Iodine is an essential element in the human diet and a deficiency can lead to a number of health outcomes collectively termed iodine deficiency disorders (IDD). The Food Iodine Content Table can be a useful tool for assessing iodine intake, being important in research on nutritional status, food guidance, and public health programs. Regarding salt iodization, these countries followed the recommendation of the World Health Organization, except for Spain, Norway and Turkey. Those with the highest content were fish and seafood, and dairy products. A broad variation in the iodine content of foods was found between countries and inter- and intra-food groups.
Data were presented as median, minimum, and maximum. Iodine was also quantified by food group and iodized salt. The compilation of international databases of iodine content resulted in 266 foods, which were grouped into 15 groups.
The foods used were those listed in the 2008-2009 Household Budget Survey, except those containing added salt, and the doubts about whether or not the food was submitted to any kind of preparation. For the construction of the table, databases from 14 countries were used. The objective this article is to construct a table of the iodine content of foods. Such information is necessary for public policies aimed at establishing nutritional goals. In closing, a possible long-term indicator of iodine status is evaluated alongside the novel use of iodised food biofortification to tackle emerging micronutrient deficiencies.ĪBSATRCT In Brazil, there are no data on the iodine content of foods, making it difficult for the population to assess their consumption of iodine. Overall, a glut of complexities governing ID, emerging themes (dietary trends, metabolic syndrome, psycho-nutrition) and brief encounters (seaweed toxicity, processing and cooking methods) are discussed. Notably, cytoarchitectural development is not exclusive to in utero and exposure to postpartum ID is associated with behavioural disorders (ADHD), learning difficulties and subtle decrements in working memory and auditory processing speed.
Importantly these results confirm the bioavailability of iodine in seaweed. Relatedly, seaweed supplementation markedly increased urinary iodine excretion from ~266µg/d (SD:155.8) in the control group to ~567µg/d (SD:177.8, p<0.01) post consumption.
Further observations revealed that children exposed to severe ID are liable to a 12.45 IQ points loss using the Binet or Raven Scales compared to those in iodine sufficient areas (UIC >100 µg/g UI/Cr), were the use of iodine supplementation prior to and during pregnancy could result in an 8.7 IQ point recovery. Results indicate that the dietary iodine recommendations for pregnant and lactating women are ambiguous, as they fluctuate between 150-300 μg/d and interestingly, the reference urinary iodine concentration (UIC) value of 150 µg/L is not based on direct experimental evidence this amount is simply the best estimate for ensuring optimal iodine intake. To increase the variation in resources PubMed, Google Scholar, Annual Reviews and Semanticscholar were utilised. As part of the search strategy the exclusion and inclusion criteria for eligible articles took place in Embase. To achieve this, PICO was used for synthesising foreground research questions, and this was followed up by an electronic search of published data in Embase. The narrative review aims to evaluate the recommended level of iodine supply of childbearing age, pregnant and lactating women in relation to foetal brain development and pursues to demonstrate the nutraceutical properties of seaweed as a complimentary supplement for maintaining iodine sufficiency. A pertinent question is at what stage of pregnancy should pregnant women be advised to take iodine-containing supplements. The presence of iodine deficiency (ID) during critical stages of gestation is associated with neurodevelopmental deficits and poses as a risk factor to the development of postpartum depression that can disrupt early mother-infant interaction. During pregnancy, an increase in dietary iodine intake arises due to physiologic adaptation, a phenomenon that is characterised by complex effects that increase metabolic demands and incite hormonal changes.
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