丹麦面包和食盐加碘后的碘含量及其对碘摄入量的影响。
Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake.
作者信息
Rasmussen Lone B, Ovesen Lars, Christensen Tue, Knuthsen Pia, Larsen Erik H, Lyhne Niels, Okholm Bolette, Saxholt Erling
机构信息
Department of Nutrition, Danish Institute for Food and Veterinary Research., Søborg, Denmark.
出版信息
Int J Food Sci Nutr. 2007 May;58(3):231-9. doi: 10.1080/09637480701198117.
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.
DESIGN
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.
SUBJECTS
Iodine intake before and after fortification was estimated based on dietary intake data from 4,124 randomly selected Danish subjects.
MAIN 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.
目的
在丹麦引入强制碘强化措施后，测量面包和家用盐中的碘含量，并估计因强化措施导致的碘摄入量增加情况。
设计
评估黑麦面包、小麦面包和盐样本中的碘含量。估计面包强化后碘摄入量的增加以及强化后总碘摄入量的增加。
研究对象
根据4124名随机选取的丹麦人的饮食摄入数据，估计强化前后的碘摄入量。
主要结果
约98%的黑麦面包和90%的小麦面包加碘。面包中的碘摄入量中位数增加了25（13 - 43）微克/天，总碘摄入量中位数增加了63（36 - 104）微克/天。
结论
面包和盐的强化导致碘摄入量出现了理想的增加，目前盐的强化水平（13 ppm）似乎是合理的。
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