Relationship of iodine deficiency states to man-made environmental pollution

Sazonova, O. V.; Borodina, L. M.; Galitskaya, A. V.; Sukhacheva, I. F.; Yakunova, E. M.

doi:10.17116/profmed201518136-39

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“…The most common alimentary-dependent diseases in Russia, as in many other countries, are diseases associated with iodine deficiency in the diet. The problem of iodine deficiency in the diet is "historical", since the first scientific data on the effect of iodine deficiency on ADD formation were indicated in the literature at the beginning of the XX century [4,5,6]. According to nutritionists and in the areas of forecasting the scientific research prospects in the field of nutrition and health, the issues of iodine deficiency and ways to reduce it occupy a leading position [1].…”

Section: Introductionmentioning

confidence: 99%

Expanding the knowledge base on actual nutrition as an element of the system of alimentary-dependent diseases prevention

et al. 2020

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The work presents a multi-aspect model of alimentary-dependent diseases (ADD) prevention, which demonstrates the participants in this process and their priority tasks. A method is proposed based on the use of indicators for assessing the iodine-containing products contribution to the nutritional value of diets. Calculations were performed on a micronutrient - iodine, the deficiency of which causes the most common by depth and width ADD - thyroid pathology. To assess the iodine replenishing potential of raw fish and non-fish sea foods with the human diet, indicators were developed that account along with the iodine content in 100 g of product, the factors that directly or indirectly affect the digestibility and the economic feasibility of some of the most in-demand fish varieties. Selected factors: native iodine content in the product; qualitative and quantitative composition of synergistic nutrients for its digestibility in the body. Deviations of the reference data on the content of iodine in fish and non-fish products were found, which on average amounted to about 45 %, which is a significant loss that must be taken into account when using the calculated method of actual nutrition study.

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Section: Introductionmentioning

confidence: 99%