Rochester Institute of Technology, College of Health Sciences and Technology, Wegmans School of Health and Nutrition, Rochester, New York.
Department of Nutritional Sciences, Texas Tech University, College of Human Sciences, Lubbock, Texas.
Ann N Y Acad Sci. 2019 Jun;1446(1):117-138. doi: 10.1111/nyas.13988. Epub 2018 Nov 29.
In Ghana, iodine deficiency was first reported in 1994 among 33% of the population. A nationwide Universal Salt Iodization (USI) program plus other complementary interventions were subsequently implemented as a response. Our paper reviews the current risks of excess iodine status in Ghana and identifies policy and research gaps. A mixed methods review of 12 policies and institutional reports and 13 peer-reviewed articles was complemented with consultations with 23 key informants (salt producers and distributors, food processors, regulatory agency officials, and healthcare providers) purposively sampled between May and August 2017. The findings show a strong policy environment indicated by regulations on food and salt fortification (Act 851), including the USI regulation. However, currently, only a third of Ghanaian households use adequately iodized salt. Recent evidence shows that voluntarily fortified processed foods (including condiments) supply a considerable amount of iodine to the food system. Limited biological impact data suggest possible household exposure to excessive dietary iodine (>15 parts per million). Currently, there is no systematic tracking of iodine content from fortified foods and other sources. Cross-sectoral actions are needed to understand this situation better. Key research gap is the lack of comprehensive data on iodine content and intake from other sources in Ghana.
在加纳，1994 年首次报告了 33%的人群存在碘缺乏症。随后，作为应对措施，加纳实施了全国范围内的普遍食盐碘化 (USI) 计划和其他补充措施。我们的论文回顾了加纳目前碘过量的风险，并确定了政策和研究方面的差距。通过对 12 项政策和机构报告以及 13 篇同行评议文章进行混合方法综述，并于 2017 年 5 月至 8 月期间与 23 名关键信息提供者（盐生产商和分销商、食品加工商、监管机构官员和医疗保健提供者）进行了咨询，对当前的情况进行了审查。调查结果表明，法规（第 851 号法案）涵盖了食品和盐强化的相关规定，为加纳营造了强有力的政策环境，其中包括 USI 法规。然而，目前只有三分之一的加纳家庭使用足够的碘化盐。最近的证据表明，自愿强化加工食品（包括调味料）为食品系统提供了相当数量的碘。有限的生物影响数据表明，家庭可能会接触到过量的膳食碘（>15 微克/毫升）。目前，没有系统地跟踪强化食品和其他来源的碘含量。需要采取跨部门行动来更好地了解这种情况。一个关键的研究差距是加纳缺乏关于其他来源的碘含量和摄入量的综合数据。
