<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Faci...<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. <b>Methods:</b> From markets in 6 cities and e-commerce platforms, cereal, tuber, le</span><span style="font-family:;" "="">gume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 t<span>o 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. <b>Results:</b> After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95<sup>th</sup> percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g an</span><span>d 12 mg/100g respectively. <b>Conclusion:</b> Using iodized salt in processed foo</span><span>ds is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the b</span>enefit and risk of iodine health.</span>展开更多
Sodium thiosulphate and neutron activation determinaion of iodine content in samples of 18 Sargassum species collected in Guangdong and Guangxi Devince in April 1996 shawed large differences (0.47 × 10-3 in Sarga...Sodium thiosulphate and neutron activation determinaion of iodine content in samples of 18 Sargassum species collected in Guangdong and Guangxi Devince in April 1996 shawed large differences (0.47 × 10-3 in Sargassum hemiphyllum, 0.56 × 10-3 in Sargassum assimile, and 4.5 × 10-3 in Sargassum vachellianum). Traditional titration analysis and neutron activation analysis for determination of total iodine yielded similar results showing that certain Sargassum species had high capacity to accumulate iodine.展开更多
Consuming a cyanogenic plant is an etiological factor to the persistence of iodine deficiency in the post salt iodization phase. Ghana, notably the Northern belt, still reports of iodine deficiency after 14 years of m...Consuming a cyanogenic plant is an etiological factor to the persistence of iodine deficiency in the post salt iodization phase. Ghana, notably the Northern belt, still reports of iodine deficiency after 14 years of mandatory consumption of iodized salt by an Act of Parliament. The study aimed at determining the cyanide contents of leaves of commonly consumed cassava varieties in Ghana and investigating the effects of some environmental factors on cyanide content. Three communities each from Southern, Middle and Northern Ghana served as the study sites from where young, non-diseased and fully-spread cassava leaves were sampled from plants of commonly consumed cassava varieties. Cyanide was analyzed by the standard color^metric method based on the chloramine-T/pyridine-barbituric acid protocol （4500-CN E）. Cassava leaves from Northern Ghana had significantly higher mean cyanide content （177.22 ± 20.82 ppm） than those from Middle （130.83± 33.00 ppm） and Southern Ghana （127.24 ± 37.54 ppm） （P 〈 0.001）. Two-factor ANOVA showed significantly higher adverse environmental effects on cyanide contents of leaves of unimproved cassava varieties than improved ones （R2 = 0.627, P = 0.023）. From multiple regression analysis, temperature was the most significant environmental factor explaining 33% of the variability in cyanide content （R2 = 0.331, P = 0.002）, followed by altitude （R2 = 0.106, P = 0.049） and rainfall （R2 = 0.084, P = 0.062）. The high cyanide contents of cassava leaves from Northern Ghana, due principally to the high atmospheric temperature, may be a contributory factor to the high prevalence of goiter and the persistence of iodine deficiency in that geographic region.展开更多
文摘<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. <b>Methods:</b> From markets in 6 cities and e-commerce platforms, cereal, tuber, le</span><span style="font-family:;" "="">gume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 t<span>o 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. <b>Results:</b> After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95<sup>th</sup> percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g an</span><span>d 12 mg/100g respectively. <b>Conclusion:</b> Using iodized salt in processed foo</span><span>ds is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the b</span>enefit and risk of iodine health.</span>
文摘Sodium thiosulphate and neutron activation determinaion of iodine content in samples of 18 Sargassum species collected in Guangdong and Guangxi Devince in April 1996 shawed large differences (0.47 × 10-3 in Sargassum hemiphyllum, 0.56 × 10-3 in Sargassum assimile, and 4.5 × 10-3 in Sargassum vachellianum). Traditional titration analysis and neutron activation analysis for determination of total iodine yielded similar results showing that certain Sargassum species had high capacity to accumulate iodine.
文摘Consuming a cyanogenic plant is an etiological factor to the persistence of iodine deficiency in the post salt iodization phase. Ghana, notably the Northern belt, still reports of iodine deficiency after 14 years of mandatory consumption of iodized salt by an Act of Parliament. The study aimed at determining the cyanide contents of leaves of commonly consumed cassava varieties in Ghana and investigating the effects of some environmental factors on cyanide content. Three communities each from Southern, Middle and Northern Ghana served as the study sites from where young, non-diseased and fully-spread cassava leaves were sampled from plants of commonly consumed cassava varieties. Cyanide was analyzed by the standard color^metric method based on the chloramine-T/pyridine-barbituric acid protocol （4500-CN E）. Cassava leaves from Northern Ghana had significantly higher mean cyanide content （177.22 ± 20.82 ppm） than those from Middle （130.83± 33.00 ppm） and Southern Ghana （127.24 ± 37.54 ppm） （P 〈 0.001）. Two-factor ANOVA showed significantly higher adverse environmental effects on cyanide contents of leaves of unimproved cassava varieties than improved ones （R2 = 0.627, P = 0.023）. From multiple regression analysis, temperature was the most significant environmental factor explaining 33% of the variability in cyanide content （R2 = 0.331, P = 0.002）, followed by altitude （R2 = 0.106, P = 0.049） and rainfall （R2 = 0.084, P = 0.062）. The high cyanide contents of cassava leaves from Northern Ghana, due principally to the high atmospheric temperature, may be a contributory factor to the high prevalence of goiter and the persistence of iodine deficiency in that geographic region.
