Salt reduction and iodine intake in Italy

2021 ◽  
Author(s):  
A. Olivieri ◽  
F. Giorgino ◽  
C. Maffeis ◽  
M. Bagnasco
Keyword(s):  
Iodine Intake ◽  
Salt Reduction

scholarly journals Relationship between salt consumption and iodine intake in a pediatric population

2020 ◽  
Author(s):  
Roberto Iacone ◽  
◽  
Paola Iaccarino Idelson ◽  
Angelo Campanozzi ◽  
Irene Rutigliano ◽  
...  
Keyword(s):  
Salt Intake ◽  
Pediatric Population ◽  
Iodine Intake ◽  
Iodized Salt ◽  
World Health ◽  
Total Iodine ◽  
Salt Reduction ◽  
Salt Consumption ◽  
Iodine Excretion ◽  
Health Organization

Abstract Purpose The World Health Organization recommends reduction of salt intake to < 5 g/day and the use of iodized salt to prevent iodine deficiency states. A high prevalence of excess salt consumption and an inadequate iodine intake has been previously shown in an Italian pediatric population. It was appropriate, therefore, to analyse in the same population the relationship occurring between salt consumption and iodine intake. Methods The study population was made of 1270 children and adolescents. Estimates of salt consumption and iodine intake were obtained by measuring 24 h urinary sodium and iodine excretion. Results The iodine intake increased gradually across quartiles of salt consumption independently of sex, age and body weight (p < 0.001). Median iodine intake met the European Food Safety Authority adequacy level only in teenagers in the highest quartile of salt consumption (salt intake > 10.2 g/day). We estimated that approximately 65–73% of the total iodine intake was derived from food and 27–35% from iodized salt and that iodized salt made actually only 20% of the total salt intake. Conclusion In this pediatric population, in face of an elevated average salt consumption, the use of iodized salt was still insufficient to ensure an adequate iodine intake, in particular among teenagers. In the perspective of a progressive reduction of total salt intake, the health institutions should continue to support iodoprophylaxis, in the context of the national strategies for salt reduction. In order for these policies to be successful, in addition to educational campaigns, it is needed that the prescriptions contained in the current legislation on iodoprophylaxis are made compelling through specific enforcement measures for all the involved stakeholders.

scholarly journals Monitoring salt and iodine intakes in Dutch adults between 2006 and 2010 using 24 h urinary sodium and iodine excretions

2013 ◽  
Vol 17 (7) ◽  
pp. 1431-1438 ◽  
Author(s):  
Marieke AH Hendriksen ◽  
Joop MA van Raaij ◽  
Johanna M Geleijnse ◽  
Caroline Wilson-van den Hooven ◽  
Marga C Ocké ◽  
...  
Keyword(s):  
Random Sampling ◽  
Salt Intake ◽  
Iodine Intake ◽  
Processed Foods ◽  
Dietary Salt ◽  
Cross Sectional ◽  
Salt Reduction ◽  
Dietary Salt Intake ◽  
Salt Iodine ◽  
Daily Intakes

AbstractObjectiveTo monitor the effectiveness of salt-reduction initiatives in processed foods and changes in Dutch iodine policy on Na and iodine intakes in Dutch adults between 2006 and 2010.DesignTwo cross-sectional studies among adults, conducted in 2006 and 2010, using identical protocols. Participants collected single 24 h urine samples and completed two short questionnaires on food consumption and urine collection procedures. Daily intakes of salt, iodine, K and Na:K were estimated, based on the analysis of Na, K and iodine excreted in urine.SettingDoetinchem, the Netherlands.SubjectsMen and women aged 19 to 70 years were recruited through random sampling of the Doetinchem population and among participants of the Doetinchem Cohort Study (2006:n317, mean age 48·9 years, 43 % men; 2010:n342, mean age 46·2 years, 45 % men).ResultsWhile median iodine intake was lower in 2010 (179 μg/d) compared with 2006 (257 μg/d;P< 0·0001), no difference in median salt intake was observed (8·7 g/d in 2006v. 8·5 g/d in 2010,P= 0·70). In 2006, median K intake was 2·6 g/dv. 2·8 g/d in 2010 (P< 0·01). In this 4-year period, median Na:K improved from 2·4 in 2006 to 2·2 in 2010 (P< 0·001).ConclusionsDespite initiatives to lower salt in processed foods, dietary salt intake in this population remains well above the recommended intake of 6 g/d. Iodine intake is still adequate, although a decline was observed between 2006 and 2010. This reduction is probably due to changes in iodine policy.

scholarly journals Nutritional modelling: distributions of salt intake from processed foods in New Zealand

2009 ◽  
Vol 102 (5) ◽  
pp. 757-765 ◽  
Author(s):  
Barbara M. Thomson
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Age Groups ◽  
Population Group ◽  
Iodine Intake ◽  
Processed Foods ◽  
Salt Reduction ◽  
Young Males ◽  
Recall Data ◽  
Whole Milk

The salt content of processed foods is important because of the high intake of Na by most New Zealanders. A database of Na concentrations in fifty-eight processed foods was compiled from existing and new data and combined with 24 h diet recall data from two national nutrition surveys (5771 respondents) to derive salt intakes for seven population groups. Mean salt intakes from processed foods ranged from 6·9 g/d for young males aged 19–24 years to 3·5 g/d for children aged 5–6 years. A total of  ≥ 50 % of children aged 5–6 years, boys aged 11–14 years and young males aged 19–24 years had salt intakes that exceeded the upper limit for Na, calculated as salt (3·2–5·3 g/d), from processed foods only. Bread accounted for the greatest contribution to salt intake for each population group (35–43 % of total salt intake). Other foods that contributed 2 % or more and common across most age groups were sausage, meat pies, pizza, instant noodles and cheese. The Na concentrations of key foods have changed little over the 16-year period from 1987 to 2003 except for corned beef and whole milk that have decreased by 34 and 50 % respectively. Bread is an obvious target for salt reduction but the implication on iodine intake needs consideration as salt is used as a vehicle for iodine fortification of bread.

scholarly journals Reduction of salt: will iodine intake remain adequate in The Netherlands?

