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

Nutrients ◽  
2018 ◽  
Vol 10 (7) ◽  
pp. 930 ◽  
Author(s):  
Monica Carlsen ◽  
Lene Andersen ◽  
Lisbeth Dahl ◽  
Nina Norberg ◽  
Anette Hjartåker
Keyword(s):  
Iodine Content ◽  
Iodine Intake ◽  
Food Composition ◽  
Consumption Pattern ◽  
Dietary Survey ◽  
Norwegian Population ◽  
Dietary Surveys ◽  
Food Composition Data ◽  
Guidelines And Standards

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.

scholarly journals The iodine content of Norwegian foods and diets

2004 ◽  
Vol 7 (4) ◽  
pp. 569-576 ◽  
Author(s):  
Lisbeth Dahl ◽  
Lars Johansson ◽  
Kåre Julshamn ◽  
Helle Margrete Meltzer
Keyword(s):  
Food Intake ◽  
Adult Population ◽  
Iodine Content ◽  
Iodine Intake ◽  
Natural Concentration ◽  
Norwegian Population ◽  
Dietary Record ◽  
Dietary Surveys ◽  
Efficient Alternative ◽  
Main Determinants

AbstractObjectives:To examine dietary iodine sources and to estimate the dietary iodine intake of the Norwegian population.Design:Food iodine analyses carried out in Norway during the last 10 years were compiled, and iodine intake calculated on the basis of food intake data from nation-wide dietary surveys among children and adults. The food intake of adults was measured by a self-administrated food-frequency questionnaire, which covered habitual diet during the past year. The food intake of children was measured by dietary record during four consecutive days.Setting:Neither household nor industrial iodisation of salt is mandatory in Norway, but some brands of table salt have 5 μg of iodine added per gram of NaCl. In spite of this, the population has been considered iodine-replete for decades, i.e. having an iodine intake well above the Recommended Dietary Allowance of 150 μg day−1. This assumption has not been substantiated by dietary surveys.Subjects:The adults included 1374 females and 1298 males aged 16–79 years. The children included 185 girls and 206 boys aged 4 years, 411 girls and 404 boys aged 9 years, and 517 girls and 492 boys aged 13 years.Results:The calculated iodine intake was in the range of 100–250 μg day−1in the majority of the adult population. The mean iodine intake was 136 μg day−1(170 μg I/10 MJ) among women and 176 μg day−1(161 μg I/10 MJ) among men. For children the iodine intake was in the range of 100–120 μg day−1. Milk and dairy products contributed approximately 55% and 70% of the dietary iodine intake in adults and children, respectively. Fish contributed more than 20% of the iodine intake in adults and about 10% in children. The iodine contribution of drinking water was negligible.Conclusions:While fish has the highest natural concentration of iodine and as such is an excellent iodine source, milk and diary products are the main determinants of iodine intake in the Norwegian population. Iodisation of cow fodder has been mandatory in Norway since 1950 and provides an efficient alternative to universal salt iodisation. Our results show that the dietary iodine intake of adults is in the range considered to be sufficient. The dietary intake of iodine was at recommended levels among the youngest children; however, it decreased among adolescents, especially among girls.

Global magnesium supply in the food chain

2015 ◽  
Vol 66 (12) ◽  
pp. 1278 ◽  
Author(s):  
Diriba B. Kumssa ◽  
Edward J. M. Joy ◽  
E. Louise Ander ◽  
Michael J. Watts ◽  
Scott D. Young ◽  
...  
Keyword(s):  
Food Composition ◽  
Published Data ◽  
Mg Deficiency ◽  
Individual Level ◽  
Household Food ◽  
Dietary Surveys ◽  
Food Composition Data ◽  
Per Capita ◽  
Potential Inhibitors ◽  
Dietary Deficiency

Magnesium (Mg) is an essential mineral micronutrient in humans. Risks of dietary Mg deficiency are affected by the quantity of Mg ingested and its bioavailability, which is influenced by the consumption of other nutrients and ‘anti-nutrients’. Here, we assess global dietary Mg supplies and risks of dietary deficiency, including the influence of other nutrients. Food supply and food composition data were used to derive the amount of Mg available per capita at national levels. Supplies of Mg were compared with estimated national per capita average requirement ‘cut points’. In 2011, global weighted mean Mg supply was 613 ± 69 mg person–1 day–1 compared with a weighted estimated average requirement for Mg of 173 mg person–1 day–1. This indicates a low risk of dietary Mg deficiency of 0.26% based on supply. This contrasts with published data from national individual-level dietary surveys, which indicate greater Mg deficiency risks. However, individuals in high-income countries are likely to under-report food consumption, which could lead to overestimation of deficiency risks. Furthermore, estimates of deficiency risk based on supply do not account for potential inhibitors of Mg absorption, including calcium, phytic acid and oxalate, and do not consider household food wastage.

