Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake

International Journal of Food Sciences and Nutrition

Volumn 58, Issue 3, 2007, Pages 231-239

  Rasmussen, Lone B ^a   Ovesen, Lars ^b   Christensen, Tue ^a   Knuthsen, Pia ^a   Larsen, Erik H ^a   Lyhne, Niels ^a   Okholm, Bolette ^c   Saxholt, Erling ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Danish Heart Association   (Denmark)

^c DANISH VETERINARY AND FOOD ADMINISTRATION   (Denmark)

Author keywords

Denmark; Iodine fortification; Iodine intake; Salt

Indexed keywords

IODINE; SODIUM CHLORIDE;

ADOLESCENT; ADULT; AGED; ARTICLE; BREAD; CHILD; CONTROLLED STUDY; DENMARK; DIET SUPPLEMENTATION; DIETARY INTAKE; FEMALE; HUMAN; IODINATION; MALE; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; RYE; SAMPLING; WHEAT;

ADOLESCENT; ADULT; AGE DISTRIBUTION; AGED; BREAD; CHILD; CHILD, PRESCHOOL; DENMARK; DIET SURVEYS; FEMALE; FOOD, FORTIFIED; HUMANS; IODINE; MALE; MIDDLE AGED; SECALE CEREALE; SEX DISTRIBUTION; SODIUM CHLORIDE, DIETARY; TRITICUM;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 34249729958     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701198117     Document Type: Article

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