Estimated contribution of most commonly consumed industrialized processed foods to salt intake and iodine intakes in Sri Lanka

In Sri Lanka dietary patterns are shifting towards increased consumption of industrially processed foods (IPF). This study aimed to estimate the contribution of IPF to salt and iodine intake and assess the possible impact of salt reduction on iodized salt intake. The assessment was conducted using guidance published by the Iodine Global Network. National nutrition and household income expenditure surveys were used to estimate adult per capita consumption of household salt and commonly consumed salt-containing IPF. Industry and laboratory data were used to quantify salt content of IPF. Modelling estimated the potential and current iodine intake from consumption of household salt and using iodized salt in the identified IPF. Estimates were adjusted to investigate the likely impact on iodine intake of achieving 30% salt reduction. IPF included were bread, dried fish and biscuits, with daily per capita consumption of 32g, 10g and 7g respectively. Daily intake of household salt was estimated to be 8.5g. Potential average national daily iodine intake if all salt in these products was iodized was 166 mu g. Estimated current daily iodine intake, based on iodization of 78% of household salt and dried fish being made with non-iodized salt, was 111 mu g nationally, ranging from 90 to 145 mu g provincially. Estimated potential and current iodine intakes were above the estimated average requirement of 95 mu g iodine for adults, however, current intake was below the recommended nutrient intake of 150 mu g. If the 30% salt reduction target is achieved, estimated current iodine intake from household salt, bread and biscuits could decrease to 78 mu g. The assessment together with data for iodine status suggest that current iodine intake of adults in Sri Lanka is adequate. Recommendations to sustain with reduced salt intake are to strengthen monitoring of population iodine status and of food industry use of iodized salt, and to adjust the salt iodine levels if needed.

Automated summary

The study estimated the contribution of industrially processed foods (IPF) to salt and iodine intake, and assessed the potential impact of salt reduction on iodized salt intake in Sri Lanka. Results showed that current iodine intake of adults in Sri Lanka is adequate, but below the recommended intake level. Achieving a 30% salt reduction target may lead to a decrease in iodine intake.