The Food and Drug Administration (FDA) on June 29 announced new limits for iodine levels in salt, which have now been increased from between 12mg and 20mg per kilogram to 20mg to 33mg per kilogram.
Iodine provides the necessary nutrition for maintaining healthy thyroid glands, while the lack of it can result in insufficient thyroid hormone and lead to hypothyroidism and enlarged thyroid glands.
A common food source of iodine is seafood, including seaweed, hairtails, scallops, mussels and sea cucumbers.
FDA section chief Kao Yi-ting says that the administration decided to raise the limit of iodine levels in salt after surveys by the Health Promotion Administration showed that seaweed and nori are not part of the typical Taiwanese diet. People who need more iodine in their diet are advised to choose salt with added iodine over regular salt, the FDA says.
The FDA has in the last year set down new labeling rules for salt products with and without iodine – specifically on product names, disclaimers and other information – to help consumers quickly understand them. The new rules regarding labeling and iodine levels took effect on July 1.
Source article: http://www.taipeitimes.com/News/lang/archives/2017/07/09/2003674157
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