乳品碘与人体碘营养

碘是合成甲状腺激素必不可少的原料,在维持人体健康方面发挥着重要作用。碘缺乏病(IDD)是一种严重的全球性地方病,1994年UNICEF/WHO联合委员会要求在世界所有碘缺乏国家实行食用盐和畜牧盐全部加碘,以预防碘缺乏病,截至2020年,全球约有120个国家采取了强制食盐加碘策略,有21个国家立法采取了自愿食用碘盐的策略,碘盐已成为世界范围内控制和预防碘缺乏的有效手段,极大地改善了人群碘营养不良的状况。     

莱芜市莱城区碘盐监测结果

根据《山东省实施〈食盐加碘消除碘缺乏危害管理条例〉办法》和《全国碘缺乏病防治监测方案》的有关规定 ,于 2 0 0 0年 10月至 2 0 0 1年 3月对莱城区碘盐销售、使用单位和居民用户进行了碘盐卫生监测 ,发现了不少亟待解决的问题。现将结果作一综合分析 ,旨在为制定消除碘缺乏     

两种溴氧化法测定食盐中总碘含量的方法比较

“碘缺乏病”是指碘缺乏对人体生理和心理发育所造成的全部影响,磺缺乏对人类健康最大的危害是导致智力落后,食用碘盐是预防“碘缺乏病”的最有效方法之一,因而需要对碘盐进行监测。现对溴氧化法中用不同除溴方法制定食盐含碘量进行比较。     

溴水氧化苯酚钠除溴监测碘盐中碘量的研究

食盐加碘是防治地区性缺碘所致的地方性甲状腺肿、地方性克汀病的简便易行办法。但加入食盐中的碘常因多种原因而损失。为确保居民能吃上合格的加碘盐,有必要对供应病区的碘盐进行经常性监测,本文介绍一种适用于基层专业机构的快速、简便、准确的测定方法。     

国家发改委:规范未加碘食盐管理,保证合格碘盐供应

正7月16日,国家发改委官网公布《关于规范未加碘食盐管理保证合格碘盐供应的通知》(发改办经体[2018]802号),要求规范未加碘食盐管理,保证合格碘盐供应,具体举措包括规范未加碘食盐供应范围、规范执行碘盐浓度标准、规范未加碘食盐供应渠道等。上述《通知》要求,在碘缺乏地区,食盐定点批发企业应当主要销售加碘食盐,确保合格碘     

时讯

正国家发改委:规范未加碘食盐管理保证合格碘盐供应国家发改委官网近日公布《关于规范未加碘食盐管理保证合格碘盐供应的通知》,要求规范未加碘食盐管理,保证合格碘盐供应,具体举措包括规范未加碘食盐供应范围、规范执行碘盐浓度标准、规范未加碘食盐供应渠道等。《通知》要求,在碘缺乏地区,食盐定点批发企业应当主要销售加碘食盐,确保合格碘盐覆盖率在90%以上;在水源性高碘地区,食盐定点批发企业应当主要销售未加碘食盐,确保未加碘食盐覆盖率在90%以上。     

煮沸时间对不同加碘形式食盐中碘稳定性的研究

本文采用氧化还原滴定法测定加碘食盐中碘的含量,对市面上不同加碘形式的碘盐分别煮沸一定时间后进行定量测定,取各组实验结果与未煮过的食盐进行比较。结果表明,以碘酸钾为碘强化剂的碘盐和以海藻碘为碘强化剂的碘盐碘含量基本维持不变,而以碘化钾和藻类浓缩汁为混合碘强化剂的碘盐碘损失明显。     

猛击私盐 净化碘盐市场

为加强对食盐的专营管理，保障食盐加碘工作有序进行，保护消费者的切身利益，芜湖市盐务局遵照国务院和省、市有关部门制定的关于食盐专营的具体政策，采取重拳猛击私盐的办法，有力地打击了不法盐贩的私运私销，从而净化了碘盐市场。本文介绍了打击私盐，净化碘盐市场的经验和体会。     

普陀区碘盐“三率”工作跃上新台阶

食盐专营，利国利民。食盐专营的中心任务是搞好碘盐“三率”。为消除碘缺乏病，国务院决定实行全民食用加碘盐，同时先后颁布了《食盐加碘消除碘缺乏危害管理条例》和《食盐专营办法》，对碘盐食用实行法制化管理，其目的就是保护人民身体健康，提高中华民族素质。做好碘盐“三率”工作，是政府赋予我们的一项政治任务，是三个代表重要思想在盐行业的具体体现。如何提高碘盐“三率”工作，是值得我们深思的课题，     

