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

Abstract

Implications:The lack of association of iodine levels with SES and geographical location within Tasmania found in our study, and the results of studies of iodine levels in Melbour ne and Sydney, suggest that inadequate iodine nutrition is a widespread problem in south-easter n Australia. Our study suggests that milk-containing products continue to be an important source of iodine for children.

Dairy food intake of Australian children and adolescents 2–16 years of age: 2007 Australian National Children's Nutrition and Physical Activity Survey

“…There is some evidence that Ca (3,15) and iodine (16,17) are 'shortfall' nutrients in the Australian population, or nutrients where the intake falls short of requirements. In October 2009 the addition of iodine (from iodised salt) to bread in Australia and New Zealand became mandatory, providing approximately 46 mg iodine per 100 g of bread.…”

Iodine Deficiency in Pregnant Women Pre- and Post-Mandatory Iodine Fortification in Australia - An Epidemiological Review

“…Over the last decade, several studies had shown a re-emergence of iodine deficiency in parts of Australia and New Zealand and further studies in both countries confirmed that both populations were mildly deficient [2,19]. As the use of iodized salt has also declined since that time, intakes of iodine have fallen in both Australia and New Zealand, [20][21][22][23][24][25].…”

Iodine status of Queensland children and the associations with diet and thyroid function

“…The questionnaire assessed the intake of foods such as; iodised salt, ice-cream, cream cheese, soy milk, salt water fish, shell fish, seaweed products and preserved cherries (86). The study confirmed that anticipated dietary sources of iodine (such as dairy products) were correlated with UIC, but yoghurt or 'fruche' was the most significant contributor of dietary iodine because of idophers used in its' manufacturing process (86).…”

“…The discretionary amount of iodised salt used is difficult to quantify, but as most Australian children consume more than the recommended level of salt through processed foods, it is assumed that iodised salt used in bread manufacturing is now an important source (82). In some studies it has been identified by semi-quantitative food frequency questionnaires that milk and discretionary iodised salt remain to be major contributors of dietary iodine more so than iodine fortified foods, such as bread (84,86). Other iodine fortification programs have not increased iodine status to an expected level, largely due the fact individuals consumed less bread than predicted (85).…”

“…Using an un-validated FFQ, one Tasmanian study evaluated dietary influences on UIC of 170 children aged 4-12years (86). The questionnaire assessed the intake of foods such as; iodised salt, ice-cream, cream cheese, soy milk, salt water fish, shell fish, seaweed products and preserved cherries (86).…”