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Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2, 2017년, pp.163 - 170   SCIE
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Unsatisfactory results of the Tunisian universal salt iodization program on national iodine levels

Doggui, Radhouene (INNTA (National Institute of Nutrition and Food Technology), SURVEN (Nutrition Surveillance and Epidemiology in Tunisia) Research Laboratory, 11 Rue Jebel Lakhdar, bab Saadoun, 1007, Tunis, Tunisia ) ; El Ati-Hellal, Myriam (Institut Préparatoire aux Etudes Scientifiques et Techniques, Toxicology Research and Environment, Research Laboratory, 10, Rue Abou El Kacem Chabbi, Montfleury, 1008, Tunis, Tunisia ) ; Traissac, Pierre (IRD (Institut de Recherche pour le Développement), NUTRIPASS Unit, IRD-UM-SupAgro, 911, Av Agropolis, 34394, Montpellier Cedex 5, France ) ; El Ati, Jalila (INNTA (National Institute of Nutrition and Food Technology), SURVEN (Nutrition Surveillance and Epidemiology in Tunisia) Research Laboratory, 11 Rue Jebel Lakhdar, bab Saadoun, 1007, Tunis, Tunisia ) ;
  • 초록  

    Abstract Lack of iodine intake may promote a spectrum of disorders termed iodine deficiency disorders. Universal salt iodization laws were adopted in Tunisia to overcome this problem. This study examines the adequacy of iodized salt in the distribution chain two decades after its last assessment. A cross-sectional design was carried out in 2012 using the multi-stage cluster sampling technique. Salt samples from 24 governorates were collected at wholesaler level (n=635), retailer level (n=1440) and household level (n=1560), and analyzed using a validated iodometric titration method. Iodine concentration at each level of distribution chain was within the recommended range of 15–27mg/kg. Iodine content in household salt was significantly different according to the salt manufacturer and also between geographical regions (p Highlights A regular external monitoring of the salt iodization procedure is clearly necessary. A functional internal quality control is the key to produce accurately iodized salt. Salt producers should be better educated about public health issues of iodized salt. In Tunisia, people are at risk of imcorrect (too low or too high) iodine intake.


  • 주제어

    Food composition .   Food analysis .   Food safety .   Regulatory issues in Tunisia .   Fortification .   Dietary intake .   Edible salt .   Iodized salt .   Iodine .   Potassium iodate.  

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