海藻中碘的形态及其食用安全性研究进展

Research process on the speciation and edible safety of seaweeds iodine

碘是人体甲状腺激素合成的必需元素,也是人体必需的微量元素之一。依据世界卫生组织提出的食盐加碘补碘策略, 1994年我国颁布了《食盐加碘消除碘缺乏危害管理条例》。但长期过量摄入无机碘,不仅会引起甲状腺功能失调,增加患甲状腺癌的几率,还会导致其他组织器官病变。海藻是天然的食用碘资源,有机碘含量最高达80%。通过海藻碘、有机碘和无机碘的毒性研究发现,长期大量摄入海藻碘和有机碘对甲状腺的危害要小很多。本文分析了我国补碘现状及国内外碘的限量,对比海藻碘、有机碘和无机碘的毒性差异,阐述当前海藻碘的毒性研究进展,为进一步开展海藻碘的食用安全性评估和制定碘的限量提供参考。

Iodine is the essential element of biosynthesis of thyroid hormones and also is the essential trace element in human body.According to the world health organization recommended the universal salt iodization,our government promulgates Regulation on the management of eliminating iodine deficiency by universal salt iodization in 1994.But excessive iodine intake for a long time would cause thyroid malfunction,and increase thyroid cancer probability,and also could cause lesion of other organic tissue.Seaweeds are the natural iodine resource,and the organic iodine content is almost 80 percent.Through the study of seaweed iodine,organic iodine and inorganic iodine toxicity,long-term high intake of seaweed iodine and organic iodine is much less harmful to the thyroid gland.This paper analyzed the current situation of iodine supplementation in China and the iodine limits at home and abroad,compared the toxicity differences of seaweed iodine,organic iodine and inorganic iodine,and expounded the current research progress of the toxicity of seaweed iodine,so as to provide reference for the further evaluation of the edible safety of seaweed iodine and the formulation of iodine limits.