Trace nutrients. 4. Iodine in British food

Area of Science:

• Nutritional Science
• Food Chemistry

Background:

• Iodine is an essential nutrient crucial for thyroid hormone synthesis.
• Dietary iodine intake varies significantly based on geographic location and food consumption patterns.

Purpose of the Study:

• To quantify iodine content in a representative British diet.
• To assess the contribution of various food groups and erythrosine to total iodine intake.

Main Methods:

• Colorimetric and high-performance liquid chromatography (HPLC) methods were used to determine iodine and erythrosine levels.
• Nationally representative food samples, including prepared meals and individual food products, were analyzed.

Main Results:

• The average British diet provides 323 micrograms of iodine per day, with liquid milk being the most significant source (92 micrograms).
• Meat, meat products, and cereal products contributed 36 and 31 micrograms, respectively.
• Erythrosine, found in some confectionery and glacé cherries, contributed minimally (around 10 micrograms/day) to most diets.

Conclusions:

• The average daily iodine intake in the UK is twice the provisional recommended intake.
• Current iodine intake levels in the UK do not provide evidence of being too low or too high for health.
• Milk and milk products are key determinants of dietary iodine levels in the UK.