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Abstract
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.
Highlights
Iodine deficiency disorders (IDD) is one of the most significant public health problems in the world
We evaluated the potential iodine intake using current estimates of 78% of household using iodized salt and 100% of food industry salt being iodized (Scenario 2), including iodized salt for fish sauce, soy sauce and seasoning sauce; used this to assess the potential contribution to the estimated average requirement (EAR), recommended nutrient intake (RNI)
The assessment described in this paper indicates that the estimated current iodine intake from the use of iodized household salt (78%) and 100% iodized salt in industrially processed foods (Scenario 2), is sufficient to meet the iodine requirements of the majority of the non-pregnant adult population
Summary
Iodine deficiency disorders (IDD) is one of the most significant public health problems in the world. Iodized salt in industrially processed foods in Thailand. According to the notification of Thai FDA, legislation for salt iodization is in place under the Food Act (B.E. 2522) of 1979. Food-grade salt shall contain iodine content not less than 20 milligrams and not more than 40 milligrams per kilogram. Food-grade salt used as mixture or ingredient in food shall be iodized salt” [1]. The notification of Thai FDA announced in 2010 stipulated that fish sauce, mixed fish sauce and food seasoning derived from hydrolysis or fermentation of soybean protein, shall have iodine content not less than 2 mg and not more than 3 mg in 1 liter of product, by the direct addition of iodine in the production process or the use of edible iodized salt as an ingredient [2,3]
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