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