碱性容量法测盐碘

酸性溴氧化容量法(简称酸法)测定加碘食盐(简称碘盐)中碘是食品卫生标准检验方法。但有资料报道用该法测定碘盐中碘所得的回收率只达50%,只有在增加溴水用量和加热条件下可使回收率提高。有的资料报道,试剂磷酸的批号不同,对回收率可能有影响。我们在用酸法测定碘盐中碘时,发现用该法测定含碘酸根离子的碘盐中碘时,回收率达99%,而测定含碘离子的碘盐中碘时,     

2013-2020年郑州市二七区碘缺乏病监测结果统计分析

目的 统计分析2013-2020年郑州市二七区碘缺乏病(IDD)监测结果.方法 2013-2020年按照《全国碘缺乏病监测方案》在郑州市二七区开展盐碘监测,同时收集同期新婚育龄妇女、孕妇、哺乳期女性、0～2岁婴幼儿、8～10岁儿童5类人群的尿样,测定尿碘含量.结果 2013-2020年,郑州市二七区居民盐碘含量中位数与...     

Iodine content in bread,milk and the retention of inherent iodine in commonly used Indian recipes

Iodine deficiency disorders (IDD) is still a major public health problem and iodized salt remains the most effective means to control IDD in India. Few reports indicate that vegans have inadequate iodine intake while at the same time concerns are being raised on the implementation of universal salt iodization in the country. Therefore, we investigated the iodine content in bread, milk and commonly used Indian recipes prepared without iodized salt and the retention of inherent iodine therein. Results showed considerable iodine content in bread (25 μg/100 g) and milk (303 μg/L) as a positive fallout of universal salt iodization. Iodine content in 38 vegetarian recipes prepared without iodized salt was very low (2.9 ± 2.4 μg/100 g). Retention of inherent iodine (65.6 ± 15.4%) and iodine from iodized salt (76.7 ± 10.3%) in the same recipes was comparable. Thus, universal salt iodization programme remains the single most important source of dietary iodine for the Indian population.     

Progress in salt iodization and improved iodine nutrition in China, 1995--99

In 1993, the State Council of China announced the policy to virtually eliminate iodine-deficiency disorders (IDD) by 2000 and adopted universal salt iodization (USI) as the national strategy. Biennial province-based monitoring from 1995 onward aimed at capturing the use and iodine content of household salt, along with urinary iodine concentrations among schoolchildren from the same households. This paper reports on the progress made in China toward the goal of virtually eliminating iodine-deficiency disorders on the basis of 85 population-representative surveys in China's provinces during 1995--99. The percentage of households using adequately iodized salt (iodine > or = 20 mg/kg) increased from 43.1 % in 1995, to 82.2% in 1997, to 89.0% in 1999. In 1999, at least 90% of the households in 15 (48%) of the 31 provinces used adequately iodized salt, and a median urinary iodine concentration of less than 100 microg/L in children was reported in only one province. Across provinces, the median urinary iodine concentrations in children were positively correlated in each survey year with the median household salt iodine contents (combined r(s) = 0.74, p < .001) and with the proportions of households using adequately iodized salt (combined r(s) = 0.81, p <.001). Also in each survey year, the percentage of children with urinary iodine concentrations of at least 300 microg/L was correlated (combined r(s) = 0.69, p < .001) with the proportion of households using salt with iodine content of at least 40 mg/kg. The median urinary iodine concentration in children had reached 300 microg/L or more in 13 provinces (42%) by 1999. In a little more than five years, then, China has achieved outstanding progress toward the goal of virtual elimination of IDD through USI. Policy recommendations include improvement of quality assurance by salt manufacturers, along with a modest reduction in the mandated salt iodization levels.     

Stability of added iodine in different Indian cooking processes

Universal salt iodisation programme is recognised as an economical, convenient and effective means of preventing iodine deficiency disorders (IDD). However, information on the retention of iodine during cooking is scant. Therefore this study was undertaken to investigate the retention of iodine from iodised salt when added to the most commonly used Indian recipes. The Mean ± SD retention of iodine in 140 of the most common Indian recipes was 60 ± 21%. The frequency distribution showed low retention (<20%) of iodine in 5.7% of the recipes, moderate retention (20–40%) in 15.7% while very high retention (>80%) was observed in 20%. Significant correlation (r = −0.194, P < 0.05) was observed between iodine retention and the time of iodised salt addition to the recipe. The retention of iodine was observed to be a minimum in shallow frying with oil (52 ± 23%) and a maximum in pressure cooking (82.2 ± 6.2%). The data generated in this study would usefully augment the negligible information regarding iodine retention in recipes.     

