Iodine content of New Zealand dairy products

Cressey, Peter

doi:10.1016/s0889-1575(02)00132-1

Cited by 34 publications

(20 citation statements)

References 15 publications

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“…Seaweed-based alginates, another possible source of iodine, are not used in these products. Furthermore, a number of studies [22][23][24] have shown that yoghur t and dairy desserts do not contain significantly higher levels of iodine than plain milk. Historically, milk has been a major source of iodine for the Tasmanian population.…”

Section: Discussionmentioning

confidence: 99%

Persistent iodine deficiency in a cohort of Tasmanian school children: associations with socio-economic status, geographical location and dietary factors

Hynes¹,

Blizzard²,

Venn³

et al. 2004

Aust N Z J Public Health

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Section: Discussionmentioning

confidence: 99%

Persistent iodine deficiency in a cohort of Tasmanian school children: associations with socio-economic status, geographical location and dietary factors

Hynes¹,

Blizzard²,

Venn³

et al. 2004

Aust N Z J Public Health

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“…This decline is anecdotal and has not been documented. Indeed, a government report found that the iodine level of dairy products has not changed in the last 10 y (Cressey & Vannoort, 1998). Finally, alternative sources of iodine commonly found in other countries, such as iodates in bread, are not used in New Zealand and iodine-supplemented feeds for livestock are used less extensively here than elsewhere.…”

Section: Discussionmentioning

confidence: 99%

Mild iodine deficiency in a sample of New Zealand schoolchildren

2002

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Objective: To assess the iodine status of New Zealand schoolchildren. Design: A proportionate to population size school-based cluster survey was used to randomly select children from two cities. The indicators used to assess iodine status were urinary iodine, as determined in a casual urine sample, and thyroid volume, as measured by ultrasonography. A qualitative food frequency questionnaire designed to ascertain frequency of consumption over the previous 3 months of foods or food groups that are good sources of dietary iodine, including iodized salt, was administered to each child. Setting: Dunedin and Wellington, New Zealand. Participants: Three-hundred children aged 8 -10 y from 30 schools. Results: The median urinary iodine concentration of the children was 6.6 mg=dl (interquartile range, 4.5 -9.1). The percentage of children who had urinary iodine levels less than 5 mg=dl was 31.4 (95% confidence interval (CI), 24.2 -38.6). Comparison of thyroid volume with 2001 World Health Organization age=sex-specific and age=BSA-specific cut-off values resulted in a goitre prevalence of 11.3% (95% CI, 7.6 -15.1) and 12.0% (95% CI, 7.9 -16.1), respectively. Almost 30% of the children's caregivers did not use iodized salt in cooking and 51% of the children did not use iodized salt at the table.

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“…A study in Canada indicated that dairy products contribute 64.5% of an individual's total iodine intake, when iodized salt was not included [2]. In another study, the New Zealand Total Diet Surveys estimated that approximately 40% of the iodine intake for a young male was contributed by dairy products, while for a young child the contribution was approximately two thirds [3].…”

Section: Introductionmentioning

confidence: 99%

Iodine in Raw and Pasteurized Milk of Dairy Cows Fed Different Amounts of Potassium Iodide

Norouzian

2010

Biol Trace Elem Res

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Relation between iodine (I) intake by lactating Holstein cows and iodine concentrations in raw and pasteurized milk were investigated. Four treatment groups with eight cows assigned to each treatment were fed a basal diet containing 0.534 mg I/kg alone or supplemented with potassium iodide at 2.5, 5 or 7.5 mg/kg in 7-week period. Iodine concentrations in raw milk increased with each increase in dietary I from 162.2 ng/ml for basal diet to 534.5, 559.8 and 607.5 ng/ml when 2.5, 5 and 7.5 mg/kg was fed as potassium iodide (P < 0.05). This trend was found for blood plasma and urine iodine concentration. Iodine supplementation had no significant effect on thyroidal hormones. high-temperature short-time (HTST) pasteurization process reduced I concentration. The mean iodine content found in the milk prior to heating processing was 466.0 ± 205.0 ng/ml, whereas for the processed milk this level was 349.5 ± 172.8 ng/ml. It was concluded that iodine supplementation above of NRC recommendation (0.5 mg/kg diet DM) resulted in significant increases in iodine concentrations in milk, although the effect of heating in HTST pasteurization process on iodine concentration was not negligible.

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Iodine content of New Zealand dairy products

Cited by 34 publications

References 15 publications

Persistent iodine deficiency in a cohort of Tasmanian school children: associations with socio-economic status, geographical location and dietary factors

Persistent iodine deficiency in a cohort of Tasmanian school children: associations with socio-economic status, geographical location and dietary factors

Mild iodine deficiency in a sample of New Zealand schoolchildren

Iodine in Raw and Pasteurized Milk of Dairy Cows Fed Different Amounts of Potassium Iodide

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