Iodine Intake in Denmark — Influence on the Pattern of Thyroid Disease

Laurberg, Peter; Pedersen, K. M.; Nøhr, Susanne Backman

doi:10.1007/978-1-4899-1245-9_37

Cited by 3 publications

(2 citation statements)

References 6 publications

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“…The iodine intake is high enough to prevent such disorders. However, other effects on the pattern of the thyroid morbidity may be observed (13)(14)(15)(16). A moderately low iodine intake level seems to have both negative and positive effects on the prevalence of thyroid disorders (17).…”

Section: Resultsmentioning

confidence: 99%

Urinary iodine excretion and individual iodine supplementation among elderly subjects: A cross-sectional investigation in the commune of Randers, Denmark

Pedersen

Iversen²,

Laurberg

1995

European Journal of Endocrinology

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Several studies have demonstrated that the iodine intake is relatively low in Denmark. However, the results are difficult to interpret because no information has been given on the frequency of individual iodine supplementation. We performed a cross-sectional study of elderly subjects living in the commune of Randers, Denmark. Urinary iodine excretion was measured in the 423 participants (185 males, 238 females) and a careful history was taken on any possible intake of supplementary iodine. The median urinary iodine excretion was 48.3 micrograms/g creatinine for the whole population (40.8 micrograms/g creatinine in males, 53.2 micrograms/g creatinine in females). In the part of the population that did not take iodine supplementation (46.7%) the median value was 36.1 micrograms/g creatinine (males 33.8; females 38.8). Regular iodine supplementation taken as an iodine-containing vitamin/mineral tablet was found in 30.8% of the population. This increased the urinary iodine excretion to a median level of 80.5 micrograms/g creatinine (males 62.0; females 88.0). The study shows that the basic iodine intake level is overestimated if individual iodine supplementation is not taken into account. Such supplementation may lead to median iodine excretion values that seem reasonable, even if the iodine intake of the part of the population not taking iodine (in this study, nearly half of the population) is low.

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Section: Resultsmentioning

confidence: 99%

Urinary iodine excretion and individual iodine supplementation among elderly subjects: A cross-sectional investigation in the commune of Randers, Denmark

Pedersen

Iversen²,

Laurberg

1995

European Journal of Endocrinology

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“…Studies during recent years have shown that the intake of iodine in large parts of the Danish population is low compared to recommended intakes, and that the occurrence of non-toxic goitre is endemic among the elderly in certain areas of the country (Laurberg et al, 1993). A working group established by the National Food Agency of Denmark concluded that iodine fortification was necessary to bring the intake up to recommended daily intakes (Rasmussen et al, 1996).…”

Section: Food Fortificationmentioning

confidence: 99%

Functional foods: some relevant considerations?

Ovesen

1999

British Food Journal

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An unambiguous and agreed definition of what a functional food is does not exist. However, broadly speaking, a food is said to be functional if it contains a food component which affects one or more targeted functions of the body in a positive way. Functional foods often fall into the grey area between foods and medicine, but from a regulatory standpoint they are foods and consequently subject to food regulations. According to the food labelling directive, it is not permitted to label a food in such a way that, first, it will attribute the property of preventing, treating and curing human disease, or refer to such properties, and second, that it can mislead the consumer. The first aspect refers to the claims a food product may carry and specifically prohibits health claims – even if scientifically valid. It is argued that a claim on a food is a health claim if the consumer perceives it as such. The second aspect states that a given claim must be validated by sufficient scientific evidence, and far too often associations between food intake and disease risk have been misinterpreted as causal relations.

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