This document discusses developing a method to enrich bread with iodine as a way to address iodine deficiency in Poland and Europe. It notes that iodine deficiency is a problem affecting northern Europe and can lead to health issues. The document proposes enriching bakery products with iodine as the most optimal way to provide iodine, and describes developing an effective method to do so. It argues that iodine-enriched bread could help eliminate iodine deficiency in Poland and Europe.

1. IWONA PASZEŃKO
„Enrichment of bakery products in iodides” – PART 2
"Production of bakery products based on iodine content spring
water enriched with iodine, the Program Elimination of Iodine
Deficiency in Poland.".
In many countries flour is necessarily fortified with vitamins and
minerals. Obligatory flour fortification in vitamin B1, niacin and iron are found
in Great Britain, where flour enrichment dates back to the Second World War.
Mandatory addition of some vitamins and minerals to the flour occurs in most
countries of the Middle East and Latin America. In Poland, the rules governing
the obligatory enrichment of margarine in vitamins A and D and salt in iodine
are in force.
The problem of enrichment of bread in this essential element of life was and
still is the subject of scientific research. We propose as the most optimal iodine
carrier - bakery products.
Currently there is no technology for enriching iodine bread in the world.
We developed an effective method of enriching bread in the essential for
health and life of the element. The innovative nature of the methods and
the health benefits of iodine supplementation make possible to satisfy the
European market, till now no one before produced bakery product with iodine
and we can offer the optimum iodine carrier.

2. The situation of iodine deficiency affects the whole of Northern
Europe and this is a big problem observed at the level of entire populations.
The product enriched with thermostable iodine is an excellent way of
eliminating iodine deficiency in Poland and Europe.
IODINE BENEFICIALEFFECT.
Iodine in the body positively influences the immune system,
improves efficiency and reaches a healthy balance. Iodine deficiency in food is
a factor leading to many different diseases such as goiter. Goiter is a chronic
deficiency of iodine in food. The crop was often found in Poland.
At the present there are about 30-40% of school children in average, 28% of
women and about 18% of men, more often in the population living in the
southern part of the country. Untreated can lead to many disorders in the
human body such as hypothyroidism, thyroid cysts, thyroid gland tumors or
even thyroid tumors requiring surgical treatment.
Recommended daily intake of iodine is recommended by the Ministry
of Health; Infants up to 6 months - 40 micrograms, 7 months to 50
micrograms, children 2 to 6 years - 70 to 90 micrograms, 7 to 10 years - 120
micrograms, adolescents and adults - 150 micrograms, pregnant women - 175
micrograms, mothers nursing - 200 micrograms, thyroid patients - up to 400
micrograms.
Iodine is not dangerous for a healthy person because an excess is excreted in
the urine. A small excess of iodine in the body is even beneficial because it
prevents the absorption of radioactive iodine (iodine-131) by the thyroid gland,
which occurs in the environment due to explosions of nuclear bombs and
nuclear power plant failures (Chernobyl, Fukushima I). Radioactive iodine is
dangerous to health because it damages the thyroid gland and is the cause of
this thyroid cancer - papillary thyroid cancer. Radioactive iodine immediately
enters the thyroid replacing this beneficial, poisoning whole body.
Some people are afraid of allergy to iodine. The risk of this allergy when taking
iodine in physiological doses in the context of prevention is absent.
Sensitization can occur only at high doses, administered intravenously as
contrast preparations.

3. CIVILIZATION’s SICKNESS.
One of the main tasks of the "National Program for the Prevention of
Illnesses and Diseases" is the activities carried out so far as part of the
"Program for the Elimination of Iodine Deficiency in Poland". The problem of
iodine deficiency has been recognized by most international organizations
dealing with health as a factor that has a huge impact on the health of the
population.
NATIONAL PROGRAM ANTI CIVILIZATION DISEASES.
MODULE I
Program for the Prevention of Overweight and Chronic Noncommittal Diseases
through Improved Nutrition and Physical Activity POL-HEALTH.
MODULE II
Prevention and Treatment Program for Diabetes in Poland.
MODULE III
Iodine deficiency program in Poland.
IODINE DEFICIENCY PROGRAM IN POLAND
Legal basis of Art. 48 sec. 1 Act of 27 August 2004r. about publicly funded health
care services (Journal of Laws of 2008, No. 164, item 1027, as amended).
Poland, like many other countries, is in a group of countries at risk
of widespread iodine deficiency due to their geographic location. Iodine
deficiency has to be supplemented by iodine prophylaxis. Iodine Deficiency
Program is the main tool for controlling the effectiveness of iodine prophylaxis
in Poland, it is a program multi-centered, bringing together leading experts in
this field from all the Academies and Medical Universities in the country.
Studies conducted in the area of the "Program for the Elimination of Iodine
Deficiency" showed that the best results were achieved in the main group of
risk - in school children, where the frequency of the youngest age group (6-8
years) for the first time in the history of iodine prophylaxis in Poland dropped
below 5 % - so below the endemic level. It is still open to the protection of the
recommended daily intake of iodine (100-150μg) pregnant women and nursing
women, because only about 50-60% of women receive such a dose
additionally.

4. The World Health Organization's recent recommendations (Paris 2006,
Luxembourg 2007) refer to limit the population (including pregnant) salt
intake (NaCl) as a risk factor for hypertension and atherosclerosis. Following
these recommendations, the experts appointed by the Institute of Food and
Nutrition in Warsaw have developed a "Statement on limiting salt intake" as
a basis for practical actions at the population level.
Under European and Polish conditions, the reduction of current consumption
of salt (iodine carrier) should be around 30-50%, which may result in
a significant reduction in iodine intake. For these reasons, the "Program for
the Elimination of Iodine Deficiency in Poland" is an important tool in
coordinating actions to reduce salt intake with iodine prophylaxis.
As a result, our population has been in a difficult position to
supply the necessary iodine with the need to limit salt intake. We are
unable to reconcile these two factors providing innovative technology in
the food industry.
FUNCTIONAL FOOD.
Functional food is a food that, apart from the basic task of nutrition,
is attributed to the physiological effect on the human body. "Functional food"
is defined as a food that is (can be) an element of daily diet and is suitable for
general consumption. Functional foods are therefore no pills, nutritional
supplements or any other pharmaceuticals, it can be a product derived from
natural ingredients and have a proven positive pro-health effect.
DOES FUNCTIONAL FOOD KNOW THE APPLICATION ON THE BAKERY
MARKET? - HISTORICAL VIEW.
The idea of functional foods is related to the philosophical tradition
of the East, where there is no clear distinction between food and medicine.
Functional food is well-known in Western European countries and in the
United States. However, Japan is the market leader in this type of food
production, where research has been carried out in the 1980's. At present,
functional food is produced there on an industrial scale; The Japanese
Ministry of Health and Welfare is defined as "FOSHU Foods for Specified
Health Use". In Europe functional foods are not yet widely known or
widespread, although this situation seems to be changing.