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Health

Salt iodization will change in Brazil

22/04/2013

This article was translated by an automatic translation system, and was therefore not reviewed by people.

 

 




The Board of ANVISA approved, at a meeting on Tuesday (16/4), the adoption of new values for the addition of iodine in salt for human consumption in Brazil. The band passed iodine salt is at 15mg/kg and 45 mg / kg; currently the range is 20 to 60 mg / kg.

The addition of iodine to salt was adopted in the 50s as a strategy for reduction of goiter, a disease caused by a deficiency of iodine in the body. However, the amount of addition of nutrient has been revised over the years due to changes in feeding patterns of the Brazilians, because the excess nutrient this also causes damage to health.

The new track was the result of the assessment made by the Interagency Commission for Prevention and Control of Iodine Deficiency Disorders, which comprises representatives of the Ministry of Health, ANVISA, the Sanitary Surveillance State, the productive sector and the International Council for the Control of Iodine Deficiency Disorders / ICCIDD Brazil. This review used data from monitoring of iodine in salt, urinary iodine existing data, the result of salt intake suggested by the Household Budget Survey (HBS) and the recommendation of the World Health Organization (WHO). For populations where consumption of salt is about 10g/day in the range of salt iodization should be between 20 to 40 mg / kg, according to the WHO.

Monitoring data of iodine in salt carried by the National Sanitary Surveillance reveal that the average content of iodine is 35 mg / kg.

According to General Manager of Food from ANVISA, Denise Resende, companies will have 90 days to suit, from the publication of the standard in the Official Gazette (DOU).
"There should be no difficulties in this regard, since currently most of the samples collected in the market are already defined within the new band," explained Denise.

Check out the presentation made at the meeting of the Board of ANVISA.


Press / ANVISA



Source: ANVISA

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