Iodine should be added to foods

Posted at: TUEsday - 26/12/2017 17:20 - post name: Cộng tác viên

 
Dr.Science. Nghiem Vu Khai - Vice President of VUSTA delivered opening remarks

Dr.Science. Nghiem Vu Khai - Vice President of VUSTA delivered opening remarks

Iodine is a micronutrient that should be consumed regularly with very small amounts, which produces thyroid hormones. Thyroid hormones are necessary for growth, development and metabolism of the body. Thus iodine deficiency causes goiter - thyroid enlargement, irreparable brain damage since the fetus and neonatal, slow development of movement center at children, impeding the learning ability of children, affecting fertility and common cause of cognitive decline that can be prevented, said Karen Codling, Regional Coordinator, Global Iodine Network, at the workshop “Strengthening the implementation of Decree 09/2016 / ND-CP on micronutrient addition of food”, organized by the VUSTA in collaboration with the Unicef ​​Office on 14 December 2017, in Hanoi.

Specifically, Karen Codling also said that according to iodine status in 2017 in many countries, based on the median urinary IU (mUIC) of school age children, Vietnam is one of 19 countries in the world that there is iodine deficiency, so the intake of iodine is extremely important. Iodine supplementation in salt is the most effective way to prevent iodine deficiency.

According to her, the amount of salt consumed by processed foods is increasing significantly. Many studies have found no negative impact on the use of iodized salt to produce processed foods. Iodine from iodized salt in processed foods has contributed significantly to the intake of iodine in some countries. Among 109 countries mandated for iodized salt use, 96 (88%) require use in processed foods.

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Ms. Karen Codling - Regional Coordinator, Global Iodine Network presented at the workshop

According to Ms. Dinh Thi Thu Thuy, representative of the Legislation Department, Ministry of Health said that the majority of people now use soup powder, seasoning seeds, fish sauce and other spices. Therefore, if only iodized salt is consumed, iodine content will not be sufficient to prevent iodine deficiency and current iodine deficiency will not be overcome.

According to Ms. Thuy, currently recommendations by WHO and other successful countries in the world, salt brings the highest efficiency and lowest cost compared to the addition to other foods. People must use salt in their daily diet to meet the criteria of daily iodine supplementation.

Consumption of salt is stable, about 10g / person / day meeting the criteria that iodine added to the body must be stable, avoid the excessive intake or lack of iodine. The technology of iodine supplementation into salt is simple, easy to implement, easy to control compared with the addition of iodine to other foods.

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Ms. Dinh Thi Thu Thuy - Representative of Legislation Department, Ministry of Health

From the practical situation of iodine deficiency in Vietnam, the Ministry of Health advised the Government to promulgate Decree No. 09/2016 / NĐ-CP dated 28 September 2016 on the addition of micronutrient to food. This Decree is issued with the aim of preventing iodine deficiency in the community and protecting people's health.

Decree No. 09/2016 / ND-CP stipulates a roadmap for enterprises to implement regulations on the addition of iodine to salt and salt for processing food. Food producers still complain about the difficulty of implementing Decree 09 because of concerns about changes of the quality or color of the finished product.

However, in July 2017, the results of the survey implemented by the Ministry of Agriculture and Rural Development (MARD) coordinated with the Ministry of Health at some salt and fish producers showed that only salt producers comply with the provisions of the Decree and no fish sauce enterprise has used iodized salt to produce fish sauce. The reason given by the business is that salt used for fish fermentation is salt stored for more than a year to remove impurities such as Mg2 +, Ca2 +, SO42-, Cl-. If iodized salt is used for 1 year, iodine content will not remain in salt. Businesses worry that the use of iodized salt for fish sauce processing will change the color and taste of the product and there is no evidence of iodized salt testing to produce fish sauce in the country, so that business can have confidence.

 However, since the effectiveness of the Decree (15 March 2016) and the roadmap of mandatory iodine supplement, none of the companies provided any concrete evidence of the iodized salt use in food processing that denature products as they still complain.

Author: HT
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