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

Published 2014

Publication details

Publisher : Nofima

International Standard Numbers :
Printed : 9788282590945

Publication type : Nofima’s reports

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

Series : VKM Report

Year : 2014

Links :
ARKIV : hdl.handle.net/11250/2465896
FULLTEKST : vkm.no/download/18.a665c1015c8...
SAMMENDRAG : vkm.no/risikovurderinger/allev...
OMTALE : vkm.no/risikovurderinger/allev...

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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

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).