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- Title
Iodine content of six fish species, Norwegian dairy products and hen's egg.
- Authors
Nerhus, Ive; Markhus, Maria Wik; Nilsen, Bente M.; Øyen, Jannike; Maage, Amund; Ødegård, Elisabeth Rasmussen; Midtbø, Lisa Kolden; Frantzen, Sylvia; Kögel, Tanja; Graff, Ingvild Eide; Lie, Øyvind; Dahl, Lisbeth; Kjellevold, Marian
- Abstract
Iodine is a trace element required for the production of thyroid hormones, essential for metabolism, growth and brain development, particularly in the first trimester of pregnancy. Milk and lean fish are the main dietary sources of iodine in the Norwegian diet. Thus, the aim of the present study was to provide updated analysed values of iodine concentration in six fish species, 27 selected Norwegian iodine-rich dairy foods and Norwegian hen's eggs. The iodine concentrations in the wild fish species varied between 18 µg/100 g (Atlantic halibut) and 1,210 µg/100 g (pollack). The iodine concentration of cow milk varied between 12 and 19 µg/100 g and the iodine concentration of the eggs varied between 23 and 43 µg/100 g. The results in this study deviate somewhat from the current iodine concentrations in the Norwegian Food Composition Table. This deviation may have a large impact on the assessment of the iodine intake. Hence, updated knowledge about the variation in iodine level of fish, milk, dairy products and hen's egg are of great importance when estimating the iodine intake in the population. These data will contribute substantially to future estimations of dietary iodine intake and will be made available for the public Norwegian Food Composition Table.
- Subjects
NORWAY; IODINE analysis; DAIRY products analysis; PUBLIC health; EGGS; FISHES; INGESTION; MILK; NUTRITION policy; NUTRITIONAL requirements; NUTRITION education; HEALTH literacy
- Publication
Food & Nutrition Research, 2018, Vol 62, p1
- ISSN
1654-6628
- Publication type
Article
- DOI
10.29219/fnr.v62.1291