Use of Iodized Salt in Processed Foods in Select Countries Around the World and the Role of Food Processors

Executive Summary: The Micronutrient Initiative (MI) issued the Institute of Food Technologists (IFT) a project to assess the extent to which iodized salt is used in processed foods, as well as food processors’ level of knowledge on iodine nutrition. Iodine is an essential micronutrient required by the body that is found in a limited number of foods, thus many individuals require additional sources of iodine to meet their daily requirement. Without these additional sources, a range of disorders referred to as iodine deficiency disorders (IDD), including mental impairment, may become present, with over 2 billion people worldwide at risk due to insufficient iodine nutrition. IDD is especially damaging during the early stages of pregnancy and in early childhood. In their most severe form, IDD includes cretinism, stillbirth, and miscarriage, and increased infant mortality. Since 1994 the World Health Organization (WHO) and the United Nations Children's Fund (UNICEF) have recommended universal salt iodization (USI) as a safe, cost‐effective, and sustainable strategy to ensure sufficient intake of iodine by all individuals. However, USI has in practice tended to focus only on table salt and not all salt destined for human consumption. Recent trends, particularly in industrialized countries, show that individuals are consuming the majority of their salt through processed foods, in which iodized salt is generally not used, rather than through iodized table salt. Additionally, recent initiatives to encourage reduced sodium consumption have prompted many consumers to reduce their intake of iodized table salt. While these trends in sodium consumption are more frequently observed in industrialized countries, they are expanding into many developing countries where iodine deficiency is also a concern. Thus countries which focus on iodization of table salt alone may not achieve optimal iodine nutrition of their population. This report provides an overview of the 2 Phases of this project. Phase I was to conduct an environmental scan/desk review of processed food consumption patterns in 39 countries selected by MI (see Table 1 ). Phase II was to conduct an electronic survey of food processors and detailed telephone interviews with a small sample of select company representatives from 16 countries (see Table 2 ). Per the scope of work, IFT conducted a desk review to determine the types and level of processed food consumption in the 39 countries of interest, as well as to identify suppliers of the major processed foods consumed and the use of salt as an ingredient in those products. Whenever possible, IFT also gathered information on the sodium content of widely consumed processed foods and the sources of salt currently used in these products; the types of processed foods and extent to which they are consumed by different socioeconomic groups; if iodized salt was used in processed foods; and whether or not there are policies in place to influence dietary salt reduction and how these efforts are implemented. For Phase II, IFT reached out to food company representatives to determine their use of iodized salt in processed food products; their sources of salt; their awareness of iodine nutrition and salt as a fortification vehicle; and their interest in learning more about salt iodization. For the purposes of this project, processed foods are considered to be all food products that have undergone a change of character or been altered from their original form.

Table 1–. Preselected countries (from MI) for Phase I of the iodized salt in processed foods project.

Providing of adult population of Novosibirsk with iodine

32,7% of the population of Novosibirsk consume iodine salt. The median of iodine is revealed 106,8 mkg/l. The iodine deficiency is revealed 46,3%. It is not received an authentic difference in volumes of thyroid gland and parameters of TSH at surveyed with normal parameters of excretion of iodine in urine and at a various degree of expressiveness of iodine deficiency (p>0,05). Structural pathology of thyroid gland equally frequently meets at people with iodine deficiency and without iodine deficiency (p>0,05).     

