Nutrition, Dietetic Products, Novel Food and Allergy
The Norwegian Food Safety Authority requests the Norwegian Scientific Committee for Food and Environment (VKM) to conduct a risk- and benefit assessment of iodine fortification of table salt and industrialised salt in bread.
The aim is to evaluate any beneficial health effects from increased intake of iodine from iodine enriched table salt and industrial salt in bread and any negative health effects related to possible excessive iodine intakes.
Iodine enrichment in salt is not compulsory in Norway, and only allowed up to 5 μg of iodine per gram of salt. VKM is requested to evaluate enrichment up to 50 μg of iodine per gram of salt. VKM will assess Norwegian conditions.
The panel on Nutrition, Dietetic Products, Novel Food and Allergy will be responsible for the assessment.
The assessment will be published in March 2020.