The use of iodised salt in the manufacturing of processed foods in South Africa: bread and bread premixes, margarine, and flavourants of salty snacks

References

• Delange F (1998): Risks and benefits of iodine supplemen-tation. Lancet 351, 923–924.
   PubMed Web of Science ®Google Scholar
• Delange F & Lecomte P (2000): Iodine supplementation: benefits outweigh risks. Drug Saf. 22, 89–95.
   PubMed Web of Science ®Google Scholar
• Department of Health (1995): Regulations relating to salt (No. 996). Foodstuffs, cosmetics and disinfectants regula-tions. Government Gazette 16514 (7 July), 12.
   Google Scholar
• Department of Health, Medical Research Council & Macro International (2001): South African Demographic and Health Survey, 1998. Pretoria: Department of Health.
   Google Scholar
• Dunn JT (1996): The use of iodized oil and other alternatives for the elimination of iodine deficiency disorders. In S.O.S. for a Billion: The Conquest of Iodine Deficiency Disorders, eds BS Hetzel & CS Pandav, 2nd edn, pp. 119–128. New Delhi: Oxford University Press.
   Google Scholar
• Goindi G, Karmarkar MG, Kapil U & Jagannathan J (1995): Estimation of losses of iodine during different cooking procedures. Asia Pacific J. Clin. Nutr. 4, 225–227.
   Google Scholar
• Hetzel BS (1996): S.O.S. for a billion * the nature and magnitude of the iodine deficiency disorders. In S.O.S. for a Billion: The Conquest of Iodine Deficiency Disorders, eds BS Hetzel & CS Pandav, 2nd edn, pp. 3–29. New Delhi: Oxford University Press.
   Google Scholar
• Houston R & Kavishe FP (1999): Iodine: physiology, dietary sources and requirements. In Encyclopedia of Human Nutrition, eds MJ Sadler, JJ Strain & B Caballero, pp. 1138–1153. London: Academic Press.
   Google Scholar
• Immelman R, Towindo T, Kalk WJ, Paiker J, Makuraj S, Naicker J & Omar S (2000): Report of the South African Institute for Medical Research on Iodine Deficiency Dis-order Survey of Primary School Learners for the Depart-ment of Health, South Africa. South African Institute for Medical Research.
   Google Scholar
• Jooste PL (2000): Effects of mandatory iodization on the iodine content of retailer and household salt in South Africa. Proceedings of the 8th World Salt Symposium, Salt 2000, ed Geertman RM, pp. 1003–1007. Amsterdam.
   Google Scholar
• Jooste PL, Langenhoven ML, Wolmarans P & Benade´ AJS (1994): National trends in bread consumption. S. Afr. J. Food Sci. Nutr. 6, 86–89.
   Google Scholar
• Jooste PL, Weight MJ & Lombard CJ (2000): Short-term effectiveness of mandatory iodization of table salt, at an elevated iodine concentration, on the iodine and goitre status of schoolchildren with endemic goitre. Am. J. Clin. Nutr. 71, 75–80.
   PubMed Web of Science ®Google Scholar
• Jooste PL, Weight MJ & Lombard CJ (2001): Iodine concentration in household salt in South Africa. WHO Bull. 79, 534–540.
   PubMed Web of Science ®Google Scholar
• Kuhajek EJ & Fiedelman HW (1973): Nutritional iodine in processed foods. Food Technol. 27, 52–53.
   Web of Science ®Google Scholar
• Labadarios D, Kotze TJVW, Steyn N, Maunder E, MacIn-tyre U, Gericke G, Huskisson J, Vorster HH, Swart TR, Dannhauser A & Nesamvuni AE (1999): The National Food Consumption Survey (NFCS) of Children aged 1-9 years in South Africa. South Africa: Directorate of Nutrition, Department of Health.
   Google Scholar
• Mahan LK & Escott-Stump S (1996): Krause’s Food Nutrition & Diet Therapy, 9th edn, pp. 149–151. Phila-delphia, PA: WB Saunders Company.
   Google Scholar
• Mannar MGV & Dunn JT (1995): Salt Iodization for the Elimination of Iodine Deficiency, pp. 1–8. The Hague: International Council for the Control of Iodine Defi-ciency Disorders.
   Google Scholar
• Mannar MGV (1996): The iodization of salt for the elimination of iodine deficiency disorders. In S.O.S. for a Billion: The Conquest of Iodine Deficiency Disorders, eds BS Hetzel & CS Pandav, 2nd edn, pp. 99–118. New Delhi: Oxford University Press.
   Google Scholar
• Stanbury JB, Ermans AE, Bourdoux P, Todd C, Oken E, Tonglet R, Vidor G, Braverman LE & Medeiros-Neto G (1998): Iodine-induced hyperthyroidism: occurrence and epidemiolody. Thyroid 8, 83–100.
   PubMed Web of Science ®Google Scholar
• Todd CH (1999): Hyperthyroidism and Other Thyroid Disorders: A Practical Handbook For Recognition and Management, p. 7. Geneva: World Health Organisation.
   Google Scholar
• West CE & Merx R (1995): Effect of Iodized Salt on the Colour and Taste of Food. New York: United Nations Children’s Fund.
   Google Scholar
• World Health Organisation (1996): Statement on safety of iodized salt and iodized oil: iodine and health eliminating iodine deficiency disorders safely through salt iodization. In S.O.S. for a Billion: The Conquest of Iodine Deficiency Disorders, 2nd edn, eds Hetzel BS & Pandav CS, pp. 357–365. New Delhi: Oxford University Press.
   Google Scholar
• World Health Organisation/United Nations Children’s Fund/International Control Council for Iodine Deficiency Disorders (1994): Indicators for Assessing Iodine Defi-ciency Disorders and their Control Through Salt Iodiza-tion, p. 2. Geneva: World Health Organisation.
   Google Scholar
• World Health Organisation/United Nations Children’s Fund/International Control Council for Iodine Deficiency Disorders (2001): Assessment of Iodine Deficiency Dis-orders and Monitoring their Elimination: A Guide for Programme Managers, pp. 7–22. Geneva: World Health Organisation.
   Google Scholar