Iodine in food and health
Sam Sumar
(Reader in Food Science at the South Bank University, London, and a Visiting Professor of Food Science at the High Institute of Public Health, University of Alexandria, Egypt)
Hanaa Ismail
(Professor of Food Analysis and the Head of the Nutrition Department at the High Institute of Public Health, University of Alexandria, Egypt)
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Abstract
Looks at the problems relating to iodine deficiency disorders and examines in depth the various aspects of iodine, considering its history, properties and sources. Notes the importance of iodine in nutrition and health and focuses on goitre as the most familiar iodine disorder. Considers various methods of assessment and detection of iodine deficiency and outlines geographical areas where iodine deficiency disorders are most prevalent.
Keywords
Citation
Sumar, S. and Ismail, H. (1997), "Iodine in food and health", Nutrition & Food Science, Vol. 97 No. 5, pp. 175-183. https://doi.org/10.1108/00346659710169788
Publisher
:MCB UP Ltd
Copyright © 1997, MCB UP Limited