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Scientific update on the iodine content of Portuguese foods

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dc.contributor.authorDelgado, Inês
dc.contributor.authorCoelho, Inês
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorCalhau, Maria Antónia
dc.contributor.authorAlbuquerque, José Maria
dc.contributor.authorBreda, João
dc.date.accessioned2019-02-15T17:50:08Z
dc.date.available2019-02-15T17:50:08Z
dc.date.issued2018
dc.descriptionWHO Collaborating Centre for Nutrition and Childhood Obesity.pt_PT
dc.description.abstractIodine is an essential trace element in human and animal diets. However, mild to moderate iodine deficiency has been reported in several countries. Food is the natural source of iodine. Detectable analytical values, expressed in SI units (µg/kg), are required to guarantee reliable measurement results used to estimate iodine intake over time at national and international level. The aim of this work, conducted as an activity of the WHO Collaborating Centre for Nutrition and Childhood Obesity, was to develop a database of the iodine content of foods in order to predict nutritional adequacy of dietary intake. This database may be used as a tool to promote iodine intake through consumption of foods rich in iodine. The specific objective of this report is to provide updated data on the iodine content of Portuguese foods as consumed within, and as representative of, the Portuguese diet. The methodology selected for quantification of this nutrient was inductively coupled plasma mass spectrometry (ICP-MS) assisted by microwave after alkaline digestion.Eight groups of food were analysed: (1) meat; (2) fish and seafood; (3) milk and milk products, eggs; (4) fruit; (5) vegetables and pulses; (6) sweets and beverages; (7) cereals and tubers; and (8) meals. These foods were collected on the basis of consumption patterns drawn from national food consumption surveys (Fabrice Elegbede et al., 2017). The proportion of samples beyond the limit of detection (LoD) ranged between 0% in fish, seafood and dairy products to 81.3% in fruit. The food samples with detectable iodine content showed a wide variation: 2.4–7.8 µ g/100 g for meat; 2.8–289.3 µ g/100 g for fish and seafood; 15.8–39.4 µ g/100 g for milk, milk products and eggs; 3.3–26.6 µ g/100 g for fruit; 0.3–6.5 µ g/100 g for vegetables and pulses; 0.3–22.7 µ g/100 g for sweets and beverages; 0.9–4.7 µ g/100 g for cereals and tubers; and 0.7–56.8 µ g/100 g for meals. The results showed that in Portugal a diet rich in fish, seafood and dairy products supplies the recommended daily intake of iodine for a healthy adult.pt_PT
dc.description.sponsorshipEste trabalho foi desenvolvido com o apoio da FCT.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationWHO Regional Office for Europe. Scientific update on the iodine content of Portuguese foods. Copenhagen: WHO, 2018.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/5838
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWorld Health Organization/ WHO Regional Office for Europept_PT
dc.relation.publisherversionhttp://www.euro.who.int/__data/assets/pdf_file/0009/392877/iodine-portugal.pdfpt_PT
dc.subjectIodinept_PT
dc.subjectDietpt_PT
dc.subjectFoodpt_PT
dc.subjectFood Analysispt_PT
dc.subjectNutritional Satuspt_PT
dc.subjectPortugalpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleScientific update on the iodine content of Portuguese foodspt_PT
dc.typereport
dspace.entity.typePublication
oaire.citation.conferencePlaceCopenhagen, Denmarkpt_PT
oaire.citation.endPage14pt_PT
oaire.citation.startPageiv, 1pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typereportpt_PT

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