Urinary iodine concentration of pregnant women and female adolescents as an indicator of excessive iodine intake in Sri Lanka

BACKGROUND: Mild deficiencies and excesses of iodine have deleterious effects in both females and males. The iodine status of the population after implementation of the universal salt iodization program in Sri Lanka is not known. OBJECTIVE: This cross-sectional study was carried out to assess the iodine status of pregnant women and female adolescents, with urinary iodine concentration used as the measure of outcome. METHODS: The participants were 100 women in the first trimester of pregnancy and 99 female adolescents in Kuliyapitiya, Kurunegala District, North-Western Province, Sri Lanka. The urinary iodine concentration was measured in a casual urine sample from each subject. The iodate contents of salt samples collected from households of the adolescents participating in the study were also measured. RESULTS: The median urinary iodine concentration of 185.0 microg/L and the prevalence of values under 50 microg/L of only 1% among the pregnant women indicate adequate iodine intake and optimal iodine nutrition. The median urinary iodine concentration (213.1 microg/L) among female adolescents indicates a more than adequate iodine intake and a risk of iodine-induced hyperthyroidism. Approximately 8% and 4% of the adolescents and pregnant women, respectively, had urinary iodine concentrations in the range of mild iodine deficiency (51 to 100 microg/L). More than half of the adolescents (56%) and 39% of the pregnant women had urinary iodine concentrations higher than optimal. The median iodine content in salt samples was 12.7 ppm. Only 20.2% of the samples were adequately iodized, and 10.1% of the samples had very high iodine levels. CONCLUSIONS: Female adolescents and pregnant women had no iodine deficiency, but a considerable proportion of them, especially female adolescents, were at risk for iodine-induced hyperthyroidism. There is thus a need for proper monitoring of the salt iodization program to achieve acceptable iodine status.     

Iodine fortification is related to increased weight-for-age and birthweight in children in Asia

Severe iodine deficiency causes stunting and mental retardation in utero, but the relation between mild deficiency and child growth is not well known. The use of iodated salt in relation to anthropometric data was examined from recent survey data. After potential confounding factors had been controlled for, significant associations were seen in Bangladesh, India, Nepal, and Sri Lanka. The use of iodated salt was related to increased weight-for-age and mid-upper-arm circumference, most strongly in the second year of life, mainly affecting soft tissue (thinness). The relation with weight-for-age was greater among children of mothers with lower body mass index. The use of iodated salt was related to birthweight in Sri Lanka and in the Philippines, where iodized oil capsules given during pregnancy had a negative effect when used with high levels of iodine in salt. The associations generally were concentrated in large geographic areas, possibly because of interactions with other environmental factors (e.g., selenium and arsenic). The apparent growth response to iodine may reflect functional effects of mild deficiency, which is widespread, possibly including effects on brain development.     

Fast and reliable salt iodine measurement: evaluation of the WYD Iodine Checker in comparison with iodometric titration

Iodine deficiency persists as the leading cause of preventable brain damage and reduced intellectual capacity in the world. The most effective method for the elimination of iodine deficiency is the consumption of adequately iodized salt. Ensuring that a population receives adequately iodized salt demands careful monitoring of the salt iodine content. We evaluated the WYD Iodine Checker, a hand-held instrument that quantitatively measures the salt iodine content on the basis of a colorimetric method, and compared its performance with iodometric titration. Performance testing results indicated that the WYD Iodine Checker is a highly precise, accurate, and sensitive tool for measuring salt iodine content. It is a user-friendly instrument that is based on a simple methodology and a straightforward salt sample preparation and testing procedure. We recommend further testing to examine the field performance of the WYD Iodine Checker when measuring iodate salt samples.     

Vitamin A stability in salt triple fortified with iodine, iron, and vitamin A

BACKGROUND: Dietary micronutrient deficiencies, which lead to diseases such as iodine deficiency disorders, iron-deficiency anemia, and vitamin A deficiency, are serious public health problems in the developing world. Fortifying salt with iodine, iron, and vitamin A is an attractive approach to simultaneously reduce the deficiencies of these three micronutrients in the diet. OBJECTIVE: To explore the technical feasibility of producing triple-fortified salt fortified with iodine, iron, and vitamin A that would be stable under the climatic conditions of developing countries (i.e., high temperature and high humidity). METHODS: Triple-fortified salt was obtained by granulation and encapsulation of commercially produced vitamin A products, iodine, and iron compounds. Vitamin A retention was determined in the presence of five iron and two iodine compounds, in different combinations, under three different storage conditions. The influence of commercial stabilization techniques for the vitamin A palmitate source used (spray-dried or dissolved in oil), and the type of binder used for granulation on vitamin A retention in triple-fortified salt was studied. The influence of temperature, humidity, and chemical interactions on vitamin A stability in triple-fortified salt was also investigated. RESULTS: The most stable formulation retained 77.73% of vitamin A after 2 months of storage at 40 degrees C, 60% relative humidity, and 95% under ambient conditions. CONCLUSIONS: The results indicate that the production of a stable triple-fortified salt is technically feasible.