[Iodine concentration in current Japanese foods and beverages].

Yuriko Kikuchi, Toru Takebayashi, Satoshi Sasaki

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Abstract

In the present study, we determined iodine concentration in commonly consumed foods in Japan. One hundred thirty-nine foods and beverages were purchased from local markets and convenience stores. These samples were examined for iodine concentration by using gas chromatography after ashing or extraction. The iodine concentrations in various food groups were as follows, The concentrations in cereals, sugar, sweeteners, vegetables, fruit, milk, and meat were too low to be detected (<0.05 mg/100 g). The iodine concentrations of algae and dashi (Japanese broth or stock) from algae were <0.05-225 mg/100 g; Japanese seasoning, <0.05-10.5 mg/100 g; and iodine-rich eggs, 1.09-2.00 mg/100 g. Food and beverages with high iodine concentrations need to be taken into account in the nutritional survey for health hazards and benefits in the evaluation of daily nutritional intake.

Original languageEnglish
Pages (from-to)724-734
Number of pages11
JournalNihon eiseigaku zasshi. Japanese journal of hygiene
Volume63
Issue number4
DOIs
Publication statusPublished - 2008 Jul
Externally publishedYes

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ASJC Scopus subject areas

  • Medicine(all)

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