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Benefit and risk assessment of iodization of household salt and salt used in bread and bakery products. Scientific opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food and Environment

dc.contributor.authorHenjum, Sigrun
dc.contributor.authorBrantsæter, Anne Lise
dc.contributor.authorHolvik, Kristin
dc.contributor.authorLillegaard, Inger Therese Laugsand
dc.contributor.authorMangschou, Bente
dc.contributor.authorParr, Christine Louise
dc.contributor.authorStarrfelt, Jostein
dc.contributor.authorStea, Tonje Holte
dc.contributor.authorStrand, Tor A
dc.contributor.authorAndersen, Lene Frost
dc.contributor.authorDahl, Lisbeth
dc.contributor.authorDalen, Knut Tomas
dc.contributor.authorLøvik, Martinus
dc.contributor.authorUlven, Stine Marie
dc.date.accessioned2021-03-08T13:30:55Z
dc.date.available2021-03-08T13:30:55Z
dc.date.created2021-02-15T08:26:26Z
dc.date.issued2020
dc.identifier.citationVKM Report. 2020, 2020 (5), 1-312.en_US
dc.identifier.issn2535-4019
dc.identifier.urihttps://hdl.handle.net/11250/2732208
dc.language.isoengen_US
dc.subjectRisikovurderingen_US
dc.subjectRisk assessmenten_US
dc.subjectErnæring / nutrisjonen_US
dc.subjectNutritionen_US
dc.subjectJod-forbindelseren_US
dc.subjectIodine Compoundsen_US
dc.titleBenefit and risk assessment of iodization of household salt and salt used in bread and bakery products. Scientific opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food and Environmenten_US
dc.typeReporten_US
dc.description.versionpublishedVersionen_US
dc.subject.nsiVDP::Basale medisinske, odontologiske og veterinærmedisinske fag: 710en_US
dc.subject.nsiVDP::Basic medical, dental and veterinary sciences: 710en_US
dc.subject.nsiVDP::Basale medisinske, odontologiske og veterinærmedisinske fag: 710en_US
dc.subject.nsiVDP::Basic medical, dental and veterinary sciences: 710en_US
dc.source.pagenumber1-312en_US
dc.source.volume2020en_US
dc.source.journalVKM Reporten_US
dc.source.issue5en_US
dc.identifier.cristin1889682
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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