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This study aims to analyze iodine content in various foods and water.

Food and water samples were collected from rural and urban areas of different agroclimatic zones of Haryana State, India, and analyzed for iodine content by a standard method.

A wide variation was observed in the iodine content of cereals, pulses, vegetables, fruits and milk. The iodine content in water samples varied from source to source and from zone to zone.

The investigators could not obtain sufficient samples of pulses and fruits for analysis from rural areas as they are not grown by farmers in their fields.

The study is original and innovative. The values of iodine for various foods are not available in the literature, and thus data of the present study will be useful to researchers, nutritionists, food scientists and dieticians.

Iodine content in drinking water is a reflection of the iodine level of rocks and soil of the region. Different water sources have different levels of iodine; this makes variability in concentration of iodine content. The present study was done to estimate the iodine content in drinking water from different water sources of Ramtek villages in Nagpur district identified with sporadic cases of endemic goiter. The paper aims to discuss these issues.

The water samples were collected from seven villages from Ramtek taluka, which included well, bore well and tap water. Water was collected in clean and dry glass bottles from each source from the entire villages under study. The analysis of the water samples was done by the method of Karmarkar et al.

Iodine content of water samples varied from 17.42 to 43.55 μg/l in tap water, 17.42-21.77 μg/l in well water and 8.7-37.02 μg/l bore well water. The mean iodine content was found to be highest (34.04±11.44 μg/l) in tap water, while bore well water and well water showed 20.46±14.16 μg/l and 19.59±3.07 μg/l, respectively.

The endemic area has been surveyed by the author – the data generated and analyzed – the findings of which are independently arrived. The study is helpful for students, academicians, independent researchers, and the government policy makers for their further research, policy formulation and implementation.

Seaweeds are gaining broader interest in Western societies through their use in product development and the health-food industry. High nutritional value, low carbon footprint and sustainability are key drivers for seaweed uptake in Europe; yet high iodine intake from seaweed remains a concern. This study seeks to identify seaweed food products available on the UK retail market between 2018 and 2021 and assess their safety in the context of iodine exposure.

Here, a market survey (n = 37–40 retailers) was conducted in three annual waves to evaluate seaweed food product availability in the UK. The iodine dose of products was estimated based on a comprehensive literature review of seaweed iodine content.

This study shows a young, dynamic market with 2.3-fold increase in seaweed food product availability since the last available published data (2015). Specific iodine content labelling remains uncommon, and median iodine doses in a single serving of food exceeded 400 µg in all years. Some products, especially seaweed supplements, provide iodine doses above the tolerable upper limit and upper level of tolerance.

This study presents the most contemporary and comprehensive overview of the market for seaweed food products in the UK. With increasing popularisation of seaweed as a food, this study highlights the need for improved dialogue amongst producers, retailers, legislators and public health specialists to address the risk of iodine excess, and the concurrent scope for processing methods to reduce the iodine content in seaweeds.

Sargassum fusiforme is a popular edible seaweed in coastal cities of China that contains diverse nutrients including iodine. Cooking is an effective way to improve food safety, but it can alter both the contents of elements along with speciation and bioavailability. Three common cooking methods, the soaking, steaming and boiling, were evaluated for their effects on the protein structures, protein digestibility, iodine content and iodine bioavailability of S. fusiforme.

Fourier transform infrared spectroscopy was used to study the structural changes of protein, and an in vitro digestion/Caco-2 cell culture system was used to evaluate the digestibility of protein, bioaccessibility and bioavailability of iodine.

Boiling and steaming altered the protein secondary structure demonstrated by increased a-helix and random coil and decreased β-sheet, which improved the in vitro protein digestibility. Iodine content was reduced by cooking, with the highest loss observed after boiling, followed by soaking and steaming, while it was found that both bioaccessibility and cellular uptake of iodine were significantly elevated by boiling and steaming using an in vitro digestion/Caco-2 cell culture system. The presence of ascorbic acid, citric acid or tyrosine was beneficial for the iodine absorption, while oxalic acid and phytic acid hindered the iodine bioavailability.

The present finding suggested that cooking was conducive to the digestion and absorption of iodine in S. fusiforme. In addition, different dietary factors could have a certain impact on the absorption of iodine. Results of the study are essential for improving the application value of S. fusiforme to ensure reasonable consumption of seaweeds.

Iodine deficiency has several adverse effects on human growth and development and it is categorized collectively as iodine deficiency disorders (IDDs). Recent estimations showed that 29.8 per cent of school-age children have insufficient iodine intake. Salt iodization is widely accepted as the best method for increasing iodine intake. In 1995, Morocco adopted the universal salt iodization strategy to reduce iodine deficiency and consequently prevent and control IDDs. This study aims to determine the benefit of this strategy on schoolchildren and adolescent by assessing iodine intake and evaluating iodine deficiency.

