Variation in iodine food composition data has a major impact on estimates of iodine intake in young children

Hennessy, Áine; Chaoimh, Carol Ní; McCarthy, Elaine; Kingston, Ciara; Irvine, Alan D.; Hourihane, Jonathan; Kenny, Louise C.; Murray, Deirdre M.; Kiely, Máiréad

doi:10.1038/s41430-017-0030-9

Cited by 8 publications

(12 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The seasonal variation in milk iodine content, which is generally attributed to cows being supplied different diets in the winter months as they are brought into barns, is well established [12,26,27] and our data lend further support to this. However, we additionally noted that in our study the relationship was far from universal and in fact, a number of farms (38 %) generated milk with a lower iodine concentration in winter compared with summer (Figure 2).…”

Section: Seasonal and Regional Influences On Milk Iodine Concentrationsupporting

confidence: 79%

Geographical and seasonal variation in iodine content of cow’s milk in the UK and consequences for the consumer´s supply

Coneyworth

Coulthard

Bailey

et al. 2020

Journal of Trace Elements in Medicine and Biology

View full text Add to dashboard Cite

Background. Dairy products provide a crucial source of dietary iodine for the majority of the UK population, contributing approximately 30-40 % of daily intake. Fluctuations in the iodine content of purchased milk both seasonally and annually implies potential fragility of iodine supply likely through fluctuating supplementation practices in cow herds. We set out to establish the level of national variation in herds and identify factors which might impact milk iodine content. Methods. Milk samples were obtained from 98 herds across the UK via the National Milk Laboratories in August and December 2016. Iodine concentration of samples was measured using ICP-MS. Milk samples and feed intake data were additionally taken from 22 cows from the University of Nottingham (UON) dairy herd. Results. There was considerable variation in milk iodine content from < 0.012 (Limit of Detection) to 1558 µg L -1 , with a summer median of 197 µg L -1 and winter median 297 µg L -1 . Overall, winter values were higher than summer counterparts (P<0.001) and this held true for samples taken from the North West (P=0.002) and South West (P=0.006) but not for other regions studied. Data from the UON herd showed a negative relationship between iodine content and milk yield (P=0.03) and we found that milk iodine content varied considerably despite apparently similar iodine intakes. Conclusions. Regional differences in milk iodine concentration between summer and winter suggests that feeding practices are far from uniform across the country. The negative association observed between iodine concentration and milk yield in UON samples, suggests that reduced summer values may be influenced by dilution in addition to seasonal differences in concentrate feed provision.

show abstract

Section: Seasonal and Regional Influences On Milk Iodine Concentrationsupporting

confidence: 79%

Geographical and seasonal variation in iodine content of cow’s milk in the UK and consequences for the consumer´s supply

Coneyworth

Coulthard

Bailey

et al. 2020

Journal of Trace Elements in Medicine and Biology

View full text Add to dashboard Cite

show abstract

“…Any kind of variation in food composition show significant impact in terms of iodine intake among young children who receive a good amount of their regular nutrient consumption from milk (Bath et al., ; Stevenson, Drake, & Givens, ). Therefore, iodization of milk may also be an important way to overcome ID (Hennessy et al., ). Fortification of flour, sugar, bread, and condiments with iodine could also be hopeful means to contribute to ID minimization (Charlton, Probst, & Kiene, ).…”

Section: Fortification Strategymentioning

confidence: 99%

Iodine consumption and cognitive performance: Confirmation of adequate consumption

