Changing Dietary Habits in Veneto Region over Two Decades: Still a Long Road to Go to Reach an Iodine-Sufficient Status.

The percentage of students with UIC values ≥ 100 μg/L was also higher among the families using iodized salt for more than a decade (61% as opposed to 49% in the remainder of the sample), although this difference did not reach statistical significance ( p = 0.07). 3.2.2.

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Regular consumers of cheese (more than once a week, 330/747 (44.2%)) did not have higher median UIC than those who ate it less often (never or up to once a week, 89/747 (12%)), however, although the former showed a trend towards higher values ( Figure 3 ).

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