Table 5 Iodine exposure assessment based on iodine contents of salt, with and without adjustments for cooking losses
From: Iodine in commercial edible iodized salts and assessment of iodine exposure in Sri Lanka
Product | Total iodine content ± SD (mg kg−1) | Exposure ± SD (μg/day)a | |||
|---|---|---|---|---|---|
Low | Medium | Moderate High | High | ||
with the adjustments for cooking losses | |||||
A | 56.7 ± 2.5 | 340.1 ± 13.0 | 453.5 ± 17.3 | 566.9 ± 21.6 | 680.2 ± 26.0 |
B | 52.9 ± 0.7 | 317.5 ± 1.1 | 423.4 ± 1.5 | 529.3 ± 1.9 | 635.1 ± 2.3 |
C | 72.0 ± 3.2 | 432.2 ± 25.8 | 576.3 ± 34.5 | 720.4 ± 43.1 | 864.4 ± 51.7 |
D | 54.5 ± 1.3 | 327.0 ± 6.5 | 436.0 ± 8.6 | 545.1 ± 10.8 | 654.1 ± 12.9 |
E | 40.7 ± 1.0 | 244.4 ± 2.3 | 325.9 ± 3.1 | 407.4 ± 3.9 | 488.8 ± 4.6 |
F | 59.4 ± 0.7 | 356.8 ± 4.1 | 475.8 ± 5.5 | 594.8 ± 6.9 | 713.7 ± 8.2 |
without the adjustments for cooking losses | |||||
A | 56.7 ± SD | 425.1 ± 16.2 | 566.9 ± 21.6 | 708.6 ± 27.0 | 850.3 ± 32.5 |
B | 52.9 ± SD | 396.9 ± 1.4 | 529.3 ± 1.9 | 661.6 ± 2.4 | 793.9 ± 2.9 |
C | 72.0 ± SD | 540.3 ± 32.3 | 720.4 ± 43.1 | 900.5 ± 53.9 | 1080.6 ± 64.7 |
D | 54.5 ± SD | 408.8 ± 8.1 | 545.1 ± 10.8 | 681.3 ± 13.5 | 817.6 ± 16.2 |
E | 40.7 ± SD | 305.5 ± 2.9 | 407.4 ± 3.9 | 509.2 ± 4.8 | 611.1 ± 5.8 |
F | 59.4 ± SD | 446.1 ± 5.1 | 594.8 ± 6.9 | 743.5 ± 8.6 | 892.2 ± 10.3 |