Benefit and risk assessment of increasing potassium by replacement of sodium chloride with potassium chloride in industrial food Production. Opinion of the Scientific Steering Committee

Forskningsrapport

Publiseringsår: 2014
Eksterne nettsted: Nasjonalt vitenarkiv
Forfattere: Wenche Frølich, Knut Helkås Dahl, Karl Fredrich Eckner, Per Ole Iversen, Georg Kapperud, Bjørn Tore Lunestad, Jan Ludvig Lyche, Jan Thomas Rosnes, Inger-Lise Steffensen, Åshild Kristine Andreassen, Augustine Arukwe, Aksel Bernhoft, Margaretha Haugen, Gro Ingunn Hemre, Torsten Källqvist, Åshild Krogdahl, Jørgen Fr Lassen, Bjørn Næss, Janneche Utne Skåre, Leif Sundheim, Ole Torrissen, Olav Østerås, Jan Alexander Vis alle

Sammendrag

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM), has at the request of the Norwegian Food Safety Authority (Mattilsynet), conducted a benefit and risk assessment for human health of increasing potassium by replacement of sodium chloride with potassium chloride in industrial food products. The assessment includes intake calculation for three different scenarios for replacement of sodium in sodium chloride with potassium; 30:70, 50:50 and 70:30. The calculations were based on the national food consumption surveys Norkost 3 (18-70 years), Småbarnskost (2-year old), and Ungkost (4-, 9- and 13-year old).