The iodine and sodium content in selected meat products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871109" target="_blank" >RIV/62157124:16270/12:43871109 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
The iodine and sodium content in selected meat products
Original language description
Iodine deficiency is an intensively solved global public problem throughout the entire world. Even though a progress in controlling its deficiency has been made, this issue is still acute. The most widespread and the best strategy to ensure the requiredamount of iodine in the population is the salt fortification with potassium iodate. Despite its advantages - table salt is cheap and commonly consumed; it also brings some disadvantages. The European population sodium daily intake ranges between 3-5 g, where meat products represent about 26 % of this intake. Due to the risk of hypertension resulting in coronary heart disease, restriction of sodium intake is necessary. Food industry could play an important role in reducing sodium intake or on the other side eradicating iodine deficiency. Using iodinated salt in meat production is not mandatory in the Czech Republic; it depends on the produce's decision. The aim of this study was to observe selected type of meat products in the Czech mark
Czech name
—
Czech description
—

Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník příspěvků XIV. Konference mladých vědeckých pracovníků s mezinárodní účastí
ISBN
978-80-7305-612-4
ISSN
—
e-ISSN
—
Number of pages
2
Pages from-to
20-21
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
May 29, 2012
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
—

Similar results(10)