Bread iodine fortification

Mandatory iodine fortification of table salt and salt in bread was initiated in 2000—2001 (Laurberg et ai, 2006), and the Danish National Survey of Dietary Habits and Physical Activity 2000—2002 (Lyhne et al., 2005) subsequently found the median iodine intake among 55—75-year-old subjects to be 153—187 p,g/day (Table... 

From such early beginnings as the iodine fortification of salt in the 1920s, and the enrichment of flour and bread with iron and vitamins in the 1930s, the addition of essential minerals has been extended to both traditional foods and new items which have been recently concocted by food technologists. Therefore, it is important to be knowledgeable relative to the following items that may be enriched or fortified with minerals ... 

The two pre-intervention surveys were conducted to determine the status of urinary iodine levels in a representative sample of Tasmanian primary schoolchildren following more than a decade without regular monitoring. The four post-intervention surveys were conducted to examine the effects on urinary iodine levels following the voluntary fortification of bread with iodine. In addition to the assessment of urinary iodine levels, information on SES and geographical location was collected both pre- and post-intervention. Pre-intervention data on dietary sources of iodine were also collected. 

Following voluntary fortification of bread in Tasmania in October 2001, urinary iodine levels in Tasmania school-children increased in surveys conducted in 2003, 2004, 2005 and 2007. The median UIC was 108pg/I across the four surveys. Using the WHO classifications, median... 

There is also evidence that at least one other subgroup in the Tasmanian population is still iodine deficient, despite the fortification of bread. A comparison of UIC of pregnant women in Tasmania showed no significant improvement in iodine nutrition following fortification and that iodine deficiency had persisted in this group (Burgess et al., 2007). 

It should be noted that the voluntary program of bread fortification in Tasmania was introduced as an interim measure only. As a result of the re-emergence of iodine deficiency in Austrafia (Gunton et al., 1999 Li et al., 2001, McDonnell et al., 2003, Hynes et al., 2004) and in New Zealand (Thomson et al., 2001, Skeaff et al., 2002, 2003) mandatory fortification of bread with iodized salt is presently being considered by Food Standards Australia New Zealand (FSANZ) (2007). 

Volnntary fortification of bread has led to improved iodine nntrition in Tasmanian children, although girls remain borderline deficient. 

It is now accepted that apart from fortification with iodine of alimentary salt, many other alternative methods of prevention of iodine defidenty exist. They include iodized oil, iodized water, iodine tablets or drops as well as fortincation of other foods like milk, baby foods, bread, chocolates etc. (6). 

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