scholarly journals Estimation of habitual iodine intake in Japanese adults using 16 d diet records over four seasons with a newly developed food composition database for iodine

2015 ◽  
Vol 114 (4) ◽  
pp. 624-634 ◽  
Author(s):  
Ryoko Katagiri ◽  
Keiko Asakura ◽  
Satoshi Sasaki ◽  
Naoko Hirota ◽  
Akiko Notsu ◽  
...  
Keyword(s):  
Missing Values ◽  
Iodine Content ◽  
Iodine Intake ◽  
Food Composition ◽  
Diet Records ◽  
Four Seasons ◽  
Japanese Adults ◽  
The Mean ◽  
Habitual Intake ◽  
Composition Table

Although habitual seaweed consumption in Japan would suggest that iodine intake in Japanese is exceptionally high, intake data from diet records are limited. In the present study, we developed a composition database of iodine and estimated the habitual intake of iodine among Japanese adults. Missing values for iodine content in the existing composition table were imputed based on established criteria. 16 d diet records (4 d over four seasons) from adults (120 women aged 30–69 years and 120 men aged 30–76 years) living in Japan were collected, and iodine intake was estimated. Habitual intake was estimated with the Best-power method. Totally, 995 food items were imputed. The distribution of iodine intake in 24 h was highly skewed, and approximately 55 % of 24 h values were < 300 μg/d. The median iodine intake in 24 h was 229 μg/d for women and 273 μg/d for men. All subjects consumed iodine-rich foods (kelp or soup stock) on one or more days of the sixteen survey days. The mean (median) habitual iodine intake was 1414 (857) μg/d for women and 1572 (1031) μg/d for men. Older participants had higher intake than younger participants. The major contributors to iodine intake were kelp (60 %) and soup stock (30 %). Habitual iodine intake among Japanese was sufficient or higher than the tolerable upper intake level, particularly in older generations. The association between high iodine intake as that observed in the present study and thyroid disease requires further study.

scholarly journals Changes in consumption of sugars by English adolescents over 20 years

2007 ◽  
Vol 10 (4) ◽  
pp. 354-363 ◽  
Author(s):  
AJ Rugg-Gunn ◽  
ES Fletcher ◽  
JNS Matthews ◽  
AF Hackett ◽  
PJ Moynihan ◽  
...  
Keyword(s):  
Food Composition ◽  
Soft Drinks ◽  
Dietary Survey ◽  
Cross Sectional ◽  
Total Sugars ◽  
Individual Level ◽  
National Community ◽  
Food Composition Tables ◽  
Dietary Surveys ◽  
Dietary Sugars

AbstractObjectiveDietary surveys of 11- to 12-year-old Northumbrian children in 1980 and 1990 revealed that consumption of non-milk extrinsic sugars (NMES) was 16–17% of energy intake. This study reports dietary sugars consumption in 2000 and compares it with data collected in 1980 and 1990, using identical methods.DesignA repeat cross-sectional dietary survey of children aged 11–12 years attending the same schools as in the 1980 and 1990 surveys.SettingSeven middle schools in south Northumberland.SubjectsAll children aged 11–12 years old attending the seven schools.MethodFood consumption was recorded using two 3-day diet diaries. Food composition tables were used to calculate energy and nutrient intakes. NMES, and milk and intrinsic sugars were calculated using previously described methods.ResultsThe numbers of children completing the surveys in 1980, 1990 and 2000 were 405, 379 and 424, respectively; ~60–70% of eligible children. Total sugars provided 22% of energy consistently over the three surveys. NMES consumption in 2000 provided 16% of energy compared with 16% in 1980 and 17% in 1990. Sources of NMES changed over the three surveys. NMES from soft drinks doubled from 15 to 31 g day− 1, and from breakfast cereals increased from 2 to 7 g day− 1 over the 20 years. Confectionery and soft drinks provided 61% of NMES. Over 20 years, the proportion of energy from fat decreased by 5% and from starch increased by 4%, creating a welcome tilt in the fat–starch see-saw, without an adverse effect on sugars intake.ConclusionsConsumption of NMES in 2000 was substantially higher than recommended, and there has been little change over 20 years. Continued and coordinated efforts are required at a national, community and individual level to reduce the intake of NMES.

