Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic– a pilot study
-
Published:2014
Issue:3
Volume:83
Page:273-277
-
ISSN:0001-7213
-
Container-title:Acta Veterinaria Brno
-
language:en
-
Short-container-title:Acta Vet. Brno
Author:
Steinhauserová Pavla,Řehůřková Irena,Ruprich Jiří
Abstract
Iodine deficiency is still one of acute global public health problems. The best strategy to ensure its required amount in human population is salt fortification with potassium iodate or iodide. Food industry plays an important role in supporting good health status of consumers. Using iodized salt in meat production is not mandatory in the Czech Republic. The aim of this pilot study was to evaluate a group of salty meat products - fermented meats purchased in the Czech Republic in terms of iodine and sodium content. Totally 36 samples purchased in 9 major retail chains, produced in 9 different European countries were analyzed by spectrophotometric methods. As the results show, the use of iodinated salt was obvious only among Czech producers. The application of iodinated and marine salt does not mean that those products are a good source of iodine. Consumers should be more informed about iodine and sodium content in food. They should also be more aware about the health impact of high sodium intake. This pilot study compares iodine and sodium content in this type of meat products produced in different European countries but purchased in the Czech Republic.
Publisher
University of Veterinary and Pharmaceutical Sciences
Subject
General Veterinary
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献