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Iodine content in bread, milk and the retention of inherent iodine in commonly used Indian recipes
- Longvah, T., Toteja, G.S., Upadhyay, A.
- Food chemistry 2013 v.136 no.2 pp. 384-388
- breads, deficiency diseases, iodine, iodized salt, milk, public health, recipes
- Iodine deficiency disorders (IDD) is still a major public health problem and iodized salt remains the most effective means to control IDD in India. Few reports indicate that vegans have inadequate iodine intake while at the same time concerns are being raised on the implementation of universal salt iodization in the country. Therefore, we investigated the iodine content in bread, milk and commonly used Indian recipes prepared without iodized salt and the retention of inherent iodine therein. Results showed considerable iodine content in bread (25μg/100g) and milk (303μg/L) as a positive fallout of universal salt iodization. Iodine content in 38 vegetarian recipes prepared without iodized salt was very low (2.9±2.4μg/100g). Retention of inherent iodine (65.6±15.4%) and iodine from iodized salt (76.7±10.3%) in the same recipes was comparable. Thus, universal salt iodization programme remains the single most important source of dietary iodine for the Indian population.