Abstract
Abstract Objectives: to evaluate the nutritional status of iodine in pregnant adolescents, taking into account the increase in the demand for iodine during pregnancy and the absence of iodization strategies for this population. Methods: cross-sectional study conducted with 62 pregnant and 71 non-pregnant adolescents assisted in primary care. The nutritional status of iodine was determined by urinary samples. The iodine concentration in the consumed culinary salt was also evaluated. For the comparative analyses of categorical variables, the Chi-square test was used and for the continuous variables, the Kruskal-Wallis test, considering a 95% confidence interval (CI) and significance level of 5%. Results: the mean iodine concentration in household salt was 25.1 mg/kg (CI95%= 11.1-67.5 mg/kg), with higher mean content in culinary salt in the group of pregnant women (p<0.028). Regarding the nutritional status of iodine, 71% of pregnant adolescents were deficient and 29% iodine-sufficient, with significant difference when compared to 38% of deficiency and 62% of sufficiency in the control group (p<0.001). Conclusions: there was an iodic deficiency among pregnant adolescents, even in the face of higher concentrations of iode in household salt, exposing a paradox between higher consumption and lower sufficiency in this group. Thus, it is suggested to consider iodine supplementation during pregnancy, seeking to minimize the effects of this deficiency on maternal and child health.
Highlights
Iodine is a micronutrient found in nature and obtained exclusively through dietary intake
Urine collection and home culinary salt samples were collected from pregnant adolescents who started follow-up in Basic Health Units (BHUs) of the Family Health Strategy (FHS) program in the municipality of Vespasiano (MG), and from non-pregnant adolescents enrolled in public schools in the city
There are few studies that have investigated its impact on adolescence[17,18] and no specific study on iodine deficiency in pregnant adolescents in Brazil was identified
Summary
Iodine is a micronutrient found in nature and obtained exclusively through dietary intake. The main foods considered good sources of this element are seafood and vegetables from iodine-rich soil.[1] The human body contains, on average, 20 mg of iodine, of which about 70 to 80% are found in the thyroid gland, with the aim of performing its main function, the synthesis of thyroid hormones Triiodothyronine (T3) and Thyroxine (T4). According to the Recommended Dietary Allowances (RDA), it is recommended to ingest 120μg of iodine per day in females aged 9 to years and 150μg by non-pregnant adolescents aged to 18 years. In the case of pregnant and lactating women under the age of 18 years, ingestion of 220μg and 290μg per day is recommended, respectively.[3]
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