The 2016 New Zealand Total Diet Study, or TDS, studied more than 4000 samples of food to determine just how many hazardous chemicals, toxins and other contents such as nutrients were making it into foods all over New Zealand.
Dr. Andrew Pearson, Specialist Advisor for Toxicology and Environmental Chemistry of the Ministry for Primary Industries, was in charge and leading the study and discovered that in the last 20 years, our diets have reached a point where our Iodine intake has risen enough to support proper thyroid health. According to Radionz, he said: "Because bread is now being fortified with iodised salt we've actually seen that dietary iodine levels are back to within healthy levels across the population ... they've been deficient since the 1990's," and "So this is a really fantastic finding and it's a great indication that New Zealanders are at less risk now of getting insufficient levels of iodine in their diet."
Dr. Pearson also went on to say that the amount of aluminum found in foods was higher than initially expected, although it wasn't high enough to be alarming. The study conducted also revealed that we still consume too much salt in our diets and foods.
Dr. Pearson mentioned that how it was the first time a TDS study searched for traces of aluminum, saying that it was present in most foods "at quite a range of levels." Baked goods such as muffins were found to contain significantly higher levels of an additive named sodium aluminum phosphate. He went on to explain that even though the levels of this food additive were not high enough to be harmful, he'd been actively working with food industries in an attempt to start removing sodium aluminum phosphate from foods.
He said: "We are confident that in the future those levels won't reoccur in the muffins and scones and the cakes and slices," and went on to say that the New Zealand diet was healthy.