Conference paper

INFLUENCE OF IODINE CONSUMPTION FROM QUALITY ASPECTS OF SALT ON THE MARKET IN BOSNIA AND HERZEGOVINA

Džemil Hajrić ; Food safety Agency of Bosnia and herzegovina, Kneza Višeslava bb, 88000 Mostar, Bosnia and Herzegovina
Dragan Brenjo ; Food safety Agency of Bosnia and herzegovina, Kneza Višeslava bb, 88000 Mostar, Bosnia and Herzegovina
Katica Arar ; Food safety Agency of Bosnia and herzegovina, Kneza Višeslava bb, 88000 Mostar, Bosnia and Herzegovina
Dženita Konjić ; Food safety Agency of Bosnia and herzegovina, Kneza Višeslava bb, 88000 Mostar, Bosnia and Herzegovina
Dragan Tomović ; Food safety Agency of Bosnia and herzegovina, Kneza Višeslava bb, 88000 Mostar, Bosnia and Herzegovina

Abstract

Introduction: According to World Health Organization (WHO) estimates, iodine deficiency is one of
the most serious socio-medical problems in the world. About two billion people, or 30% of the general
population live with the risk of developing disorders resulting from iodine deficiency, 700 million have
a strike, and about 20 million are severely mentally retarded. Iodine deficiency is believed to be the most
common cause of mental retardation.
Aim: The aim of the paper was to collect and analyze the data on the quality of salt in the market in
Bosnia and Herzegovina in accordance with the current legislation, and to compare it with the available
Food in health and disease, scientific-professional journal of nutrition and dietetics - Special edition
scientific information on excessive or insufficient iodine intake and the possible need to change the legislative
framework from the aspect of salt quality.
Results and discussion: Optimal iodine intake is of particular importance to health, and inadequate iodine
intake causes numerous developmental and functional disorders called iodine deficiency disorders
(IDDs). Iodination of kitchen salt and salt used in the food industry and the production of animal feed is
the best preventive measure to prevent iodine deficiency disorder at the level of a particular population
or state. According to the World Health Organization, the United Nations Children’s Fund (UNICEF)
and the International Committee for the Control of Iodine-Related Disorders (ICCIDD) recommended
daily intake of iodine is 150 μg (for pregnant women and breastfeeding 220-290 μg). Iodine is largely
introduced from salt from bread and pasta, then by direct dosing and consumption of industrial finished
products.
Conclusions: The quality control of salt in the market needs to be monitored regularly because a number
of quality salt shortages have been observed, of which part also relates to the presence of iodine. On the
other hand, inadequate research into the amount of salt intake through food in Bosnia and Herzegovina
opens up the additional needs of such studies in order to estimate inadequate or excessive iodine intake.

Keywords

iodine intake; salt; salt quality

Hrčak ID:

198876

URI

https://hrcak.srce.hr/198876

Publication date:

31.12.2017.

Article data in other languages: croatian

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