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Tattersall JK, Peiris MS, Arai M, McCully K, Pearce N, Rayman MP, Stergiadis S, Bath SC. Variation in milk‑iodine concentration around the world: a systematic review and meta-analysis of the difference between season and dairy-production system. Food Chem 2024; 459:140388. [PMID: 39033567 DOI: 10.1016/j.foodchem.2024.140388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 06/30/2024] [Accepted: 07/06/2024] [Indexed: 07/23/2024]
Abstract
Iodine is essential for thyroid hormone production. Milk and dairy products are important sources of iodine in many countries. We aimed to review systematically the variation in milk‑iodine concentration between countries, seasons and farming practice. We searched online food composition tables and published literature for data since 2006. Milk‑iodine concentration was available for 34 countries (from 66 sources) and ranged from 5.5 to 49.9 μg/100 g (median 17.3 μg/100 g). Meta-analyses identified that iodine concentration is significantly higher in: (i) winter than summer milk (mean difference 5.97 μg/100 g; p = 0.001), and (ii) in conventional than in organic milk (mean difference 6.00 μg/100 g; p < 0.0001). Sub-group analysis showed that the difference between organic and conventional milk was only significant in summer (p = 0.0003). The seasonal variation in milk‑iodine concentration may affect iodine intake and status so should be considered in dietary surveys, and when assessing population iodine status.
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Affiliation(s)
- Joanne K Tattersall
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Manishka S Peiris
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Maika Arai
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Katherine McCully
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Neeve Pearce
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Margaret P Rayman
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK
| | - Sokratis Stergiadis
- School of Agriculture, Policy and Development, Department of Animal Sciences, University of Reading PO Box 237, Earley Gate, Reading RG6 6EU, UK
| | - Sarah C Bath
- Department of Nutrition, Food, and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK.
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Zhang Y, Wang H, Ma W, Li X, Wang J, Wang J, Xu J. Children's Iodine Intake from Dairy Products and Related Factors: A Cross-Sectional Study in Two Provinces of China. Nutrients 2024; 16:2104. [PMID: 38999852 PMCID: PMC11242986 DOI: 10.3390/nu16132104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/19/2024] [Accepted: 06/19/2024] [Indexed: 07/14/2024] Open
Abstract
Dairy products are a significant source of iodine, and their contribution to iodine intake must be evaluated regularly. However, there is a lack of data on iodine intake from dairy products in China. Through a cross-sectional study, we determined the iodine content of dairy products in the Chinese diet and estimated iodine intake among Chinese children. Intake records for 30 consecutive days were used to investigate the consumption of dairy products by 2009 children from Yunnan and Liaoning Provinces. The iodine contents of 266 dairy products with high intake frequency were determined using inductively coupled plasma-mass spectrometry (ICP-MS). We then calculated the iodine intake and contribution of dairy products and explored the related factors of dairy iodine intake through a generalized linear mixed model. Ultra-high-temperature (UHT) sterilized milk accounted for 78.7% of the total dairy products, with an iodine content of 23.0 μg/100 g. The dairy product intake rate of children in China was 83.6%, with an average daily intake of 143.1 g. The median iodine intake from milk and dairy was 26.8 μg/d, 41.5% of the estimated average recommendation (EAR) for younger children and 31.8% of the EAR for older children. The daily milk iodine intake of children in Yunnan Province was 9.448 μg/day lower than that of children in Liaoning Province (p < 0.001), and the daily iodine intake of children in rural areas was 17.958 μg/day lower than that of children in urban areas (p < 0.001). Chinese dairy products were rich in iodine, and the content of iodine was intermediate to that reported in Europe and the USA. However, children's daily intake of milk iodine was lower than that of children in other developed countries due to the lower daily intake of dairy products, especially those in rural areas.
