Abstract
Salt is consumed in all industrialized societies, in fact also in the great majority of countries with a purely rural economy. It is therefore an ideal vehicle for iodine. Food is indirectly iodized by being salted with iodized salt, in a few instances with salt of a particularly high iodine content (e.g. bread in the Netherlands). Direct addition of iodine compounds to food is impracticable and not in use, with the exception of commercial baby formula feedings.
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© 1993 Springer Science+Business Media New York
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Bürgi, H. (1993). Iodization of Salt and Food. Technical and Legal Aspects. In: Delange, F., Dunn, J.T., Glinoer, D. (eds) Iodine Deficiency in Europe. NATO ASI Series, vol 241. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1245-9_29
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DOI: https://doi.org/10.1007/978-1-4899-1245-9_29
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