8
Community Nutrition, Indonesia Ministry of Health, Jakarta 12950, Indonesia
*
Author to whom correspondence should be addressed.
Received: 16 June 2017 / Revised: 17 July 2017 / Accepted: 20 July 2017 / Published: 26 July 2017
View Full-Text   |   Download PDF [506 KB, uploaded 26 July 2017]   |  

Abstract

The current performance indicator for universal salt iodisation (USI) is the percentage of households using adequately iodised salt. However, the proportion of dietary salt from household salt is decreasing with the increase in consumption of processed foods and condiments globally. This paper reports on case studies supported by the Global Alliance for Improved Nutrition (GAIN)-UNICEF USI Partnership Project to investigate processed food industry use of adequately iodised salt in contrasting national contexts. Studies were conducted in Egypt, Indonesia, the Philippines, the Russian Federation, and Ukraine. In all cases, the potential iodine intake from iodised salt in selected food products was modelled according to the formula: quantity of salt per unit of food product × minimum regulated iodine level of salt at production × average daily per capita consumption of the product. The percent of adult recommended nutrient intake for iodine potentially provided by the average daily intake of bread and frequently consumed foods and condiments was from 10% to 80% at the individual product level. The potential contribution to iodine intake from the use of iodised salt in the processed food industry is of growing significance. National USI strategies should encourage co-operative industry engagement and include regulatory monitoring of iodised salt use in the food industry in order to achieve optimal population iodine status. View Full-Text
Keywords: iodised salt; processed foods; iodine deficiency disorders iodised salt; processed foods; iodine deficiency disorders
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MDPI and ACS Style

Knowles, J.; van der Haar, F.; Shehata, M.; Gerasimov, G.; Bimo, B.; Cavenagh, B.; Maramag, C.C.; Otico, E.; Izwardy, D.; Spohrer, R.; Garrett, G.S. Iodine Intake through Processed Food: Case Studies from Egypt, Indonesia, the Philippines, the Russian Federation and Ukraine, 2010–2015. Nutrients 2017, 9, 797.

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