Assessment of the contribution of industrially processed foods to salt and iodine intake in Thailand

Abstract

Iodization of food grade salt has been mandated in Thailand since 1994. Currently, processed food consumption is increasing, triggered by higher income, urbanization, and lifestyle changes, which affects the source of salt and potentially iodized salt among the population. However, adequate information about the use of iodized salt in processed foods in Thailand is still lacking. Therefore, this study aimed to assess iodine intake through salt-containing processed foods and condiments which were identified using national survey data. Potential iodine intake from iodized salt in food products was modelled using consumption data and product salt content from food labelling and laboratory analysis. Fish sauce, soy sauce and seasoning sauces (salty condiments) have alternative regulation allowing for direct iodization of the final product, therefore modelling was conducted including and excluding these products. Daily salt intake from household salt and food industry salt (including salty condiments) was estimated to be 2.4 g for children 0–5 years of age, 4.6 g for children 6–12 years of age, and 11.5 g for adults. The use of iodized salt in processed foods (excluding salty condiments) met approximately 100% of the estimated average requirement (EAR) for iodine for non-pregnant adults and for children 6 to 12 years of age, and 50% of the EAR for iodine for children aged 0 to 5 years of age. In all cases, iodine intake from processed food consumption was greater than from estimated household iodized salt consumption. Findings suggest that iodized salt from processed foods is an important source of iodine intake, especially in adults. The use of iodized salt by the food industry should be enforced along with population monitoring to ensure sustainability of optimal iodine intake. Currently, the addition of iodine into fish sauce, soy sauce and seasoning sauces has an important role in achieving and sustaining optimal iodine intake.

The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

“…Enriching foods with iodine may be another way to eliminate iodine deficiency, usually by table salt iodization [ 20 , 21 , 22 , 23 , 24 ]. Potassium iodide and potassium iodate are sources of iodine in table salt.…”

The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification

“…Because of unclear descriptions and unclarity about the composition of the products in categories defined as ‘other cooking aids’ category, we excluded the studies only reporting on this category. An overview of the 18 included studies and relevant characteristics is provided in Supplementary Table S1 [ 17 , 22 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 ]. Studies used different methods for data collection, e.g., food frequency questionnaires, (24 h) recalls, food weighing records, and interviews.…”

Introduction to the programme guidance for the use of iodised salt in processed foods and its pilot implementation, strengthening strategies to improve iodine status

“…This special collection includes papers written by the relevant national teams that report details on the foods selected, the assessment process, and on national findings for Moldova [ 14 ], North Macedonia [ 15 ], Sri Lanka [ 16 ], and Thailand [ 17 ]. The national team in Kenya did not submit a paper for inclusion, therefore the findings are not discussed in this collection overview paper.…”