Effect of different cooking methods on iodine losses

Rana, Ritu; Raghuvanshi, Rita Singh

doi:10.1007/s13197-011-0436-7

Cited by 56 publications

(40 citation statements)

References 4 publications

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“…Minimum losses were found during shallow frying where cooking time of salt was 1 min and 15 seconds and maximum during pressure cooking where cooking time of salt was 26 min. Losses during boiling, roasting, deep frying and microwave cooking were found to be 40.23%, 10.57%, 10.40% and 27.13% respectively (Rana and Raghuvanshi 2013). The total iron content ranges from 0.7 to 1.9mg/100g during different cooking methods used for the preparation of rice (Khatoon and Prakash J 2006, Hemalatha et al 2007, Gopalan et al 2004).…”

Section: Resultsmentioning

confidence: 99%

Availability of iron and iodine from commonly consumed recipesusing double fortified salt

Bathla

Grover

2016

AJDFR

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Double fortified salt (DFS) having iron and iodine, has been formulated for tackling the problems of iron deficiency anemia (IDA) and iodine deficiency disorders (IDD). Since there is lack of scientific evidence on the effect of double fortified salt on different cooking methods, So the present research was designed to evaluate the availability of iron and iodine content from commonly consumed recipes using double fortified salt. Seven different recipes using different cooking methods were selected for the experimental trial. The findings of the present research work concludes that during boiling, open pan, pressure cooking and pan cooking method, salt should be used at the end stage of cooking process but for shallow frying, deep frying and steaming method, salt should be used at the beginning stage of cooking process for the maximum retention of total iodine and iron content (p>0.05). So double fortified salt should be used in daily meal preparations to improve the nutritional status.

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Section: Resultsmentioning

confidence: 99%

Availability of iron and iodine from commonly consumed recipesusing double fortified salt

Bathla

Grover

2016

AJDFR

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“…Various studies showed that, the loss of iodine during cooking varies considerably from 14% to 66%. 8 Another practice was that, the salt was kept in "masaladani" mostly and during the cooking process when other ingredients of masaldani were added to food, the masaldani remain open for the longer time and salt continuously exposed to air which leads to further loss of iodine. Salt should be stored in sealed glass containers in order to prevent the loss of iodine content.…”

Section: Discussionmentioning

confidence: 99%

Assessment of iodine deficiency disorders among population of district Chamba, Himachal Pradesh

Sandhu

Dhiman

2020

Int J Community Med Public Health

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Background: Iodine insufficiency is prevalent throughout the world, and is rated as one of the most significant public health concerns in more than 125 countries. Secondary to the insufficient dietary consumption of iodine, almost two billion individuals are prone to suffer from iodine deficiency disorders worldwide. The present survey was conducted in district Chamba of Himachal Pradesh in order to assess the extent of iodine deficiency disorders, 55 years after the initiation of salt iodisation programme.Methods: A cross sectional survey was conducted in district Chamba of Himachal Pradesh. A close ended pretested questionnaire was used to collect the socio-demographic information of the participants. Iodine content of salt and water was assessed with the use of I-Check and AQUA test kits in the households.Results: A total of 230 households were surveyed for the consumption of iodised salt which showed that 100% of the study population was using packet iodised salt for consumption. Majority of the population (92.6%) were placing their salt container near chulah in their kitchen and 73.5% were adding the salt in the beginning of the cooking followed by 16.1% in the middle of the cooking. Iodine content of salt sample collected revealed that 95.7% contain only 7 ppm iodine and 99.6% of the water sample contains less than 0.1 level iodine in water testing.Conclusions: The results of study indicated that population of district Chamba is using iodised salt but there is still need of strengthening of monitoring system as well as health education regarding the cooking practices in the households.

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“…Rana & Raghuvashi [ 34 ] and Longvah et al [ 35 ] reported significant loss of iodine depended on duration of cooking process. To decrease iodine losses during cooking, it is advisable to sprinkle salt on food after cooking rather than to add salt while cooking [ 34 ]. Some vegetables with high content of starch may complex some amount of iodine.…”

Section: Discussionmentioning

confidence: 99%

The Impact of Carrot Enriched in Iodine through Soil Fertilization on Iodine Concentration and Selected Biochemical Parameters in Wistar Rats

et al. 2016

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Iodine is one of the trace elements which are essential for mammalian life. The major objective of iodine biofortification of plants is to obtain food rich in this trace element, which may increase its consumption by various populations. Additionally, it may reduce the risk of iodine deficiency diseases. In this research for the first time we have assessed the bioavailability of iodine from raw or cooked carrot biofortified with this trace element on iodine concentration in selected tissues and various biochemical parameters as well as mRNA expression of some genes involved in iodine metabolism in Wistar rats. Statistically, a significantly higher iodine level was determined in urine, faeces and selected tissues of rats fed a diet containing biofortified raw carrot as compared to a diet without iodine and a diet containing control cooked carrot. Biofortified raw carrot significantly increased triiodothyronine concentration as compared to animals from other experimental groups. The highest thyroid stimulating hormone level was determined in rats fed control cooked carrots. mRNA expression of selected genes was affected by different dietary treatment in rats’ hearts. Biofortified raw and cooked carrot could be taken into account as a potential source of iodine in daily diets to prevent iodine deficiency in various populations.

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Effect of different cooking methods on iodine losses

Cited by 56 publications

References 4 publications

Availability of iron and iodine from commonly consumed recipesusing double fortified salt

Availability of iron and iodine from commonly consumed recipesusing double fortified salt

Assessment of iodine deficiency disorders among population of district Chamba, Himachal Pradesh

The Impact of Carrot Enriched in Iodine through Soil Fertilization on Iodine Concentration and Selected Biochemical Parameters in Wistar Rats

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