Choudhry

Nasrullah

2018

Food Science & Nutrition

View full text Add to dashboard Cite

Iodine, a dynamic nutrient present in thyroid hormones, is responsible for regulating thyroid function, supporting a healthy metabolism, and aiding growth and development. Iodine is also essential for brain development during specific time windows influencing neurogenesis, neuronal and glial cell differentiation, myelination, neuronal migration, and synaptogenesis. About 1.5 billion people in 130 countries live in areas at risk of iron deficiencies (IDs). Reduced mental ability due to IDs occurs in almost 300 million people. Ensuring the consumption of minimum recommended daily allowances of iodine remains challenging. The effects of ID disorders range from high mortality of fetuses and children to inhibited mental development (cretinism). Poor socioeconomic development and impaired school performance are also notable. Currently, ID disorders are the single greatest contributor to preventable brain damage in fetuses and infants and arrested psychomotor development in children. Iodized salt may help fulfill iodine requirements. Increases in food salt iodization programs can help overcome ID disorders. Dietary plans can be well adjusted to incorporate iodinated foods. Maternal iodine supplementation for offspring requires adequate attention. Fruits, vegetables, bread, eggs, legumes (beans and peas), nuts, seeds, seafood, lean meats and poultry, and soy products provide small quantities of iodine. Nutrient‐dense foods containing essential vitamins and minerals such as iodine may confer positive effects. To some extent, fortified foods and daily dietary supplements can be provided for different nutrients including iodine; otherwise, iodine may be consumed in less than the recommended amounts. This review focuses on aspects of adequate iodine consumption to avoid cognitive impairments.

show abstract

“…The compiling of iodine values for the food composition database and nutrient and food calculation system “Kostberegningssystem” (KBS) at the University of Oslo, was conducted following the guidelines for food composition compiling, as described in “Food composition data, production, management and use”, by Greenfield and Southgate [ 20 ]. In addition, the food composition compiling and management tool from FAO/Infoods, “Compilation tool version 1.2.1” (FAO/INFOODS) and its user guidelines were used [ 22 ].…”

Section: Methodsmentioning

confidence: 99%

“… Intakes are given in median and 25th and 75th percentiles. LI, lower intake level; AR, average requirement; RI, recommended intake; UL, upper intake level [ 20 ]. …”

Section: Tablementioning

confidence: 99%

“…Studies in nutrition epidemiology are dependent on high quality food composition databases to make good estimations of intake. The reliability of estimates of iodine intake relies on the quality of the iodine food composition data [ 20 ] and reliable and representative iodine food composition data is therefore an important prerequisite [ 15 , 21 ]. Comprehensive and high quality data on food iodine content have been sparse; values have been lacking or have been obsolete [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

New Iodine Food Composition Database and Updated Calculations of Iodine Intake among Norwegians

et al. 2018

View full text Add to dashboard Cite

Iodine food composition data of Norwegian foods have been sparse and knowledge about different dietary iodine sources limited. We compiled a comprehensive iodine food composition database and estimated dietary iodine intake among adults in the latest Norwegian national dietary survey (Norkost 3). The iodine content of food and beverages were compiled using international guidelines and standards. Iodine content of 3259 food items were compiled, including analytical values, values from other food composition databases, estimated values, and values that were based on recipes. Estimated iodine intake in the Norkost 3 population ranged from 15 to 1462 µg/day. Men had significantly higher intake of iodine than women (p < 0.001). The proportion of men and women with estimated iodine intake below average requirement was 19% and 33%, respectively. In young women, 46% had estimated iodine intakes below average requirement and a high probability of inadequate iodine intake. Several dietary sources contributed to iodine intake and differences in the consumption pattern may put subgroups at risk of insufficient iodine intake. In the coming years, the determination of iodine in foods and national dietary surveys should be regularly performed to monitor the iodine intake in the Norwegian population.

show abstract

Variation in iodine food composition data has a major impact on estimates of iodine intake in young children

Cited by 8 publications

References 35 publications

Geographical and seasonal variation in iodine content of cow’s milk in the UK and consequences for the consumer´s supply

Geographical and seasonal variation in iodine content of cow’s milk in the UK and consequences for the consumer´s supply

Iodine consumption and cognitive performance: Confirmation of adequate consumption

New Iodine Food Composition Database and Updated Calculations of Iodine Intake among Norwegians

Contact Info

Product

Resources

About