Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic  a pilot study
2014
Steinhauserova, I., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Rehurkova, I., National Institute of Public Health - Center for Health, Nutrition and Food, Brno (Czech Republic) | Ruprich, J., National Institute of Public Health - Center for Health, Nutrition and Food, Brno (Czech Republic)
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 sodium intake. This pilot study compares iodine and sodium content in this type of meat products produced in different European countries but purchased in the Czech Republic.
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