Salt-free diet

Press, 26 November 1981, Page 16

Salt-free diet

Sir,—ln reply to L. J. Rivers (November 21), I believe that needs for iodine are relative to calorie consumption; more active people require more calories and can tolerate more salt (increased loss); added salt, when used by New Zealanders, should be iodised; people with moderately active lifestyles can achieve a reasonable iodine intake from two servings of fish each week, modest consumption of milk (whole or non-fat), and large servings of vegetables; food processing contributes the most significant proportion of salt intake in the United States and is mostly non-iodised. Some food processing involves the addition of iodine. There is concern over prepared and processed foods in respect of the real possibility of either an excessive or a deficient iodine content, and an excessive salt content. New Zealanders have an increasing reliance on such processed foods also.—Yours, etc., J. M. BREMER, Dietitian. November 18. 1981.