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Benefit and risk assessment of iodization of household salt and salt used in bread and bakery products. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food and Environment

dc.contributor.authorHenjum, Sigrun
dc.contributor.authorBrantsæter, Anne Lise
dc.contributor.authorHolvik, Kristin
dc.contributor.authorLillegaard, Inger Therese Laugsand
dc.contributor.authorMangschou, Bente
dc.contributor.authorParr, Christine Louise
dc.contributor.authorStarrfelt, Jostein
dc.contributor.authorStea, Tonje Holte
dc.contributor.authorAndersen, Lene Frost
dc.contributor.authorDahl, Lisbeth Jane
dc.contributor.authorDalen, Knut Tomas
dc.contributor.authorLøvik, Martinus
dc.contributor.authorUlven, Stine Marie
dc.contributor.authorStrand, Tor A
dc.date.accessioned2022-08-10T06:47:21Z
dc.date.available2022-08-10T06:47:21Z
dc.date.created2021-01-21T15:39:43Z
dc.date.issued2020
dc.identifier.isbn978-82-8259-343-4
dc.identifier.urihttps://hdl.handle.net/11250/3010945
dc.language.isoeng
dc.publisherThe Norwegian Scientific Committee for Food Safety
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.subjectJodoverskudd
dc.subjectIodine excess
dc.subjectErnæring
dc.subjectNutrition
dc.subjectJodmangel og overskudd
dc.subjectIodine deficiency and excess
dc.subjectJodmangel
dc.subjectIodine deficiency
dc.subjectRisikovurdering
dc.subjectRisk assessment
dc.subjectNyttevurderinger
dc.subjectBenefit assessments
dc.subjectHelserisiko
dc.subjectHealth risk
dc.titleBenefit and risk assessment of iodization of household salt and salt used in bread and bakery products. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food and Environment
dc.typeResearch report
dc.description.versionpublishedVersion
dc.subject.nsiVDP::Medisinske fag: 700
dc.subject.nsiVDP::Midical sciences: 700
dc.subject.nsiVDP::Medisinske fag: 700
dc.subject.nsiVDP::Midical sciences: 700
dc.source.pagenumber312
dc.source.volume05
dc.identifier.cristin1876727
cristin.ispublishedtrue
cristin.fulltextoriginal


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