Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK

Stevenson, Melissa C.; Drake, Chris; Givens, D.I.

doi:10.1016/j.foodchem.2017.06.135

Cited by 48 publications

(49 citation statements)

References 19 publications

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“…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., ).…”

Section: Fortification Strategymentioning

confidence: 99%

Iodine consumption and cognitive performance: Confirmation of adequate consumption

Choudhry

Nasrullah

2018

Food Science & Nutrition

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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.

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Section: Fortification Strategymentioning

confidence: 99%

Iodine consumption and cognitive performance: Confirmation of adequate consumption

Choudhry

Nasrullah

2018

Food Science & Nutrition

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“…The results might be different if repeated now as the iodine concentration in UK milk is higher than estimated when ALSPAC women were recruited in 1990/1991, i.e. 427 vs. 150 µg/kg [68,69].…”

Section: Dietary Influences On Iodine Statusmentioning

confidence: 89%

Similarities and differences of dietary and other determinants of iodine status in pregnant women from three European birth cohorts

et al. 2019

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Acknowledgements EUthyroid project: This project has received funding from the European Union´s Horizon 2020 research and innovation programme under grant agreement No 634453. ALSPAC: We are extremely grateful to all the families who took part in this study, the midwives for their help in recruiting them, and the whole ALSPAC team, which includes interviewers, computer and laboratory technicians, clerical workers, research scientists, volunteers, managers, receptionists and nurses. The UK Medical Research Council and Wellcome (Grant ref: 102215/2/13/2) and the University of Bristol provide core support for ALSPAC. This publication is the work of the authors and Dr Bath will serve as a guarantor for the contents of this paper. ALSPAC data collection is funded from a wide range of sources, a comprehensive list of which is available on the ALSPAC website (http://www.bristol.ac.uk/alspac/external/documents/grant-acknowledgements.pdf). The existing iodine measurements in ALSPAC were funded from (i) the NUTRIMENTHE project, which received a research grant from the European Community's 7th Framework Programme (FP7/2008-2013) under grant agreement 212652; and (ii) a Ph.D. studentship that was funded by Wassen International and the Waterloo Foundation (2009-2012). We would like to thank Dr Pauline Emmett for helping with the dietary analysis of the ALSPAC food frequency questionnaire.

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“…In the present compilation project the iodine value in milk was based on a large number of individual samples that were analyzed by the TINE SA dairy company and the IMR. Based on scientific literature on the production of milk and its content of iodine, which showed no significant differences in iodine content based on milk fat content, we used the average value of iodine in all milk types, irrespective of fat content [ 39 , 40 , 41 ]. Furthermore, the development of new cattle fodder including soy-based ingredients has influenced the content of iodine in Norwegian milk recent years [ 42 , 43 ], and thus only analytical values for the two most recent years were included in our iodine food composition database.…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2018

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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.

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Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK

Cited by 48 publications

References 19 publications

Iodine consumption and cognitive performance: Confirmation of adequate consumption

Iodine consumption and cognitive performance: Confirmation of adequate consumption

Similarities and differences of dietary and other determinants of iodine status in pregnant women from three European birth cohorts

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

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