Abstract
BACKGROUND:Due to the large proportion of iodine present in milk and dairy products, they have been one of the important sources of nutritional iodine in several countries. Information about variation in milk iodine concentration in Iran is limited. OBJECTIVES:The present study was conducted to determine the iodine concentration in Iranian milk and dairy milk products. METHODS: In the first step, 10 commercial dairy farms (five located in tropical and other located in cold region) were included in the study. In the second step, the iodine concentration of six samples of different milk products from the retail market was determined by Sandell-Kolthoff (acid-digestion) reaction. RESULTS: The average iodine concentration of milk samples from cold region was significantly lower (50.7 ± 24.3 %) than the iodine concentration of milk samples from the tropical region (P 0.05). CONCLUSIONS: Based on Iranian dairy product intake, raw, pasteurized and sterilized milk provides on average, 74.6, 84.6, 96.0 µg of iodine, approximately 29.8, 33.8, 37.6 % of the adult recommended dietary allowance for this nutrient, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.