OBJECTIVE To evaluate the prevalence of chronic autoimmune thyroiditis (CAT) and iodine-induced hypothyroidism, hyperthyroidism (overt and subclinical), and goiter in a population exposed to excessive iodine intake for 5 years (table salt iodine concentrations: 40-100 mg/kg salt). Design This was a population-based, cross-sectional study with 1085 participants randomly selected from a metropoli...

BACKGROUND Universal salt iodization (USI) was introduced in China in 1995, but whether the iodine status is optimal is questionable. This study was conducted to assess the iodine nutrition among Zhejiang population in coastal regions in China. METHODS A cross-sectional survey for iodine nutritional status was conducted with general population (n=10,350), including pregnant and lactating wome...

Excess intake of dietary salt is estimated to be one of the leading risks to health worldwide. Major national and international health organizations, along with many governments around the world, have called for reductions in the consumption of dietary salt. This paper discusses behavioural and population interventions as mechanisms to reduce dietary salt. In developed countries, salt added dur...

development in the effort to control 1,2 micronutrient deficiencies . Iron deficiency anaemia (IDA) and iodine deficiency disorders (IDD) are the major micronutrient deficiencies of public 2,3 health importance in India . Salt is a universal vehicle for the fortification of iodine / iron as it is consumed at approximately the same levels throughout the year by all normal populations, with very ...

A new indirect method for the determination of iodide and thiosulfate ions in table salt and milk by flame atomic absorption spectrometry was described. This method is based on the reduction of chromium (VI) to chromium(III) with the reducing action of iodide and/or thiosulfate, separation of unreacted Cr(VI) as its 1,5-diphenilcarbazide complex on a column filled with Amberlite XAD-16, elution...

This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly...