Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake.
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.


METHODS
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.


METHODS
Iodine intake before and after fortification was estimated based on dietary intake data from 4,124 randomly selected Danish subjects.


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.
Rasmussen
Lone B
LB
Department of Nutrition, Danish Institute for Food and Veterinary Research., Søborg, Denmark. lbra@dfvf.dk
Ovesen
Lars
L
Christensen
Tue
T
Knuthsen
Pia
P
Larsen
Erik H
EH
Lyhne
Niels
N
Okholm
Bolette
B
Saxholt
Erling
E
D000293:Adolescent; D000328:Adult; D017677:Age Distribution; D000368:Aged; D001939:Bread / Q000032:analysis*; D002648:Child; D002675:Child, Preschool; D003718:Denmark / Q000453:epidemiology; D004034:Diet Surveys; D005260:Female; D005527:Food, Fortified; D006801:Humans; D007455:Iodine / Q000008:administration & dosage / Q000032:analysis*; D008297:Male; D008875:Middle Aged; D012434:Secale; D017678:Sex Distribution; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D014908:Triticum
D017673:Sodium Chloride, Dietary; D007455:Iodine