Author/Editor | Pokorn, Dražigost | |
Title | Jod v prehrani | |
Translated title | Iodine in nutrition | |
Type | članek | |
Source | Zdrav Vars | |
Vol. and No. | Letnik 37, št. 1-2 | |
Publication year | 1998 | |
Volume | str. 41-4 | |
Language | slo | |
Abstract | General salt iodization is the recommended intervention for preventing and correcting iodine deficiency, taking into account the following revised assumptions based on the following new information: 20% of iodine is lost from production site to household and another 20% is lost during cooking before consumption, and average salt intake per capita in Slovenia is about 10g/day. In order to provide 150 micro g/day of iodine via iodized salt, iodine concentration of salt at the point of production should be within the range 20-40 mg iodine per kg of salt. | |
Summary | Dodajanje joda soli je splošen poseg v preventivi in korigiranje pomanjkanja joda. Upoštevamo sledeče popravljene domneve, ki temeljijo na novejših spoznanjih, da se 20% joda izgubi na poti od proizvajalca do potrošnika, ostalih 20% pa med kuhanjem, pred zaužitjem, in da je povprečna količina soli, ki jo zaužije Slovenec, okoli 10g/dan. Z namenom, da zagotovimo ljudem 150 mikro g joda na dan z jodizirano soljo, bi morala biti koncentracija joda ob proizvodnji jodirane soli med 20-40 mg joda v 1 kg soli. | |
Descriptors | IODINE DIET SODIUM CHLORIDE, DIETARY GOITER, ENDEMIC |