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

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

Published 2014

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Summary

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).

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NVA : hdl.handle.net/11250/2465896
NVA : hdl.handle.net/11250/2465719
NVA : hdl.handle.net/11250/2472225
NVA : hdl.handle.net/11250/2481317
NVA : hdl.handle.net/11250/3042619
FULLTEKST : vkm.no/download/18.a665c1015c8...
SAMMENDRAG : vkm.no/risikovurderinger/allev...
OMTALE : vkm.no/risikovurderinger/allev...

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