Iodine fortification: why, when, what, how and who?

Charlton and Skeaff
Resource type:
Peer review

The article discusses the role of the food industry in preventing iodine deficiency. It shows evidence that misperceptions about adding iodized salt to foods continues to affect the market. At the same time, in some countries legislation prohibits the addition of iodine to manufactured foods. The research suggests the need for more sensitive indicators of iodine in order to support universal salt iodisation. This resource may not be open access for all, but worth a read if you can access it. 

This resource has been peer reviewed