Table 1.
Overview of the main purpose of each of the programme guidance modules.
Fig 1.
Key guidance framework from Module 4 –Assessing the contribution of industrially processed foods to salt and iodine intake (based on typical per capita intake data).
* Example population groups often reported in surveys: School-age children, women of reproductive age, lactating women, pregnant women. Example sub-groups: Geographic region, residence type, socio-economic. ** Based on an assumption that, if iodised, salt will be iodised according to national standards. Where no information is available on the use of iodised salt, it is still possible to model potential iodine intake if all food grade salt is iodised, Step 4.
Fig 2.
Potential and estimated current iodine intake from household salt and five selected processed foods, relative to the EAR and RNI for iodine for non-pregnant adults.
Based on example data. (A). Iodine intake from household salt and from iodised salt in each of the selected processed food. (B). Iodine intake from household salt and from iodised food industry salt for the five selected processed foods combined. Illustrated using EAR = 95μg and RNI = 150 μg iodine for non-pregnant adults. Potential iodine intake represents iodine intake from salt in each product if all salt iodised according to national standards, and accounting for a 30% loss of iodine in the final product. Estimated current iodine intake represents iodine intake from the estimated percent of household salt and salt in each product currently iodised, with iodisation according to national standards, and accounting for a 30% loss of iodine in the final product.
Fig 3.
Potential and estimated current iodine intake from household salt and five selected processed foods, as a percentage of the EAR, RNI, and UL for iodine for non-pregnant adults.
Based on example data. Illustrated using EAR = 95μg, RNI = 150 μg and UL = 600 μg iodine for non-pregnant adults. Potential iodine intake represents iodine intake from salt in each product if all salt iodised according to national standards, and accounting for a 30% loss of iodine in the final product. Estimated current iodine intake represents iodine intake from the estimated percent of household salt and salt in each product currently iodised, with iodisation according to national standards, and accounting for a 30% loss of iodine in the final product.
Fig 4.
Potential iodine intake from iodised household salt and iodised salt in selected industrially processed foods, based on typical adult daily consumption and 100% salt iodised to national standards.
Potential daily iodine intake assumes all food grade salt iodised to mean of national standard, with a 30% loss of iodine in the final product. Country name (n) = number of processed foods included in the national assessment, not including household salt. The Thai data shows results for top 10 processed foods contributing to daily salt intake (solid bar), and for an additional two salty condiments (hashed bar).
Table 2.
Summary of main findings and recommendations from each of the pilot countries.