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Affiliation(s)
- Ying Zhang
- Key Laboratory of Public Nutrition and Health, National Health Commission of the Peoples' Republic of China, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, No 155 Changbai Road, Changping District, Beijing 102206, China
| | - Haiyan Wang
- Key Laboratory of Public Nutrition and Health, National Health Commission of the Peoples' Republic of China, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, No 155 Changbai Road, Changping District, Beijing 102206, China
| | - Wei Ma
- Key Laboratory of Public Nutrition and Health, National Health Commission of the Peoples' Republic of China, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, No 155 Changbai Road, Changping District, Beijing 102206, China
| | - Xiuwei Li
- Key Laboratory of Public Nutrition and Health, National Health Commission of the Peoples' Republic of China, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, No 155 Changbai Road, Changping District, Beijing 102206, China
| | - Jianqiang Wang
- Key Laboratory of Public Nutrition and Health, National Health Commission of the Peoples' Republic of China, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, No 155 Changbai Road, Changping District, Beijing 102206, China
| | - Jinpeng Wang
- Key Laboratory of Public Nutrition and Health, National Health Commission of the Peoples' Republic of China, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, No 155 Changbai Road, Changping District, Beijing 102206, China
| | - Jing Xu
- Key Laboratory of Public Nutrition and Health, National Health Commission of the Peoples' Republic of China, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, No 155 Changbai Road, Changping District, Beijing 102206, China
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Niero G, Visentin G, Censi S, Righi F, Manuelian CL, Formigoni A, Mian C, Bérard J, Cassandro M, Penasa M, Moore S, Costa A, De Marchi M. Invited review: Iodine level in dairy products-A feed-to-fork overview. J Dairy Sci 2023; 106:2213-2229. [PMID: 36870838 DOI: 10.3168/jds.2022-22599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 11/21/2022] [Indexed: 03/06/2023]
Abstract
The theme of iodine in the dairy sector is of particular interest due to the involvement and the interconnection of several stakeholders along the dairy food chain. Iodine plays a fundamental role in animal nutrition and physiology, and in cattle it is an essential micronutrient during lactation and for fetal development and the calf's growth. Its correct use in food supplementation is crucial to guarantee the animal's recommended daily requirement to avoid excess intake and long-term toxicity. Milk iodine is fundamental for public health, being one of the major sources of iodine in Mediterranean and Western diets. Public authorities and the scientific community have made great efforts to address how and to what extent different drivers may affect milk iodine concentration. The scientific literature concurs that the amount of iodine administered through animal feed and mineral supplements is the most important factor affecting its concentration in milk of most common dairy species. Additionally, farming practices related to milking (e.g., use of iodized teat sanitizers), herd management (e.g., pasture vs. confinement), and other environmental factors (e.g., seasonality) have been identified as sources of variation of milk iodine concentration. Overall, the aim of this review is to provide a multilevel overview on the mechanisms that contribute to the iodine concentration of milk and dairy products.
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Affiliation(s)
- G Niero
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - G Visentin
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - S Censi
- Department of Medicine, Endocrinology Unit, University of Padova, 35121 Padova, Italy
| | - F Righi
- Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy
| | - C L Manuelian
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - A Formigoni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - C Mian
- Department of Medicine, Endocrinology Unit, University of Padova, 35121 Padova, Italy
| | - J Bérard
- Agroscope, Division Animal Production Systems and Animal Health, 1725 Posieux, Switzerland
| | - M Cassandro
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy; Italian Holstein, Brown and Jersey Association, Via Bergamo 292, 26100 Cremona, Italy
| | - M Penasa
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - S Moore
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - A Costa
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy.
| | - M De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
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Thyroidal and Extrathyroidal Requirements for Iodine and Selenium: A Combined Evolutionary and (Patho)Physiological Approach. Nutrients 2022; 14:nu14193886. [PMID: 36235539 PMCID: PMC9571367 DOI: 10.3390/nu14193886] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/14/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
Iodide is an antioxidant, oxidant and thyroid hormone constituent. Selenoproteins are needed for triiodothyronine synthesis, its deactivation and iodine release. They also protect thyroidal and extrathyroidal tissues from hydrogen peroxide used in the ‘peroxidase partner system’. This system produces thyroid hormone and reactive iodine in exocrine glands to kill microbes. Exocrine glands recycle iodine and with high urinary clearance require constant dietary supply, unlike the thyroid. Disbalanced iodine-selenium explains relations between thyroid autoimmune disease (TAD) and cancer of thyroid and exocrine organs, notably stomach, breast, and prostate. Seafood is iodine unconstrained, but selenium constrained. Terrestrial food contains little iodine while selenium ranges from highly deficient to highly toxic. Iodine vs. TAD is U-shaped, but only low selenium relates to TAD. Oxidative stress from low selenium, and infection from disbalanced iodine-selenium, may generate cancer of thyroid and exocrine glands. Traditional Japanese diet resembles our ancient seashore-based diet and relates to aforementioned diseases. Adequate iodine might be in the milligram range but is toxic at low selenium. Optimal selenoprotein-P at 105 µg selenium/day agrees with Japanese intakes. Selenium upper limit may remain at 300–400 µg/day. Seafood combines iodine, selenium and other critical nutrients. It brings us back to the seashore diet that made us what we currently still are.
