Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 18, Issue 6, Pages 461-471Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2004.06.003
Keywords
iodine; isotope dilution; ICP-MS; food groups; dietary intake
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The iodine content of several kinds of foods representing different product groups available on the Swiss market was analyzed by isotope dilution inductively coupled plasma mass spectrometry using the enriched long-lived nuclide I-129. Considerable variations in levels of iodine between single foodstuffs within food groups were found, which also applied for levels in different food groups. The contribution of the food groups to the average daily iodine intake for the Swiss population was estimated from recent food consumption data. Bread and milk were identified as significant sources of iodine in the Swiss diet as they contributed 58 and 29 mu g/day, respectively. The estimated contribution of all basic food groups to the per capita intake of iodine was approximately 140 mu g/day, which was somewhat below the amount recognized for adequate nutrition (150 mu g/day). In view of the additional consumption of iodized kitchen salt, an average of 140 mu g/day underestimates the actual iodine intake. (C) 2004 Elsevier Inc. All rights reserved.
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