Preprint Article Version 1 This version is not peer-reviewed

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

Version 1 : Received: 19 July 2017 / Approved: 19 July 2017 / Online: 19 July 2017 (23:41:44 CEST)

A peer-reviewed article of this Preprint also exists.

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. 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.

Journal reference: Nutrients 2017, 9, 797
DOI: 10.3390/nu9080797

Abstract

The current performance indicator for universal salt iodization (USI) is the percent of households using adequately iodized 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 GAIN-UNICEF USI Partnership Project to investigate processed food industry use of adequately iodized 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 iodized salt in selected food products was modelled according to the formula: Quantity of salt per unit of food product x minimum regulated iodine level of salt at production x 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 iodized salt in the processed food industry is of growing significance. National USI strategies should encourage co-operative industry engagement and include regulatory monitoring of iodized salt use in the food industry in order to achieve optimal population iodine status.

Subject Areas

Iodine; processed foods; universal salt iodization; case studies

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