IODINE CONCENTRATION IN CANTEEN MEALS PREPARED WITH OR WITHOUT IODIZED SALT

In each of two university canteens differing in the use (canteen A) or non-use (canteen B) of iodized salt for food preparation, 15 mostly e qual lunch meals were collected for iodide and NaCl analysis. With sim ilar NaCl content, the meals of canteen A contained on average 6.1 mu g I/100 g ww (8.5 mu g I/g NaCl) more I than the meals of canteen B. T otal I intake by consumption of an average meal of canteen A was estim ated as 56.5 +/- 24.1 mu g (canteen B: 17.0 +/- 9.9 mu g). Consequentl y, the use of iodized salt in central catering seems to play a more im portant role in a sufficient I intake than assumed so far.