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Studying iodine intake of Portuguese children school meals

2022-11-24Artigo científico Acesso restrito
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dc.contributor.authorDelgado, Inês
dc.contributor.authorVentura, Marta
dc.contributor.authorGueifão, Sandra
dc.contributor.authorAssunção, Ricardo
dc.contributor.authorCoelho, Inês
dc.contributor.authorBento, Alexandra
dc.contributor.authorSilva, José Armando L.
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2023-02-06T14:21:19Z
dc.date.available2023-02-06T14:21:19Z
dc.date.issued2022-11-24
dc.description.abstractIodine is an essential trace element, and its nutritional importance is well established. The iodine content of school meals of Portuguese children aged between 6 and 10 years (collected in the metropolitan area of Lisbon) was analyzed by ICP-MS. The samples were cooked with and without iodized salt and additionally some complementary foods were purchased as supplements to the main meals or to the other meal along the day. The results report six meals per day and they suggest that at least one main meals (lunch or dinner) prepared with iodized salt is enough to reach the recommended daily iodine intake (AI), 90 μg/day, not exceeding the tolerable upper intake (UL) level of 300 μg/day. When both main meals are cooked without iodized salt, 11 % of the hypotheses present an iodine content less than 90 μg/day. However, when lunch and dinner are prepared with iodized salt, 1 % exceeds the value of the UL. The food groups with the highest levels of iodine are daily products and fish. These results presuppose a balanced diet without any dietary restrictions. So, for ideological or medical reasons, special attention must be paid to diets with some limitations, such as vegetarian, lactose or high content of proteins free diets.pt_PT
dc.description.abstractHighlights: Plant based foods had the lowest levels of naturally occurring iodine; Animal based foods had the highest naturally occurring iodine content; Foods cooked with iodized salt presented the highest iodine content; Main meals cooked without iodized salt - 11 % were below of recommended daily intake; The intake of foods containing appropriate iodized salt noncommittal UL.pt_PT
dc.description.sponsorshipThe scientific work was funded by the Project WHO Collaborating Centre funded by the Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Lisbon, Portugal (2013DAN850), by the METROFOOD-PP project, funded by European Union’s Horizon 2020 research and innovation program under grant agreement No 871083 and by Project UIDB/04292/2020 granted to MARE - Marine and Environmental Sciences Centre, and project LA/P/0069/2020 granted to the Associate Laboratory ARNET - Aquatic Research Network.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Food Compost Anal. 2023;116:105061. Epub 2022 Nov 24pt_PT
dc.identifier.doi10.1016/j.jfca.2022.105061pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.18/8503
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMETROFOOD-RI Preparatory Phase Project
dc.relationMarine and Environmental Sciences Centre
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0889157522006792?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectPrediction Modelpt_PT
dc.subjectData Qualitypt_PT
dc.subjectFood Analysispt_PT
dc.subjectTolerable Upper Intake Levelpt_PT
dc.subjectAdequate Intakept_PT
dc.subjectICP-MSpt_PT
dc.subjectSchool-age Childrenpt_PT
dc.subjectIodinept_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectPortugal
dc.titleStudying iodine intake of Portuguese children school mealspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMETROFOOD-RI Preparatory Phase Project
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/871083/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.citation.startPage105061pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume116pt_PT
oaire.fundingStreamH2020
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicatione6850d37-797f-4902-bda2-92df1ef57b43
relation.isProjectOfPublication3979c1a0-935c-40df-b4b6-26553879f15f
relation.isProjectOfPublication.latestForDiscoverye6850d37-797f-4902-bda2-92df1ef57b43

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