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Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia

Evidence from the 1950s showed that Macedonia was iodine deficient. After the introduction of mandatory universal salt iodisation, the country saw a steady increase in iodine intake and decline in goitre prevalence, earning iodine-deficiency free status in 2003. Iodine status assessments in 2007 and...

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Autores principales: Milevska-Kostova, Neda, Karanfilski, Borislav, Knowles, Jacky, Codling, Karen, Lazarus, John H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8797217/
https://www.ncbi.nlm.nih.gov/pubmed/35089975
http://dx.doi.org/10.1371/journal.pone.0263225
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author Milevska-Kostova, Neda
Karanfilski, Borislav
Knowles, Jacky
Codling, Karen
Lazarus, John H.
author_facet Milevska-Kostova, Neda
Karanfilski, Borislav
Knowles, Jacky
Codling, Karen
Lazarus, John H.
author_sort Milevska-Kostova, Neda
collection PubMed
description Evidence from the 1950s showed that Macedonia was iodine deficient. After the introduction of mandatory universal salt iodisation, the country saw a steady increase in iodine intake and decline in goitre prevalence, earning iodine-deficiency free status in 2003. Iodine status assessments in 2007 and 2016 showed adequate iodine intake among school age children (median urinary iodine concentration of 241 μg/L and 236 μg/L respectively). Macedonia participated in piloting the Iodine Global Network Programme Guidance on the use of iodised salt in industrially processed foods to better understand potential iodised salt intake from processed foods. One objective of implementation was to identify the need, opportunities, and required actions to strengthen the processed food component of the national salt iodisation policy. Data from the 2017 Household Consumption and Expenditure Survey (HCES) was used to determine household salt consumption, to identify widely-consumed, salt-containing industrially processed foods, and estimate typical daily intake of these foods. Their estimated contribution to iodine intake was estimated based on their salt content and the percentage of food industry salt that is iodised. Although the study has limitations, including a relatively small selection of foods, the results indicate potential iodine intake from iodised household salt and iodised salt in the selected foods of nearly 300% of the Estimated Average Requirement and over 220% of the Recommended Nutrient Intake for adults. This was approximately 50% of the tolerable safe Upper Level for iodine intake. The study confirmed high daily salt intake (11.2 grams from household salt only). Successful salt reduction would be expected to reduce iodine intake, however, modelling with 10% and 30% reduction implied this is unlikely to put any population group at risk of deficiency. It is recommended that implementation of salt iodisation and salt reduction policies are harmonized, alongside continued regular iodine status monitoring for different population groups.
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spelling pubmed-87972172022-01-29 Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia Milevska-Kostova, Neda Karanfilski, Borislav Knowles, Jacky Codling, Karen Lazarus, John H. PLoS One Research Article Evidence from the 1950s showed that Macedonia was iodine deficient. After the introduction of mandatory universal salt iodisation, the country saw a steady increase in iodine intake and decline in goitre prevalence, earning iodine-deficiency free status in 2003. Iodine status assessments in 2007 and 2016 showed adequate iodine intake among school age children (median urinary iodine concentration of 241 μg/L and 236 μg/L respectively). Macedonia participated in piloting the Iodine Global Network Programme Guidance on the use of iodised salt in industrially processed foods to better understand potential iodised salt intake from processed foods. One objective of implementation was to identify the need, opportunities, and required actions to strengthen the processed food component of the national salt iodisation policy. Data from the 2017 Household Consumption and Expenditure Survey (HCES) was used to determine household salt consumption, to identify widely-consumed, salt-containing industrially processed foods, and estimate typical daily intake of these foods. Their estimated contribution to iodine intake was estimated based on their salt content and the percentage of food industry salt that is iodised. Although the study has limitations, including a relatively small selection of foods, the results indicate potential iodine intake from iodised household salt and iodised salt in the selected foods of nearly 300% of the Estimated Average Requirement and over 220% of the Recommended Nutrient Intake for adults. This was approximately 50% of the tolerable safe Upper Level for iodine intake. The study confirmed high daily salt intake (11.2 grams from household salt only). Successful salt reduction would be expected to reduce iodine intake, however, modelling with 10% and 30% reduction implied this is unlikely to put any population group at risk of deficiency. It is recommended that implementation of salt iodisation and salt reduction policies are harmonized, alongside continued regular iodine status monitoring for different population groups. Public Library of Science 2022-01-28 /pmc/articles/PMC8797217/ /pubmed/35089975 http://dx.doi.org/10.1371/journal.pone.0263225 Text en © 2022 Milevska-Kostova et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Milevska-Kostova, Neda
Karanfilski, Borislav
Knowles, Jacky
Codling, Karen
Lazarus, John H.
Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia
title Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia
title_full Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia
title_fullStr Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia
title_full_unstemmed Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia
title_short Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia
title_sort modelling the contribution of iodised salt in industrially processed foods to iodine intake in macedonia
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8797217/
https://www.ncbi.nlm.nih.gov/pubmed/35089975
http://dx.doi.org/10.1371/journal.pone.0263225
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