Background: Iodine deficiency disorders(IDD) refer to diseases that are caused by insufficient iodine intake, and the best strategy to prevent IDD is the addition of iodine to dietary salt. Because iodine deficiency i...Background: Iodine deficiency disorders(IDD) refer to diseases that are caused by insufficient iodine intake, and the best strategy to prevent IDD is the addition of iodine to dietary salt. Because iodine deficiency is a common cause of goiter, the prevalence as effectively controlled after the implementation of universal salt iodization(USI) in China. However, there is substantial controversy as to whether the incidence of thyroid disorders is related to iodized salt intake. Therefore, we aimed to clarify whether the risk of goiter can be promoted by USI.Methods: A longitudinal continuous study based on the national monitoring results of IDD in China was performed for 3 consecutive years. We recorded the following indicators of IDD from 31 provinces: goiter number, two degrees of goiter(the degree of goiter severity) and cretinism(three endemic diseases), iodized salt intake, median urinary iodine concentration(UIC), soil iodine content and coverage rates of iodized salt. One-way Analysis of Variance(ANOVA) and linear regression analyses examined the differences between the three groups and correlations, respectively. Data were collected from the Chinese national IDD surveillance data in 2011-2013, and the background values of Chinese soil elements were published in 1990.Results: A reference male's daily intake of maximum iodine was 378.9μg, 379.2μg and 366.9μg in 2011, 2012, and 2013, respectively. No statistical association between daily iodized salt intake and the three endemic diseases was observed in 2011-2013(P >0.05). No association was observed between daily iodized salt intake and the UIC of children in 2011(P>0.05). Linear regression revealed no significant correlation between the soil iodine content and three endemic diseases. The present study indicated no difference in the daily iodized salt intake in each province during three years(F=0.886, P=0.647). The coverage rate of iodized salt remained above 98.7%, and goiter rates were stable in 2011-2013.Conclusion: There was no significant association between iodized salt intake and the three endemic diseases, suggesting that the current nutrition level of iodized salt did not cause the high goiter prevalence.展开更多
This study determined concentrations of iodine, consistent with WHO iodine fortification standards, in commercial edible salts mostly consumed in Harper. The following hypothesis was put forward in the research study;...This study determined concentrations of iodine, consistent with WHO iodine fortification standards, in commercial edible salts mostly consumed in Harper. The following hypothesis was put forward in the research study;H<sub>1</sub>: the iodine content of the two brands of iodized salts is different from the WHO iodine fortification levels;H<sub>0</sub>: the iodine content of the two brands of iodized salts is not different from the WHO iodine fortification levels. The hypothesis was tested in MS Excel 2010 and 2016 via the T-Test function giving p-value = 0.1476 and p-value = 0.0395 indicative of no significant difference in the iodine concentration of the salts compared with the lower limit of WHO standard 20 mg·Kg<sup>-1</sup> and huge contrast in the iodine concentration of the salts compared with the upper limit of WHO standard 40 mg·Kg<sup>-1</sup> respectively. The UV spectrophotometric method was used to analyze and measure the iodine concentration in the twelve (12) samples of two different brands bought from grocery stores in Harper city. Results indicated that all samples of the two (2) brands of iodized salts contained iodine of no significant difference relative to the lower limit of WHO standard but far below the upper limit of the WHO standard. The study therefore recommends monitoring of commercial iodized salts by appropriate authorities in Harper to ascertain the WHO iodization fortification standards before reaching consumers.展开更多
<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Faci...<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. <b>Methods:</b> From markets in 6 cities and e-commerce platforms, cereal, tuber, le</span><span style="font-family:;" "="">gume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 t<span>o 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. <b>Results:</b> After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95<sup>th</sup> percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g an</span><span>d 12 mg/100g respectively. <b>Conclusion:</b> Using iodized salt in processed foo</span><span>ds is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the b</span>enefit and risk of iodine health.</span>展开更多
基金supported by the National Natural Science Foundation of China(No.81372125)
文摘Background: Iodine deficiency disorders(IDD) refer to diseases that are caused by insufficient iodine intake, and the best strategy to prevent IDD is the addition of iodine to dietary salt. Because iodine deficiency is a common cause of goiter, the prevalence as effectively controlled after the implementation of universal salt iodization(USI) in China. However, there is substantial controversy as to whether the incidence of thyroid disorders is related to iodized salt intake. Therefore, we aimed to clarify whether the risk of goiter can be promoted by USI.Methods: A longitudinal continuous study based on the national monitoring results of IDD in China was performed for 3 consecutive years. We recorded the following indicators of IDD from 31 provinces: goiter number, two degrees of goiter(the degree of goiter severity) and cretinism(three endemic diseases), iodized salt intake, median urinary iodine concentration(UIC), soil iodine content and coverage rates of iodized salt. One-way Analysis of Variance(ANOVA) and linear regression analyses examined the differences between the three groups and correlations, respectively. Data were collected from the Chinese national IDD surveillance data in 2011-2013, and the background values of Chinese soil elements were published in 1990.Results: A reference male's daily intake of maximum iodine was 378.9μg, 379.2μg and 366.9μg in 2011, 2012, and 2013, respectively. No statistical association between daily iodized salt intake and the three endemic diseases was observed in 2011-2013(P >0.05). No association was observed between daily iodized salt intake and the UIC of children in 2011(P>0.05). Linear regression revealed no significant correlation between the soil iodine content and three endemic diseases. The present study indicated no difference in the daily iodized salt intake in each province during three years(F=0.886, P=0.647). The coverage rate of iodized salt remained above 98.7%, and goiter rates were stable in 2011-2013.Conclusion: There was no significant association between iodized salt intake and the three endemic diseases, suggesting that the current nutrition level of iodized salt did not cause the high goiter prevalence.
文摘This study determined concentrations of iodine, consistent with WHO iodine fortification standards, in commercial edible salts mostly consumed in Harper. The following hypothesis was put forward in the research study;H<sub>1</sub>: the iodine content of the two brands of iodized salts is different from the WHO iodine fortification levels;H<sub>0</sub>: the iodine content of the two brands of iodized salts is not different from the WHO iodine fortification levels. The hypothesis was tested in MS Excel 2010 and 2016 via the T-Test function giving p-value = 0.1476 and p-value = 0.0395 indicative of no significant difference in the iodine concentration of the salts compared with the lower limit of WHO standard 20 mg·Kg<sup>-1</sup> and huge contrast in the iodine concentration of the salts compared with the upper limit of WHO standard 40 mg·Kg<sup>-1</sup> respectively. The UV spectrophotometric method was used to analyze and measure the iodine concentration in the twelve (12) samples of two different brands bought from grocery stores in Harper city. Results indicated that all samples of the two (2) brands of iodized salts contained iodine of no significant difference relative to the lower limit of WHO standard but far below the upper limit of the WHO standard. The study therefore recommends monitoring of commercial iodized salts by appropriate authorities in Harper to ascertain the WHO iodization fortification standards before reaching consumers.
文摘<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. <b>Methods:</b> From markets in 6 cities and e-commerce platforms, cereal, tuber, le</span><span style="font-family:;" "="">gume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 t<span>o 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. <b>Results:</b> After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95<sup>th</sup> percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g an</span><span>d 12 mg/100g respectively. <b>Conclusion:</b> Using iodized salt in processed foo</span><span>ds is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the b</span>enefit and risk of iodine health.</span>
