TY - JOUR
T1 - Risks of excess iodine intake in Ghana: current situation, challenges, and lessons for the future
AU - Oldewage-Theron, Wilna
AU - Oldewage-Theron, Wilna
AU - Aryeetey, Richmond
PY - 2018/11/29
Y1 - 2018/11/29
N2 - In Ghana, iodine deficiency was first reported in 1994 among 33% of the population. A nationwide Universal SaltIodization (USI) program plus other complementary interventions were subsequently implemented as a response.Our paper reviews the current risks of excess iodine status in Ghana and identifies policy and research gaps. Amixedmethods review of 12 policies and institutional reports and 13 peer-reviewed articles was complemented withconsultations with 23 key informants (salt producers and distributors, food processors, regulatory agency officials,and healthcare providers) purposively sampled between May and August 2017. The findings show a strong policyenvironment indicated by regulations on food and salt fortification (Act 851), including the USI regulation.However,currently, only a third of Ghanaian households use adequately iodized salt. Recent evidence shows that voluntarilyfortified processed foods (including condiments) supply a considerable
AB - In Ghana, iodine deficiency was first reported in 1994 among 33% of the population. A nationwide Universal SaltIodization (USI) program plus other complementary interventions were subsequently implemented as a response.Our paper reviews the current risks of excess iodine status in Ghana and identifies policy and research gaps. Amixedmethods review of 12 policies and institutional reports and 13 peer-reviewed articles was complemented withconsultations with 23 key informants (salt producers and distributors, food processors, regulatory agency officials,and healthcare providers) purposively sampled between May and August 2017. The findings show a strong policyenvironment indicated by regulations on food and salt fortification (Act 851), including the USI regulation.However,currently, only a third of Ghanaian households use adequately iodized salt. Recent evidence shows that voluntarilyfortified processed foods (including condiments) supply a considerable
U2 - 10.1111/nyas.13988.
DO - 10.1111/nyas.13988.
M3 - Article
SP - 22
JO - Annals of the New York Academy of Sciences
JF - Annals of the New York Academy of Sciences
SN - 0077-8923
ER -