Iodine content of six fish species, Norwegian dairy products and hen's egg
| Autor: | Lisa Kolden Midtbø, Marian Kjellevold, Elisabeth Rasmussen Ødegård, Lisbeth Dahl, Amund Maage, Øyvind Lie, Jannike Øyen, Maria Wik Markhus, Bente M. Nilsen, Ingvild Eide Graff, Tanja Kögel, Ive Nerhus, Sylvia Frantzen |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Population Fish species chemistry.chemical_element lcsh:TX341-641 Norwegian Biology Halibut Iodine 03 medical and health sciences Animal science food composition table ICP-MS education fish education.field_of_study hen’s egg 030109 nutrition & dietetics Nutrition and Dietetics iodine dairy products food analysis Public Health Environmental and Occupational Health Food composition data language.human_language Food Analysis chemistry language Fish Original Article lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Food & Nutrition Research, Vol 62, Iss 0, Pp 1-13 (2018) Food & Nutrition Research |
| Popis: | Iodine is a trace element required for the production of thyroid hormones, essential for metabolism, growth and brain development, particularly in the first trimester of pregnancy. Milk and lean fish are the main dietary sources of iodine in the Norwegian diet. Thus, the aim of the present study was to provide updated analysed values of iodine concentration in six fish species, 27 selected Norwegian iodine-rich dairy foods and Norwegian hen’s eggs. The iodine concentrations in the wild fish species varied between 18 μg/100 g (Atlantic halibut) and 1,210 μg/100 g (pollack). The iodine concentration of cow milk varied between 12 and 19 μg/100 g and the iodine concentration of the eggs varied between 23 and 43 μg/100 g. The results in this study deviate somewhat from the current iodine concentrations in the Norwegian Food Composition Table. This deviation may have a large impact on the assessment of the iodine intake. Hence, updated knowledge about the variation in iodine level of fish, milk, dairy products and hen’s egg are of great importance when estimating the iodine intake in the population. These data will contribute substantially to future estimations of dietary iodine intake and will be made available for the public Norwegian Food Composition Table. |
| Databáze: | OpenAIRE |
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