[关于弗罗茨瓦夫省膳食盐碘化的说明]
[Remarks on iodination of dietary salt in the province of Wrocław].
作者信息
Zukowska-Kowalska K, Zukowski W
机构信息
Zakładu Ekologii i Higieny Akademii Wychowania Fizycznego, Wrocławiu.
出版信息
Wiad Lek. 1992 Dec;45(23-24):954-7.
PMID:1345245
Abstract
A review is presented of KJ content in edible salt in the years 1975-1991. Salt samples were taken for study from shops and mass catering institutions in the Province of Wrocław--a region of endemic struma. The content of KJ in salt was very low--on the average less than 10 mg/kg and very varied--from zero to over 100 mg/kg.
摘要
本文综述了1975年至1991年食用盐中的钾含量。盐样取自弗罗茨瓦夫省（一个地方性甲状腺肿地区）的商店和集体餐饮机构用于研究。盐中的钾含量非常低，平均低于10毫克/千克且差异极大，从0至超过100毫克/千克不等。
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