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Soares S, Moraes LMB, Rocha FR, Virgilio A. Sample preparation and spectrometric methods for elemental analysis of milk and dairy products – A review. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Iodine content in goat and sheep milk related to herd size, seasonality, farming practice and breed effect. ACTA VET BRNO 2021. [DOI: 10.2754/avb202190040431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Iodine is a milk micronutrient whose concentration is highly variable and depends on several factors. The aim of this work was to monitor the prevailing concentration of iodine in raw goat (n = 71) and sheep (n = 68) milk from farms in the Czech Republic, to assess the variation in iodine levels and evaluate them with farming practices, herd size, breed and season. Iodine was determined by a spectrophotometric method according to Sandell-Kolthoff. The mean prevailing iodine concentration in goat and sheep milk was 249.73 and 264.21 μg/L, respectively. In addition to inter-species variability, we found statistically significant differences depending on the both sheep and goat herd size. The differences between conventional and organic farming were relatively minor and without statistical significance.
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Qin N, Faludi G, Beauclercq S, Pitt J, Desnica N, Pétursdóttir Á, Newton EE, Angelidis A, Givens I, Juniper D, Humphries D, Gunnlaugsdóttir H, Stergiadis S. Macromineral and trace element concentrations and their seasonal variation in milk from organic and conventional dairy herds. Food Chem 2021; 359:129865. [PMID: 33940467 DOI: 10.1016/j.foodchem.2021.129865] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 03/31/2021] [Accepted: 03/31/2021] [Indexed: 10/21/2022]
Abstract
To study the effects of dairy production system on milk macromineral and trace element concentrations, milk samples were collected monthly in 2019 from 43 conventional and 27 organic farms. Organic milk contained more Ca (1049.5 vs. 995.8 mg/kg), K (1383.6 vs. 1362.4 mg/kg), P (806.5 vs. 792.5 mg/kg) and Mo (73.3 vs. 60.6 μg/kg) but less Cu (52.4 vs. 60.6 μg/kg), Fe (0.66 vs 2.03 mg/kg), Mn (28.8 vs. 45.0 μg/kg), Zn (4.51 vs. 5.00 mg/kg) and Al (0.32 vs. 1.14 μg/kg) than conventional milk. Significant seasonal variation was observed in all determined minerals' concentrations. Milk I concentration was not consistently affected by production system, whereas organic milk contained less I in June and July than conventional milk. Dietary factors contributing to different milk mineral concentrations between production systems included intakes of maize silage, dry-straights and oils (higher in conventional diets), and pasture, clover and wholecrop (higher in organic diets).
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Affiliation(s)
- Nanbing Qin
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, PO Box 237, Earley Gate, Reading RG6 6EU, United Kingdom
| | - Gergely Faludi
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, PO Box 237, Earley Gate, Reading RG6 6EU, United Kingdom; Hungarian University of Agriculture and Life Sciences, Georgikon Campus, Keszthely, Deák Ferenc u. 16, H-8360, Hungary
| | - Stephane Beauclercq
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, PO Box 237, Earley Gate, Reading RG6 6EU, United Kingdom
| | - Joe Pitt
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, PO Box 237, Earley Gate, Reading RG6 6EU, United Kingdom
| | | | | | - Eric E Newton
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, PO Box 237, Earley Gate, Reading RG6 6EU, United Kingdom
| | - Angelos Angelidis
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, PO Box 237, Earley Gate, Reading RG6 6EU, United Kingdom
| | - Ian Givens
- Institute for Food, Nutrition and Health, University of Reading, PO Box 237, Earley Gate, Reading RG6 6EU, United Kingdom
| | - Darren Juniper
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, PO Box 237, Earley Gate, Reading RG6 6EU, United Kingdom
| | - David Humphries
- Centre for Dairy Research, School of Agriculture, Policy and Development, University of Reading, Hall Farm House, Church Ln, Reading RG2 9HX, United Kingdom
| | - Helga Gunnlaugsdóttir
- Matís ltd., Vínlandsleið 12, Reykjavík 113, Iceland; Faculty Food Science and Nutrition, University Iceland, Reykjavik, Iceland
| | - Sokratis Stergiadis
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, PO Box 237, Earley Gate, Reading RG6 6EU, United Kingdom.
