DETERMINATION OF IODINE CONTENT IN TRADITIONAL EGYPTIAN FOODS BEFORE AND AFTER A SALT IODINATION PROGRAMME

Iodine (I) intake averaged 33 μg/day among a subpopulation group from the New Valley, an I endemic area in the southern part of Egypt. A salt iodination programme was implemented with 14; 30 or 45 mg iodine/kg salt (as potassium iodate). This iodination led to a 65 % increase in the iodine content in foods prepared with iodinated salt. The estimated iodine increased to 63 μg for this Egyptian subpopulation group. The results of the study predict that the optimum iodination level of salt would be 45 mg iodine/kg.

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STABILITY OF IODINATED SALTS DURING ROASTING AND STORAGE OF PORK MEATBALLS

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.