Assessment of the contribution of industrially processed foods to salt and iodine intake in Thailand
| Autor: | Jacky Knowles, Nuntaya Chongchaithet, Pattamaporn Aksornchu, Sangsom Sinawat, Nuntachit Boonmongkol, Pattama Duangmusik, Saipin Chotivichien |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Male
Seasoning Food industry Physiology Thai People Sodium Chloride 010501 environmental sciences Recommended Dietary Allowances 01 natural sciences Geographical Locations Medicine and Health Sciences Ethnicities Medicine Food science Child 0303 health sciences education.field_of_study Multidisciplinary 030302 biochemistry & molecular biology Thailand Chemistry Iodised salt Dietary Reference Intake Child Preschool Physical Sciences Food Fortified Female Anatomy Research Article Chemical Elements Iodine Adult Asia Science Population chemistry.chemical_element Diet Surveys 03 medical and health sciences Asian People Humans Food-Processing Industry Sodium Chloride Dietary Salt intake education Nutrition 0105 earth and related environmental sciences business.industry Food Consumption Chemical Compounds Infant Newborn Biology and Life Sciences Infant Diet chemistry Food Ears Age Groups People and Places Food processing Population Groupings Salts Condiments Physiological Processes Deficiency Diseases business Head |
| Zdroj: | PLoS ONE PLoS ONE, Vol 16, Iss 7, p e0253590 (2021) |
| ISSN: | 1932-6203 |
| DOI: | 10.1371/journal.pone.0253590 |
| Popis: | Iodization of food grade salt has been mandated in Thailand since 1994. Currently, processed food consumption is increasing, triggered by higher income, urbanization, and lifestyle changes, which affects the source of salt and potentially iodized salt among the population. However, adequate information about the use of iodized salt in processed foods in Thailand is still lacking. Therefore, this study aimed to assess iodine intake through salt-containing processed foods and condiments which were identified using national survey data. Potential iodine intake from iodized salt in food products was modelled using consumption data and product salt content from food labelling and laboratory analysis. Fish sauce, soy sauce and seasoning sauces (salty condiments) have alternative regulation allowing for direct iodization of the final product, therefore modelling was conducted including and excluding these products. Daily salt intake from household salt and food industry salt (including salty condiments) was estimated to be 2.4 g for children 0–5 years of age, 4.6 g for children 6–12 years of age, and 11.5 g for adults. The use of iodized salt in processed foods (excluding salty condiments) met approximately 100% of the estimated average requirement (EAR) for iodine for non-pregnant adults and for children 6 to 12 years of age, and 50% of the EAR for iodine for children aged 0 to 5 years of age. In all cases, iodine intake from processed food consumption was greater than from estimated household iodized salt consumption. Findings suggest that iodized salt from processed foods is an important source of iodine intake, especially in adults. The use of iodized salt by the food industry should be enforced along with population monitoring to ensure sustainability of optimal iodine intake. Currently, the addition of iodine into fish sauce, soy sauce and seasoning sauces has an important role in achieving and sustaining optimal iodine intake. |
| Databáze: | OpenAIRE |
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