Iodine Content of Processed Foods and Condiments Sampled in China, 2017-2019

Abstract

Introduction : 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. Methods: From markets in 6 cities and e-commerce platforms, cereal, tuber, le 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 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. Results: 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 th 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 d 12 mg/100g respectively. Conclusion: Using iodized salt in processed foo 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 enefit and risk of iodine health.