Iodine content of cooked and processed fish in Turkey

Erkan, Nuray

doi:10.1111/j.1365-2621.2011.02684.x

Cited by 8 publications

(8 citation statements)

References 12 publications

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“…An opposite result (lower contents in boiled products) was reported for Zn and P levels in some fish species [12,13]. Regarding I, Erkan [56] reported both losses and concentration of the contents after steam-cooking in different fish species.…”

Section: Resultsmentioning

confidence: 95%

Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)

Oliveira

Muniz

Bandarra

et al. 2019

Foods

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Industrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the effect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the moisture content decreased, resulting in a concentration of other constituents (protein, fat, fatty acids, majority of amino acids, phosphorus, zinc, and iodine). High TRs were obtained for some essential nutrients: 90.2% (eicosapentaenoic acid, EPA), 89.1% (docosahexaenoic acid, DHA), ≥74.6% (indispensable amino acids, IAA), and 86.8% (iodine). In both raw and boiled octopus, polyunsaturated fatty acids (252.2 and 425.1 mg/100 g), leucine (940.1 and 1613.4 mg/100 g), glutamate (1971.5 and 3257.1 mg/100 g), sodium (393.3 and 332.5 mg/100 g), and zinc (12.6 and 16.6 mg/kg) were, respectively, the most abundant fatty acids, IAA, dispensable amino acids, macro, and micro elements. Cadmium, lead, and mercury levels found in boiled octopus were 0.02, 0.10, and 0.08 mg/kg, respectively. The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (>100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.

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Section: Resultsmentioning

confidence: 95%

Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)

Oliveira

Muniz

Bandarra

et al. 2019

Foods

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“…The content of iodine in the participants' food was derived from multiple sources: specific food items from the Department of Nutrition at the Ministry of Health (iodine composition investigation in food by Dr. Eli Havivi 1989); fresh water fish from the Agricultural Service of Israel and the Israeli Fish Breeders Association (fresh water fish nutritional composition, 2012); tap drinking water from the Department of Environmental Health, Public Health Service at the Ministry of Health (survey of iodide levels of drinking water in the Ashkelon District by Israeli Drinking Water National Engineer, Mrs. Irit Hen, 2008); and other sources [ 10 , 20 – 22 ].…”

Section: Methodsmentioning

confidence: 99%

Elevated Serum Thyroglobulin and Low Iodine Intake Are Associated with Nontoxic Nodular Goiter among Adults Living near the Eastern Mediterranean Coast

Ovadia

Gefel

Turkot

et al. 2014

Journal of Thyroid Research

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Background. Information about iodine intake is crucial for preventing thyroid diseases. Inadequate iodine intake can lead to thyroid diseases, including nontoxic nodular goiter (NNG). Objective. To estimate iodine intake and explore its correlation with thyroid diseases among Israeli adults living near the Mediterranean coast, where iodine-depleted desalinated water has become a major source of drinking water. Methods. Cross-sectional study of patients attending Barzilai Medical Center Ashkelon. Participants, who were classified as either NNG (n = 17), hypothyroidism (n = 14), or control (n = 31), provided serum thyroglobulin (Tg) and completed a semiquantitative iodine food frequency questionnaire. Results. Elevated serum Tg values (Tg > 60 ng/mL) were significantly more prevalent in the NNG group than in the other groups (29% versus 7% and 0% for hypothyroidism and controls, resp., P < 0.05). Mean estimated iodine intake was significantly lower in the NNG group (65 ± 30 μg/d) than in controls (115 ± 60 μg/d) (P < 0.05) with intermediate intake in the hypothyroid group (73 ± 38 μg/d). Conclusions. Elevated serum Tg values and low dietary iodine intake are associated with NNG among adult patients in Ashkelon District, Israel. Larger studies are needed in order to expand on these important initial findings.

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“…Freezing fish is a method that is used frequently to increase the shelf life of seafood. Therefore, any changes in nutrient content during thawing, and the use of further processing and cooking methods of the fish are important for its nutrition quantification (Erkan, 2011).…”

Section: Introductionmentioning

confidence: 99%

The iodine content of raw, boiled, pan‐fried, and oven‐baked fish samples using ICP‐MS: analysis and reliability of measurements

Aslan Çin,

Yüce,

Özçelik

2024

Int J of Food Sci Tech

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SummarySince there is currently a lack of scientific evidence regarding the iodine content of raw and cooked fish, this study assesses that of various raw and cooked (boiled, pan‐fried, and oven‐baked) fish samples, using inductively coupled plasma‐mass spectrometry (ICP‐MS), following alkaline extraction. The iodine content of the raw fish is found to be highest in anchovy (295.9 ± 4.2 μg/100 g) and lowest in salmon (90.1 ± 3.1 μg/100 g) in dried weight. Boiling is found to reduce the iodine content in all of the fish samples significantly, except the bonito and salmon (P < 0.05). Meanwhile, the iodine content per 100 g is found to increase significantly in the pan‐fried and oven‐baked fish. The highest percentage of one serving of cooked fish meeting recommended iodine requirement were determined in oven‐baking haddock (351.0%), while the lowest percentage of one serving (150 g) of cooked fish meeting the recommended iodine requirement were determined in boiled garfish (70.9%). The best means of meeting the recommended daily iodine requirement in all the fish species evaluated, except bluefish, is found to be oven‐baking, while boiling has the greatest effect on reducing the iodine content. As a result, fish samples from the eastern Black Sea region of Turkey are good sources of iodine and it was determined that their iodine content changes when various cooking methods are used.

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Iodine content of cooked and processed fish in Turkey

Cited by 8 publications

References 12 publications

Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)

Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)

Elevated Serum Thyroglobulin and Low Iodine Intake Are Associated with Nontoxic Nodular Goiter among Adults Living near the Eastern Mediterranean Coast

The iodine content of raw, boiled, pan‐fried, and oven‐baked fish samples using ICP‐MS: analysis and reliability of measurements

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