Salt iodisation of processed foods in Germany: evidence, processors' perceptions and implications for public health
ISSN: 0007-070X
Article publication date: 4 August 2021
Issue publication date: 8 February 2022
Abstract
Purpose
The authors provide primary data on salt iodisation of processed foods in Germany, analyse reasons for food processors' use or non-use of iodisation and derive implications for public health.
Design/methodology/approach
Statistical evidence is presented on the use of iodised salt in bread and bakery products, meat and meat products and dairy products in the German grocery-retailing sector. Information is based on mobile data collection in a representative sample of grocery stores in four German cities. These data are analysed with logistic regression models. Additionally, an online survey of bakers and butchers is utilised to record and to explain the use of iodised salt in specialised food stores.
Findings
Salt was added in 69.3% of the 29,910 foods analysed in the market study. When salt was added, iodised salt was used in only 28.5% of the cases. According to the online survey, only 44% of the bakers and butchers used iodised salt, and the user share declined over time. Incomplete information from processors on the role of iodised salt for public health is contributing to the low and declining user share.
Originality/value
The authors combine different market research methods and elaborate that the recommendation by the German Federal Ministry of Food and Agriculture – “If salt, then iodised salt” – is implemented to a very limited extent by the food industry and specialised food stores. From the behaviour of food processors and their perceptions of salt iodisation, the authors gain new insights for policy and public health.
Keywords
Acknowledgements
Thanks are due to two anonymous referees of this journal and the Editor, Robert Hamlin, for their most helpful comments on an earlier version of this paper. The authors are also grateful to Laura Busl, Christin Dudenhöfer, Diana Fast, Eleonore A. Heil and Anna Pfisterer for their contribution to a project report (Bissinger et al., 2018) that initiated this work and to Peter Brown for language editing.
Funding: The work was financially supported by the German Ministery of Food and Agriculture (BMEL) through the Federal Office for Agriculture and Food (BLE), grant number 2815HS023.
Conflict of interest: None
Authorship: Senior authorship is not assigned as all authors contributed equally to each part of the research work. Authors are listed in alphabetical order.
Ethical Standards Disclosure: Not applicable since no data on human participants are utilised.
Citation
Bissinger, K., Herrmann, R. and Jordan, I. (2022), "Salt iodisation of processed foods in Germany: evidence, processors' perceptions and implications for public health", British Food Journal, Vol. 124 No. 3, pp. 718-731. https://doi.org/10.1108/BFJ-09-2020-0790
Publisher
:Emerald Publishing Limited
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