What is the availability of iodised salt in supermarkets on the Island of Ireland?

Shaw, Mark; Nugent, Anne P.; McNulty, Breige; Walton, Janette; McHugh, Michaela; Kane, Ashley; Heslin, Aoibhín Moore; Morrissey, Eoin; Mullan, Karen; Woodside, Jayne V.

doi:10.1038/s41430-019-0518-6

Cited by 6 publications

(9 citation statements)

References 9 publications

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“…Interestingly, contrary to some regions/countries where lack of use of IS correlates with its shortage, unavailable widespread sale and a higher cost of IS, these were not influential points in our population (13,(19)(20)(21).…”

Section: Discussion Of the Resultscontrasting

confidence: 60%

Awareness for Increased Iodine Consumption – Current Status and Future Perspectives

Silva¹

2022

Acta Port Nutr

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INTRODUCTION:Previous studies have shown that the Azorean population presented a lack of iodine intake in children and pregnant women. This led organizations to initiate more efforts to increase awareness and provide solutions to this problem, particularly through the consumption of iodised salt. OBJECTIVES:To clarify the effectiveness of the implemented heath measures and what influenced the use of iodised salt. METHODOLOGY: Observational and cross-sectional study with the application of a questionnaire that surveys iodine consumption in people presenting to the Unidade de Saúde da Ilha do Faial, Azores, between November 9 th and November 14 th , 2020.RESULTS: Out of 100 individuals, 49 consumed iodised salt and 51 individuals did not. The mean age of responders was 49,81 years old. 19 participants had a diagnosis of thyroid disease. A recommendation from a physician and/or a nutritionist was the main reason that influenced people to implement iodised salt in their diet (n=18; 36.7%). Out of the 51 participants who did not consume iodised salt, 21 (41.2%) did not know about the existence of iodised salt and 11 did not know the benefits of iodised salt (21.6%). 28 individuals (28%) stated that a health care professional had recommended them to implement iodised salt or a multivitamin supplement containing iodine in their diet as opposed to 66 (66%) who said they did not receive that recommendation. Individuals who had a recommendation by a health care professional to implement iodised salt or a multivitamin supplement containing iodine are 8 times more likely to utilize iodised salt (OR=8,138; CI 95% [2,764;23,967]).CONCLUSIONS: While it is a work in progress, the implementation of iodised salt in the Azorean's diet has taken a step in the right direction. It was demonstrated that implementing the consumption of iodised salt, explaining its importance and creating awareness of iodine deficiency by a health care worker can be a powerful weapon to tackle iodine deficiency.

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Section: Discussion Of the Resultscontrasting

confidence: 60%

Awareness for Increased Iodine Consumption – Current Status and Future Perspectives

Silva¹

2022

Acta Port Nutr

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“…Little has been reported in relation to the state of Australian products, despite FSANZ making further approvals for voluntary fortification in plant-based milks in recent years [48]. The market availability of food products is a compelling driver underpinning consumer access and consumption [49,50]. Beyond a direct beverage, cow's milk is an important culinary constituent, with 14% of its total ingestion in Australia originating from café style coffee [24].…”

Section: Introductionmentioning

confidence: 99%

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

Zhang

Hughes²,

Grafenauer

2020

Nutrients

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Growing ethical, environmental and health concerns have encouraged demand for novel plant-based milk alternatives, yet it remains nebulous whether these products are nutritionally adequate as cow’s milk replacements. The aim of this study was to conduct a cross-sectional survey of plant-based milk alternatives available in major Australian supermarkets and selected niche food retailers from November 2019 to January 2020 and assess two dietary scenarios (adolescents and older women) where dairy serves were substituted for plant-based alternatives against Australian Estimated Average Requirements (EAR). We collected compositional data from nutrition panels in juxtaposition with derivatives from the Australian Food Composition database, with a total of 115 products, including tree nuts and seeds (n = 48), legumes (n = 27), coconut (n = 10), grains (n = 19) and mixed sources (n = 10). Just over 50% of products were fortified, but only 1/3 contained similar calcium content to cow’s milk. Indiscriminate substitutions might reduce intakes of protein and micronutrients, particularly vitamin A, B2, B12, iodine and zinc, and lead to reductions >50% of the EARs for protein, zinc and calcium in the chosen dietary scenarios. To avoid unintended dietary outcomes, it is vital that consumers make pragmatic decisions regarding dietary replacements for cow’s milk.

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“…For some countries, such as Lithuania, iodine intake will be inaccurately estimated through the omission of iodized salt intake because the country has mandatory iodized salt policies; however, for other countries, such as the United Kingdom and Ireland, the omission of iodized salt is not likely to affect iodine estimation because iodized salt is not widely used or available. 92 , 93 …”

Section: Discussionmentioning

confidence: 99%

A systematic review of iodine intake in children, adults, and pregnant women in Europe—comparison against dietary recommendations and evaluation of dietary iodine sources

et al. 2022

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Context Adequate iodine intake is essential throughout life. Key dietary sources are iodized salt and animal products, but dietary patterns in Europe are changing, for example toward lower salt intake and a more plant-based diet. Objective To review iodine intake (not status) in European populations (adults, children, and pregnant women) to identify at-risk groups and dietary sources. Data sources PubMed, Embase, and Cochrane databases, as well as European national nutrition surveys were searched for data on had iodine intake (from dietary assessment) and sources of iodine, collected after 2006. Data selection In total, 57 studies were included, comprising 22 national surveys and 35 sub-national studies. Iodine intake data were available from national surveys of children aged <10 years (n = 11), 11–17 years (n = 12), and adults (n = 15), but data from pregnancy were only available from sub-national studies. Results Iodine intake data are lacking—only 17 of 45 (38%) European countries had iodine-intake data from national surveys. Iodine intake reported from national surveys was below recommendations for: (1) children aged <10 years in 2 surveys (18%), (2) boys and girls aged 11–17 years in 6 (50%) and 8 (68%) surveys, respectively, and (3) adult men and women in 7 (47%) and 12 (80%) surveys, respectively. In pregnant women, intake was below recommendations except where women were taking iodine-containing supplements. Just 32% of national surveys (n = 7) included iodized salt when estimating iodine intake. Milk, dairy products, fish, and eggs were important contributors to intake in many countries, suggesting limited sources in plant-based diets. Conclusion Results are limited by the challenges of dietary assessment for measuring iodine intake. Future national surveys should include iodine intake. Policy makers should consider dietary sources alongside any iodized salt policies when considering methods for improving population iodine intake. Systematic Review Registration PROSPERO 2017 CRD42017075422.

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What is the availability of iodised salt in supermarkets on the Island of Ireland?

Cited by 6 publications

References 9 publications

Awareness for Increased Iodine Consumption – Current Status and Future Perspectives

Awareness for Increased Iodine Consumption – Current Status and Future Perspectives

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

A systematic review of iodine intake in children, adults, and pregnant women in Europe—comparison against dietary recommendations and evaluation of dietary iodine sources

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