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A simple dilute-and-shoot approach using UV photochemical vapor generation for the determination of iodine in alcoholic beverages by ICP-MS. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103655] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Cardoso AP, Ferreira V, Leal M, Ferreira M, Campos S, Guiné RPF. Perceptions about Healthy Eating and Emotional Factors Conditioning Eating Behaviour: A Study Involving Portugal, Brazil and Argentina. Foods 2020; 9:foods9091236. [PMID: 32899811 PMCID: PMC7555827 DOI: 10.3390/foods9091236] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/30/2020] [Accepted: 09/02/2020] [Indexed: 01/20/2023] Open
Abstract
This study analysed the perceptions about healthy eating as well as some emotional factors conditioning eating behaviour in a sample of people from Portugal, Brazil and Argentina. This is a descriptive cross-sectional study involving a non-probabilistic sample of 2501 participant. Data was collected through a questionnaire applied to adult citizens residing in their respective countries. For data analysis chi-square tests were used, and associations were evaluated by Cramer's coefficients. Moreover, a tree classification analysis was conducted for variables related with perceptions about healthy eating and emotional conditioning of eating behaviour. The results revealed that participants' perceptions are generally in agreement with healthy eating. However, significant differences were found between countries (p = 0.018) and by levels of education (p < 0.0005), with a more accurate perception for Portugal and at the university level. The existence of statistically significant associations between all sociodemographic variables considered and the conditioning of eating behaviour by emotional motivations should be noted. Tree classification analysis showed that the most important discriminant sociodemographic variable for perceptions about healthy eating was education, followed by professional area and country, while the most relevant discriminants for emotional conditioning of eating behaviour were country and then living environment and sex. Thus, it is important to consider these variables in initiatives that aim to promote adherence to behaviours that contribute to the health and well-being of the population.
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Affiliation(s)
- Ana Paula Cardoso
- CI&DEI Research Centre, School of Education, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal;
- Correspondence:
| | - Vanessa Ferreira
- Department of Nutrition, School of Nursing, UFMG University, Belo Horizonte, BR 30130-100, Brazil;
| | - Marcela Leal
- Faculty of Health Sciences, School of Nutrition, Maimonides University, Buenos Aires, AR C1405, Argentina;
| | - Manuela Ferreira
- UICISA:E Research Centre, School of Health, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal;
| | - Sofia Campos
- CI&DEI Research Centre, School of Education, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal;
| | - Raquel P. F. Guiné
- CERNAS Research Centre, School of Agriculture, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal;
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Melse-Boonstra A. Bioavailability of Micronutrients From Nutrient-Dense Whole Foods: Zooming in on Dairy, Vegetables, and Fruits. Front Nutr 2020; 7:101. [PMID: 32793622 PMCID: PMC7393990 DOI: 10.3389/fnut.2020.00101] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Accepted: 06/05/2020] [Indexed: 12/19/2022] Open
Abstract
In order to fully exploit the nutrient density concept, thorough understanding of the biological activity of single nutrients in their interaction with other nutrients and food components from whole foods is important. This review provides a narrative overview of recent insights into nutrient bioavailability from complex foods in humans, highlighting synergistic and antagonistic processes among food components for two different food groups, i.e., dairy, and vegetables and fruits. For dairy, bioavailability of vitamins A, B2, B12 and K, calcium, phosphorous, magnesium, zinc and iodine are discussed, whereas bioavailability of pro-vitamin A, folate, vitamin C and K, potassium, calcium, magnesium and iron are discussed for vegetables and fruits. Although the bioavailability of some nutrients is fairly well-understood, for other nutrients the scientific understanding of uptake, absorption, and bioavailability in humans is still at a nascent stage. Understanding the absorption and bioavailability of nutrients from whole foods in interaction with food components that influence these processes will help to come to individual diet scores that better reflect absorbable nutrient intake in epidemiologic studies that relate dietary intake to health outcomes. Moreover, such knowledge may help in the design of foods, meals, and diets that aid in the supply of bioavailable nutrients to specific target groups.
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Affiliation(s)
- Alida Melse-Boonstra
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
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