The effects of iodized salt use on the quality of processed Philippine food products were evaluated. Samples for the study included dried-salted and smoked fish products, nitrite-cured pork, and fermented plain and flavored shrimp pastes. Generally, no significant differences were detected between the physicochemical, microbiological and sensory characteristics of the test products prepared wit...

Recently, much attention has been paid to the introduction of raw materials with a low glycemic index into food industry, among which buckwheat, oat and barley flour occupy special place. The use in formulation confectionery products makes it possible improve both organoleptic physicochemical properties product. They also allow reduce energy value such by reducing amount wheat flour, low-calori...

Brazilian legislation, since 1955, failed to achieve its objectives because the issue was not properly addressed: iodized salt was only available in endemic areas, at a low amount of 10 mg Iodine/kg salt. Lack of surveillance and cooperation were common errors. From 1982 to 1992, the INAN distributed potassium iodate to the industry free of charge, but it was abolished in 1991. Only four years ...

Iodine deficiency is the leading cause of preventable mental retardation in the world today. Iodine deficiency was common in the developed world until the introduction of iodized salt in the 1920’s. The incidence of iodine deficiency is connected to low iodine levels in the soil and water. We examine the impact of salt iodization in the US by taking advantage of this natural geographic variatio...