论文部分内容阅读
从2012年3月15日开始,国家新的食用盐碘含量标准开始实施,食用盐中碘含量的平均水平由原来加工水平的35毫克/千克下调至20毫克/千克至30毫克/千克,分为20毫克/千克、25毫克/千克、30毫克/千克三种。北京选择了其中25毫克/千克的均数标准,作为本市的食用盐碘含量标准。针对孕妇、哺乳期妇女等特需人群,北京市将提供碘含量均数为30毫克/千克的孕妇专用盐,比一般碘盐的碘含量略高。
From March 15, 2012 onwards, the new national salt iodine content standards began to implement, the average iodine content of salt from the original level of 35 mg / kg down to 20 mg / kg to 30 mg / kg, points 20 mg / kg, 25 mg / kg, 30 mg / kg three. Beijing chose one of 25 mg / kg average standard, as the city’s iodized salt content of food standards. For pregnant women, lactating women and other special needs of the population, Beijing will provide iodine content of 30 mg / kg for pregnant women salt, iodine salt than the average iodine content slightly higher.