The Analysis Of Iodine Content In Common Foods And The Study Of Iodine Indietary Evaluationin Residents Of Fujian

Iodine is an essential trace nutrient element of fundamental importance tohuman biology, which could induce some diseases when deficiency and surplus.Thedaily intake of iodine of resident is very import to human health,also the focusproblem being studied by environmentalist,hygienistand nutritionist.In recentyears,the problem of iodine intake in chinese coastal residents is being closelywatched. In order to understand the level of iodine nutrition, actively promoteprevention and control strategy "adjust measures to local conditions, classificationguidance, scientific fill iodine",in2010,Under the leadership of the Fujian center fordiseases Control and Prevention carried out the total dietary survey and tested thedifferent areas of iodine in food.The main results of this study were as follows:1.There was obvious different iodine contents in foods,and the same food havesignificance difference among different region. The highest iodine contents of cerealwere noodles, bread, and cakes,the average of iodine contents of potatoes werelow,The highest iodine contents of beans were peanuts.Different vegetable food, leafyvegetables and roots containing iodine higher than other kinds of vegetables; theiodine contents of lotus root is54.56±72.03μg/100g and garlic is the lowest. Theiodine contents of aquatic products range was1.23μg/100g～99.89μg/100g,there wassignificant difference among various aquatic groups:crust fish (50.79±36.00μg/100g)>seawater fish(32.48±27.79μg/100g)>rheid fish(23.33±5.45μg/100g)>freshwater fish (3.35±2.85μg/100g).In the meat, animal innardsiodine content is higher than other meat,duc（k20.06±38.93μg/100g）> chicken（7.56±14.94μg/100g）> beef（0.64±0.45μg/100g）.The fruit, beverages and alcoholiodine content are low. Dairy products iodine pure milk（15.41±5.52μg/100g）>sourmilk> Yogurt.white sugar content is1.36±0.60μg/100g average in iodine, higher thanbrown sugar（0.56±0.16μg/100g）, honey contains iodine volume is only0.44± 0.22μg/100g. Different spices iodine contents are obvious difference, soysauce,>vinegar> cooking oil.2. Kelp and laver of iodine content for all food are the highest, an average of otherfood hundreds of thousands of times.3. The main source of dietary iodine of residents in Fujian province were salt ofiodine180μ g/d, seaweeds for104.1μg/d>aquatic products for37.21μ g/d>meat for16.57μg/d> cereal for13.49μg/d and>vegetables for12.20μg/d.4. Remove salt and seaweed iodine intake, the per capita dietary iodine intakefrom the common foods was106.42μg/d in residents of fujian, for the dietaryreference intakes of70.95%, can not meet the requirement of the body. Consideringthe residents from the commonly used food dietary iodine intake, seaweed food intakeof iodine and salt iodine intake,the intake of dietary iodine of residents in Fujian was390.52μg/d, and meet the RNI requirement.The results showed that the iodine intakeof the residents of Fujian Province was adequate and safe.