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- Title
Iodine Intake and its Interindividual Variability in Brazilian Pregnant Women: EMDI Brazil Study.
- Authors
Silva, Débora Letícia Frizzi; Crispim, Sandra Patricia; Silva, Gabriele Beraldi; Azevedo, Francilene Maria; de Novaes, Juliana Farias; de Carvalho, Carolina Abreu; da Silva, Danielle Góes; Fontes, Edimar Aparecida Filomeno; de Souza Macedo, Mariana; do Carmo Castro Franceschini, Sylvia
- Abstract
Data on pregnant women's iodine intake are limited in Brazil. The aim of the study was to evaluate the contribution of foods, food groups, and food subgroups to the Brazilian pregnant women's iodine intake, and identify which food items explain the interindividual variability of their intake. A cross-sectional study with food consumption data of 2247 pregnant women from 24-h recalls was developed. Food items were classified according to the FAO/WHO GIFT classification, and their contribution to iodine intake and interindividual variability was assessed by the proportion of means method and linear regression, respectively. The mean usual iodine intake was 163.1 mcg (95% CI: 162.9–163.2). The food groups "spices and condiments," "cereals and their products," and "milk and milk products"; and the food subgroups "herbs and spices," "wheat and wheat-based products," "milk: fresh and processed," "dough-based sweets," and "eggs: fresh and processed" contributed to at least 80% of the iodine intake. Of these, only the food subgroups "milk," "dough-based sweets," and "eggs" did not explain the higher proportion (> 80%) of the interindividual variability. The contribution of "salt," "white French bread," "fluid whole milk," and "rice" to the iodine intake and its interindividual variability is highlighted. This study confirms the importance of "salt" as a dietary source of iodine and that few food groups and subgroups explained the difference in the iodine intake among pregnant women. Despite that, Brazilian staple foods, such as "rice," "beans," "eggs," "milk," and "bread" were identified as important for iodine intake and could be included in nutritional guidelines targeted to Brazilian pregnant women.
- Subjects
BRAZIL; PREGNANT women; IODINE; BREAD; CEREAL products; PROCESSED foods; FOOD consumption; DAIRY products; WHEAT products
- Publication
Biological Trace Element Research, 2024, Vol 202, Issue 7, p3025
- ISSN
0163-4984
- Publication type
Article
- DOI
10.1007/s12011-023-03909-4