Abstract
Introduction: Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. Methods: From markets in 6 cities and e-commerce platforms, cereal, tuber, legume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 to 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. Results: After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95th percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g and 12 mg/100g respectively. Conclusion: Using iodized salt in processed foods is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the benefit and risk of iodine health.
Highlights
Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment
Using iodized salt in processed foods is an approach of USI police
Based on national urine iodine concentration (UIC) evaluation, especially in children or women [7] [8] [9], and other observations about thyroid function [10] [11], the iodization level was down regulated to 35 ± 15 mg/kg in 2010 [12], and further narrowed to 14 - 39 mg/kg in 2011 version of National Standards on Food Safety—Iodine Content of Edible Salt [13]
Summary
Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. Iodine deficiency has been recognized as a severe health problem in China since 1930s, according to data collected before 1997, the incidence of IDD in children and pregnant women in areas of iodine deficiency may be up to 50%, that occurred nearly in all provinces [4] [5]. Based on national urine iodine concentration (UIC) evaluation, especially in children or women [7] [8] [9], and other observations about thyroid function [10] [11], the iodization level was down regulated to 35 ± 15 mg/kg in 2010 [12], and further narrowed to 14 - 39 mg/kg in 2011 version of National Standards on Food Safety—Iodine Content of Edible Salt [13]. Along with the adjustment of salt iodization, the iodine status in the general population, proxied by median urine iodine concentration (UIC) in school age children, was shifted from insufficient baseline to more than adequate (306.0 mg/L) and back to adequate (197.9 mg/L) with improved symmetry of the thyroid volume distribution [7] [15] [16] [17]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