2010 ◽  
Vol 104 (11) ◽  
pp. 1712-1718 ◽  
Author(s):  
Janneke Verkaik-Kloosterman ◽  
Pieter van 't Veer ◽  
Marga C. Ocké
Keyword(s):  
The Netherlands ◽  
Salt Intake ◽  
Salt Content ◽  
Iodine Intake ◽  
Food Composition ◽  
Processed Foods ◽  
Dutch Population ◽  
Salt Reduction ◽  
Iodised Salt ◽  
Food Consumption Survey

Salt is the main vehicle for iodine fortification in The Netherlands. A reduction in salt intake may reduce the supply of iodine. Our aim was to quantify the effect of salt reduction on the habitual iodine intake of the Dutch population and the risk of inadequate iodine intake. We used data of the Dutch National Food Consumption Survey (1997–8) and an update of the food composition database to estimate habitual salt and iodine intake. To take into account uncertainty about the use of iodised salt (industrial and discretionary) and food supplements, a simulation model was used. Habitual iodine and salt intakes were simulated for scenarios of salt reduction and compared with no salt reduction. With 12, 25 and 50 % salt reduction in industrially processed foods, the iodine intake remained adequate for a large part of the Dutch population. For the extreme scenario of a 50 % reduction in both industrially and discretionary added salt, iodine intake might become inadequate for part of the Dutch population (up to 10 %). An increment of the proportion of industrially processed foods using iodised salt or a small increase in iodine salt content will solve this. Nevertheless, 8–35 % of 1- to 3-year-old children might have iodine intakes below the corresponding estimated average requirement (EAR), depending on the salt intake scenario. This points out the need to review the EAR value for this age group or to suggest the addition of iodine to industrially manufactured complementary foods.

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

2020 ◽  
Author(s):  
Neda Milevska-Kostova ◽  
Borislav Karanfilski ◽  
Jacky Knowles ◽  
Karen Codling ◽  
John H Lazarus
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Iodine Intake ◽  
Global Network ◽  
Food Sources ◽  
Urinary Iodine Concentration ◽  
Processed Foods ◽  
Salt Reduction ◽  
Iodine Status ◽  
Iodised Salt

AbstractEvidence 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 the 2019 piloting of the Iodine Global Network Programme Guidance on the use of iodised salt in industrially processed foods to better understand salt and iodised salt intake from food sources other than household salt.Aggregated 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. The salt content of these foods was estimated using national standards and the Danish food composition database. The percentage of this salt that was iodised was assessed using customs data for salt imports.Although the study has its 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 above 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 design and implementation of salt iodisation and salt reduction policies are harmonized, alongside continued regular iodine status monitoring for different population groups.

scholarly journals Estimated contribution of most commonly consumed industrialized processed foods to salt intake and iodine intakes in Sri Lanka

PLoS ONE ◽  
2021 ◽  
Vol 16 (9) ◽  
pp. e0257488
Author(s):  
Renuka Jayatissa ◽  
Chandima Haturusinghe ◽  
Jacky Knowles ◽  
Karen Codling ◽  
Jonathan Gorstein
Keyword(s):  
Sri Lanka ◽  
Salt Intake ◽  
Iodine Intake ◽  
Iodized Salt ◽  
Processed Foods ◽  
Salt Reduction ◽  
Iodine Status ◽  
Per Capita ◽  
Dried Fish ◽  
Per Capita Consumption

In Sri Lanka dietary patterns are shifting towards increased consumption of industrially processed foods (IPF). This study aimed to estimate the contribution of IPF to salt and iodine intake and assess the possible impact of salt reduction on iodized salt intake. The assessment was conducted using guidance published by the Iodine Global Network. National nutrition and household income expenditure surveys were used to estimate adult per capita consumption of household salt and commonly consumed salt-containing IPF. Industry and laboratory data were used to quantify salt content of IPF. Modelling estimated the potential and current iodine intake from consumption of household salt and using iodized salt in the identified IPF. Estimates were adjusted to investigate the likely impact on iodine intake of achieving 30% salt reduction. IPF included were bread, dried fish and biscuits, with daily per capita consumption of 32g, 10g and 7g respectively. Daily intake of household salt was estimated to be 8.5g. Potential average national daily iodine intake if all salt in these products was iodized was 166μg. Estimated current daily iodine intake, based on iodization of 78% of household salt and dried fish being made with non-iodized salt, was 111μg nationally, ranging from 90 to 145μg provincially. Estimated potential and current iodine intakes were above the estimated average requirement of 95μg iodine for adults, however, current intake was below the recommended nutrient intake of 150μg. If the 30% salt reduction target is achieved, estimated current iodine intake from household salt, bread and biscuits could decrease to 78μg. The assessment together with data for iodine status suggest that current iodine intake of adults in Sri Lanka is adequate. Recommendations to sustain with reduced salt intake are to strengthen monitoring of population iodine status and of food industry use of iodized salt, and to adjust the salt iodine levels if needed.

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