Towards Sustainable Elimination of Iodine Deficiency Disorders: A Case Study of Selected Villages in the Endemic Southern Highlands, Tanzania

Mosha, Theobald C.E.; Tarimo, Felista S.; Tuzie, E.

doi:10.1080/03670240490500307

Cited by 2 publications

(4 citation statements)

References 4 publications

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“…In 1990, the United Nations World Summit for Children established the goal of eliminating iodine deficiency worldwide. Since then, considerable progress has been achieved, largely through programs of universal salt iodization (Mosha et al 2004;Andersson et al 2005;Wegmuller et al 2006). Nevertheless, in 2013, as defined by a national or sub-national median urinary iodine concentration of 100-299 lg/L in school-aged children, thirty countries remained iodine-deficient; 9 were moderately deficient, 21 were mildly deficient (Pearce et al 2013;Fuge and Johnson 2015).…”

Section: Introductionmentioning

confidence: 99%

The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion

Yan

et al. 2017

J Food Sci Technol

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Biofortification of crops with exogenous iodine is a novel strategy to control iodine deficiency disorders (IDD). The bioaccessibility of iodine (BI) in the biofortified vegetables in the course of soaking, cooking and digestion, were examined. Under hydroponics, the concentration of iodine in leafstalks of the celery and pakchoi increased with increasing exogenous iodine concentration, 54.8-63.9% of the iodine absorbed by pakchoi was stored in the soluble cellular substance. Being soaked in water within 8 h, the iodine loss rate of the biofortified celery was 3.5-10.4% only. More than 80% of the iodine in the biofortified celery was retained after cooking under high temperature. The highest BI of the biofortified vegetables after digestion in simulated gastric and intestinal juice amounted to 74.08 and 68.28%, respectively. Factors influencing BI included pH, digestion duration, and liquid-to-solid ratio. The high BI of the biofortified vegetables provided a sound reference for the promotion of iodine biofortification as a tool to eliminate the IDD.

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Section: Introductionmentioning

confidence: 99%

The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion

Yan

et al. 2017

J Food Sci Technol

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“…This study found that half (53.3%) of food vendors had good knowledge on the importance of iodized salt and other health and nutrition issues. This finding is lower compared to 92.6% reported from the Southern Highlands of Tanzania (Mosha et al, 2004). The variation might be due to the nature of study settings in that the previous study focused on the areas previously identified as endemic iodine-deficient regions.…”

Section: Knowledge Attitude and Practice Of Iodized Salt Utilization ...contrasting

confidence: 61%

“…For the last few decades, efforts to control iodine deficiencies have made tremendous progress across Africa (Jooste et al, 2013). Sustainability surveys on iodine deficiency prevention have reported great progress in controlling and eliminating IDDs in Tanzania since the 1990s Mosha et al, 2004). However, sustaining this success remains a major challenge, as it requires close cooperation between partners at different levels and active monitoring of salt producers, food processors, and food handlers (Assey et al, 2008Jooste et al, 2013).…”

Section: Statement Of the Problemmentioning

confidence: 99%

“…The availability of adequately iodized salt among food vendors (76.7%) is significantly lower than that of households in Kinondoni (87.0%), Iringa Tanzania (95%) (Mosha et al, 2004) and Nigeria (97.5%) (Adejo & Enemali, 2013). Food vendors' poor practices towards iodized salt use and without using a salt container with a lid by 60% might expound the difference.…”

Section: Household and Food Vendors' Iodized Salt Coveragementioning

confidence: 99%

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Iodine status and dietary habits among Primary School children in Kinondoni, Tanzania

Venance

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Tanzania is one of the countries where excessive iodine intake has been reported; hence intervention and identification of possible causes is required. The present study assessed iodine status and determined the critical contributors to excessive iodine intake in school children from Kinondoni, Tanzania. A total of 322 pupils and 30 food vendors provided salt samples for iodine analysis. Urinary iodine concentration (UIC) was spectrophotometrically determined in 266 sub-sampled children using the ammonium-persulfate digestion method. Information on dietary habits was collected using the Food Frequency Questionnaire and 24 hours dietary recall. Anthropometric values were determined by measuring children’s height and weight. Moreover, Knowledge, Attitude, and Practices study was done using a modified specific iodine deficiency-related questionnaire. Of the salt samples, 87% were adequately iodized with mean 53.94 ± 13.02, indicating over iodization. The median UIC was 401 µg/L, signifying excessive iodine intake. Twelve percent were overweight or obese and only 46.6% of pupils and 53.3% of food vendors had good knowledge of iodized salt utilization. Discretionary salt use (67.3%), higher consumption of potato chips (53.5%) and fried cassava (59.0%) were associated with a higher risk of excessive iodine intake. Potato chips (Adjusted Odds Ratio [AOR] =9.04, 95% CI: 3.61-22.63) and fried cassava consumption for 4-7 days/week (AOR=11.08, 95% CI: 3.45- 35.54) were significantly associated with excessive iodine intake. Discretionary salt intake significantly contributes to the high iodine status of schoolchildren in the study area. This effect can be reduced by public health campaigns to decrease salt consumption and improve salt iodation practices.

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Towards Sustainable Elimination of Iodine Deficiency Disorders: A Case Study of Selected Villages in the Endemic Southern Highlands, Tanzania

Cited by 2 publications

References 4 publications

The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion

The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion

Iodine status and dietary habits among Primary School children in Kinondoni, Tanzania

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