福建省不同地理区域居民常用食物含碘量分析

Status of iodine content of common foods in different geographical areas in Fujian Province

目的调查福建省沿海城市、沿海农村、山区城市、山区农村4个地理区域居民常用食物含碘量，为居民膳食碘摄入量研究提供基础数据。方法2010年，根据总膳食研究的食物种类，采集福建省沿海城市（台江区）、沿海农村（翔安区）、山区城市（三元区）、山区农村（明溪县）4个地理区域内居民消费量大于1％的食物各l份。包括谷类、豆类、薯类、肉类、蛋类、乳类、水产类、蔬菜类、水果类、糖类、饮料类、酒类、调味品类，共13大类184种常见食物，应用砷铈催化分光光度法测定食物的含碘量。结果184种食物中164种食物在《中国食物成分表》（2004年）中未标明食物含碘量；福建省居民常用的食物中，含碘量由高到低依次为食盐（30000μg／kg）、水产类（341．4μg／kg）、蛋类（255．9μg/kg）、乳类（106．7μg／kg）、肉类（103．2μg／kg）、谷类（40．7μg／kg）、蔬菜类（30．7μg／kg）、豆类（12．9μg／kg）、糖类（8．5μg／kg）、水果类（6．7μg／kg）、薯类（2．4μg／／kg）、酒类（2．1μg／kg）；海带与紫菜是所有食物中含碘量最高的，分别为314780．1、176956．5μg／kg；动物性食物含碘量（241．4μg／kg）远高于植物性食物（25．4μg／kg）。4个地理区域居民常见的谷类、薯类、豆类、海藻类、肉类、蛋类、水产类食物含碘量比较，差异无统计学意义（M=135．5、20．0、42．0、16．0、54．0、4．0，X2=1．4，P均〉0．05）；而蔬菜类、水果类食物含碘量比较，差异有统计学意义（X2=8．5，M=204．5，P均〈0．05）。结论福建省不同食物含碘量各不相同，同一种食物在不同地理区域的含碘量也不同。

Objective To determine the iodine content of common foods in different geographical areas （coastal city, coastal rural area, mountainous city and rural area） in Fujian Province and provide basic data for evaluation of dietary iodine intake. Methods In 2010, based on the types of food of the total diet study, one food sample （consumption rate is greater than 1%） was collected in coastal city （Taijiang）, coastal rural area （Xiang＇an）, mountainous city （Sanyuan） and rural area （Mingxi）. These foods including cereal, beans, potato, meat, eggs, milk, aquatic products, vegetables, fruitS, sugar, be~;erages, liquor and seasoning, and so on 184 kinds of common foods. The iodine content of these food was tested by As （ III ）-Ce4＋ catalytic spectrophotometry. Results Among the 184 kinds of food tested, 164 were not indicated food iodine content in the ＂Chinese Food Composition Tables＂ （2004）. The iodine content of common food in Fujian Province in descending order were salt （30 000 μg/kg）, aquatic products（341.4 μg/kg）, eggs（255.9 μg/kg）, dairy（106.7 μg/kg）, meat（103.2 μg/kg）, cereals （40.7 μg/kg）, vegetables（30.7 μg/kg）, beans（12.9 μg/kg）, sugar（8.5 μg/kg）, fruits（6.7 μg/kg）, potatoes（2.4 μg/kg） and alcohol（2.1 μg/kg）. The iodine content of kelp and laver was the highest in all the food, which was 314 780.1, 176 956.5 μg/kg, respectively. The iodine content of food from animal（241.4 μg/kg） was much higher than that of the food from plant（25.4 μg/kg）. The iodine content of common cereals, potatoes, beans, sea algae, meat, eggs and aquatic products was compared in the four areas, and the difference was not statistically significant （M = 135.5, 20.0, 42.0, 16.0, 54.0, 4.0, X2 = 1.4, all P 〉 0.05）. The iodine content of vegetables and fruits was compared, and the difference was statistically significant （X2 = 8.5, M = 204.5, all P 〈 0.05）. Conclusion The iodine content of different foods is different.