Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic- a pilot study

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43873339" target="_blank" >RIV/62157124:16270/14:43873339 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/75010330:_____/14:00010646 RIV/62157124:16270/14:43873747

Výsledek na webu

<a href="http://dx.doi.org/10.2754/avb201483030273" target="_blank" >http://dx.doi.org/10.2754/avb201483030273</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201483030273" target="_blank" >10.2754/avb201483030273</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic- a pilot study

Popis výsledku v původním jazyce

Iodine deficiency is still one of acute global public health problems. The best strategy to ensure its required amount in human population is salt fortification with potassium iodate or iodide. Food industry plays an important role in supporting good health status of consumers. Using iodized salt in meat production is not mandatory in the Czech Republic. The aim of this pilot study was to evaluate a group of salty meat products - fermented meats purchased in the Czech Republic in terms of iodine and sodium content. Totally 36 samples purchased in 9 major retail chains, produced in 9 different European countries were analyzed by spectrophotometric methods. As the results show, the use of iodinated salt was obvious only among Czech producers. The application of iodinated and marine salt does not mean that those products are a good source of iodine. Consumers should be more informed about iodine and sodium content in food. They should also be more aware about the health impact of high sod

Název v anglickém jazyce

Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic- a pilot study

Popis výsledku anglicky

Iodine deficiency is still one of acute global public health problems. The best strategy to ensure its required amount in human population is salt fortification with potassium iodate or iodide. Food industry plays an important role in supporting good health status of consumers. Using iodized salt in meat production is not mandatory in the Czech Republic. The aim of this pilot study was to evaluate a group of salty meat products - fermented meats purchased in the Czech Republic in terms of iodine and sodium content. Totally 36 samples purchased in 9 major retail chains, produced in 9 different European countries were analyzed by spectrophotometric methods. As the results show, the use of iodinated salt was obvious only among Czech producers. The application of iodinated and marine salt does not mean that those products are a good source of iodine. Consumers should be more informed about iodine and sodium content in food. They should also be more aware about the health impact of high sod

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Svazek periodika

83

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

273-277

Kód UT WoS článku

000342724900017

EID výsledku v databázi Scopus

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