Mandatory fortification of bread with iodised salt modestly improves iodine status in schoolchildren

British Journal of Nutrition

Volumn 109, Issue 6, 2013, Pages 1109-1113

  Skeaff, Sheila A ^a   Lonsdale Cooper, Emily ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Children; Deficiency; Fortification; Iodine

Indexed keywords

IODINE; IODIZED SALT; SODIUM CHLORIDE; THYROGLOBULIN; UNCLASSIFIED DRUG;

ARTICLE; BISCUIT; BLOOD SAMPLING; BREAD; CEREAL; CHILD; CONTROLLED STUDY; DAIRY PRODUCT; DIET SUPPLEMENTATION; DISEASE SEVERITY; EGG; FEMALE; FISH; GOITER; HEALTH SURVEY; HUMAN; IODINE DEFICIENCY; MAJOR CLINICAL STUDY; MALE; MEAT; MILK; NEW ZEALAND; QUESTIONNAIRE; REFERENCE VALUE; SCHOOL; SCHOOL CHILD; SEA FOOD; THYROGLOBULIN BLOOD LEVEL; THYROID WEIGHT; URINALYSIS; URINE LEVEL; VULNERABLE POPULATION;

BREAD; CHILD; FEMALE; FOOD, FORTIFIED; HUMANS; IODINE; LEGISLATION, FOOD; MALE; NEW ZEALAND; NUTRITION SURVEYS; NUTRITIONAL STATUS; QUESTIONNAIRES; SODIUM CHLORIDE, DIETARY; THYROGLOBULIN; THYROXINE;

EID: 84875019849     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114512003236     Document Type: Article

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