Erling Saxholt

Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake

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) µg/day and the total median iodine intake increased by 63 (36–104) µg/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.

Salt content in canteen and fast food meals in Denmark.

Background A high salt (=NaCl) intake is associated with high blood pressure, and knowledge of salt content in food and meals is important, if the salt intake has to be decreased in the general population. Objective To determine the salt content in worksite canteen meals and fast food. Design For the first part of this study, 180 canteen meals were collected from a total of 15 worksites with in-house catering facilities. Duplicate portions of a lunch meal were collected from 12 randomly selected employees at each canteen on two non-consecutive days. For the second part of the study, a total of 250 fast food samples were collected from 52 retail places representing both city (Aarhus) and provincial towns. The canteen meals and fast food samples were analyzed for chloride by potentiometric titration with silver nitrate solution, and the salt content was estimated. Results The salt content in lunch meals in worksite canteens were 3.8±1.8 g per meal and 14.7±5.1 g per 10 MJ for men (n=109), and 2.8±1.2 g per meal and 14.4±6.2 g per 10 MJ for women (n=71). Salt content in fast food ranged from 11.8±2.5 g per 10 MJ (burgers) to 16.3±4.4 g per 10 MJ (sausages) with a mean content of 13.8±3.8 g per 10 MJ. Conclusion Salt content in both fast food and in worksite canteen meals is high and should be decreased.