scholarly journals The content of iodine in pork 

2012 ◽  
Vol 50 (No. 12) ◽  
pp. 521-525 ◽  
Author(s):  
I. Herzig ◽  
J. Travnicek ◽  
J. Kursa ◽  
V. Kroupova
Keyword(s):  
Iodine Content ◽  
Potential Effect ◽  
Iodine Intake ◽  
Fresh Matter ◽  
The Czech Republic ◽  
Leg Muscles ◽  
Iodine Level ◽  
Annual Consumption ◽  
The Relationship

The present study brings current information on providing market pigs and sows with the required iodine level up to date. The results were obtained by the determination of the iodine content in leg muscles and by the relationship between those concentrations and the iodine intake by the human population. The iodine content was assessed by the Sandell-Kolthoff method in 108 samples of leg muscles (m. gracilis) of market pigs from 18 herds in 10 districts of the Czech Republic collected during the period April 2004 to August 2004. Average iodine content in leg muscles of market pigs was 25.6 &plusmn; 15.54 &mu;g I/kg fresh matter, median 20.2 and coefficient of variation 60.6%. Significantly higher (P &lt; 0.05 to P &lt; 0.001) iodine levels were recorded in the leg muscles was of herds LI2, ZU, BR, FU, BU, ST and some others. Iodine level variations in the samples from respective farms were expressed in the levels range of 8.5 to 66.2 &mu;g I/kg. The detected variations might have been caused by different iodine saturation of the pigs from different herds, their physiological requirement, manifestation of physiological ability of respective animals to utilize the iodine source, potential effect of goitrogens and environmental conditions. It is necessary to consider the iodine content in pork in the balance of the iodine supply in the shopping basket of consumers. Provided that the average annual consumption of pork is 40.9 kg with iodine content of 25.6&nbsp;&mu;g/kg(8.5 to 66.2 &mu;g/kg), the average annual iodine intake is 1047 &mu;g, which represents 1.4 to 2.4% of the required intake per person per year.

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

2017 ◽  
Vol 72 (3) ◽  
pp. 410-419 ◽  
Author(s):  
Áine Hennessy ◽  
Carol ní Chaoimh ◽  
Elaine K. McCarthy ◽  
Ciara Kingston ◽  
Alan D. Irvine ◽  
...  
Keyword(s):  
Young Children ◽  
Iodine Intake ◽  
Food Composition ◽  
Composition Data ◽  
Food Composition Data

Towards a European Food Composition Data Interchange Platform

2012 ◽  
Vol 82 (3) ◽  
pp. 209-215 ◽  
Author(s):  
Simone Bell ◽  
Heikki Pakkala ◽  
Michael P. Finglas
Keyword(s):  
Nutrient Content ◽  
Food Composition ◽  
Consumer Information ◽  
Health Claims ◽  
Composition Data ◽  
European Committee ◽  
Food Properties ◽  
Data Interchange ◽  
Food Composition Data ◽  
Definition Of

Food composition data (FCD) comprises the description and identification of foods, as well as their nutrient content, other constituents, and food properties. FCD are required for a range of purposes including food labeling, supporting health claims, nutritional and clinical management, consumer information, and research. There have been differences within and beyond Europe in the way FCD are expressed with respect to food description, definition of nutrients and other food properties, and the methods used to generate data. One of the major goals of the EuroFIR NoE project (2005 - 10) was to provide tools to overcome existing differences among member states and parties with respect to documentation and interchange of FCD. The establishment of the CEN’s (European Committee for Standardisation) TC 387 project committee on Food Composition Data, led by the Swedish Standards Institute, and the preparation of the draft Food Data Standard, has addressed these deficiencies by enabling unambiguous identification and description of FCD and their quality, for dissemination and data interchange. Another major achievement of the EuroFIR NoE project was the development and dissemination of a single, authoritative source of FCD in Europe enabling the interchange and update of data between countries, and also giving access to users of FCD.

Determination of iodine content in laminaria and enriched berry sauce

2019 ◽  
Vol 25 (5) ◽  
pp. 152-161
Author(s):  
G. Deinychenko ◽  
Т. Lystopad ◽  
A. Vishnikin ◽  
A.-E. Tamen
Keyword(s):  
Iodine Content

Changes in USDA Food Composition Data for 43 Garden Crops, 1950 to 1999

2004 ◽  
Vol 23 (6) ◽  
pp. 669-682 ◽  
Author(s):  
Donald R. Davis ◽  
Melvin D. Epp ◽  
Hugh D. Riordan
Keyword(s):  
Food Composition ◽  
Composition Data ◽  
Food Composition Data
Sign in / Sign up

Export Citation Format

Share Document