Table 1.
Average daily consumption and salt content of industrially processed foods selected for modelling.
Fig 1.
Contribution of household salt and iodised salt in selected processed foods to estimated current iodine intake, in relation to the EAR and RNI for iodine.
The values for iodine intake are based on knowledge of current iodisation practices (100% household salt and 94% food industry salt iodised). Note that the tolerable upper level (UL) for iodine intake of 600 μg iodine is not shown on this chart.
Fig 2.
Potential impact of successful salt reduction on iodine intake from household salt and processed food salt (10% and 30% reduction scenarios) in relation to the EAR and RNI for iodine.
Current (100% household salt iodised and 94% industry salt iodised) iodine intake and estimated iodine intake for 10% and 30% salt reduction scenarios.