This transversal study was conducted on 131 children and adolescents. Iodine intake was assessed using a food frequency questionnaire. Iodine status was evaluated on 24-h urine samples and the creatinine excretion was used to validate completeness of urine collection.

The medians of urinary iodine excretion and concentration were 77 µg/day and 96 µg/L, respectively. Overall, 72.5 per cent are deficient, so mild and moderate iodine deficiencies were reported in 58 per cent and 14.5 per cent, respectively, and no child exhibited severe deficiency. A significant difference was reported between iodine deficiency and, sex and age; iodine deficiency was more pronounced in boys and children under eight years. In this study, iodine status in deficient children does not change with the consumption pattern of dairy products and eggs, and results showed no significant association (p > 0.05). However, fish consumption was significantly associated to urinary iodine concentration = 100 µg/L (p = 0.044). Average UIC in school-aged children is still inadequate and consumption of foods high in iodine remains very insufficient. Therefore, additional efforts must focus on nutritional education of Moroccan school-aged children.

In the author’s knowledge, this is the first study evaluating schoolchildren iodine status by 24-h iodine collection; the study reported association of iodine deficiency with dietary habit concerning sources of food rich on iodine.

This paper seeks to apply an improved electrometric method using polarized electrodes to quantify iodine in 241 salt samples pertaining to 15 different brands procured from the local market.Design/methodology/approach – Comparative evaluation of the method is made with the iodometric titration and the colorimetric methods.

The results obtained reveal that the electrometric method excels in attaining higher level of accuracy, precision and lower detection limit, backed by ease of operation.

The method warrants reproducible results both for replicate synthetic and market samples, with a lower detection limit of about 0.1ppm within an acceptable limit of error.

The study shows significant difference between the estimated and labelled iodine values in various brands of iodized salts. Most of the salt samples analysed contain iodine levels far exceeding the WHO permitted limit. The method has the potential of application for in‐situ iodine measurement in iodine fortified salts to ensure rapid quality control, both at the retailer and production levels.

This study aims to determine the level of knowledge about iodine nutrition during pregnancy among pregnant women living in the area of Turkey where goiter is endemic.

A total of 150 pregnant women aged between 19 and 45 years, registered at the Gynaecology and Obstetrics Clinic in Trabzon were recruited. The data was collected through a voluntary face-to-face survey with pregnant women. The questionnaire comprising questions determining the sociodemographic characteristics of the participants, data concerning any previous pregnancy, iodized salt consumption habits and knowledge about iodine.

Although 68% of the women knew that iodine deficiency can cause serious consequences during pregnancy, the remainder did not. The three main dietary sources of iodine in Turkey are fish, cow’s milk and table salt; of the women, 68%, 20% and 77.3%, respectively, correctly identified these as good sources. The more educated of the pregnant women had significantly higher knowledge scores (p < 0.001). However, age, trimester, parity and previous receipt of information about iodine and iodine knowledge scores made no significant differences.

This study may not be generalizable for all pregnant women.

To the best of the authors’ knowledge, this study is the first pilot study to evaluate the level of knowledge regarding iodine among pregnant women in Turkey.

Improper levels or excess of iodine may present a greater risk to health, for this reason, this paper aims to assess the iodine content present in salt and estimate the iodine concentration in school meals in a Brazilian northeast region.

Six samples of different salt brands sold in the city of Lagarto, Sergipe, Brazil were gathered for analyzing iodate concentration. The amounts of salt added to meals of four schools in the city and the weight of the provided meals were recorded during two consecutive days of gathering, thus obtaining data to estimate the iodine content of these meals. The rest of the meals and the nutritional composition of school meals were analyzed. A questionnaire for participants on the perception of salt was applied. For data analysis, α = 5% was used.

The iodine concentration in all salt samples followed legislation (15 to 45 mg of iodine/kg of salt), with the average of iodine ranged between 26.5 ± 1.29 and 33.9 ± 2.49 mg/kg (p < 0.001). The estimated iodine content in consumed school meals was 0.025 mg (25 µg), in meals of schools A and C, it was 0.03 ± 0.02 mg, and to schools B and D, it was 0.02 ± 0.01 mg (p < 0.001). Percentages of rest of the meals greater than 10% were found and the assessed food preparation showed low caloric and nutritional values.

The iodine content is in accordance with the salt iodization policy in Brazil, and that the average iodine estimate in school meals was considered adequate for this population.

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.

This article focuses on the assessment of thyroid hormones in 64 pregnant women in Mauritius. Our study revealed that serum thyroid‐stimulating hormone was significantly raised in four pregnant women with normal serum‐free tri‐iodothyronine and serum‐free thyroxine. It was also noted that mean serum‐free tri‐iodothyronine was non‐significantly much lower in the pregnant women. It is concluded that the four pregnant women with an abnormally elevated serum thyroid‐stimulating hormone together with normal free thyroid hormones probably have subclinical hypothyroidism.