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Can Iodine Status be Predicted by Food Group Intake?
Author(s) -
Lee Kyung Won,
Song Won O.,
Cho Mi Sook
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.lb388
Subject(s) - iodine deficiency , iodine , medicine , underweight , food group , goiter , environmental health , logistic regression , food science , obesity , thyroid , overweight , biology , chemistry , organic chemistry
Iodine deficiency leads to developmental failure, mental retardation, hypothyroidism, and goiter in children and adults. Dietaray assessement of iodine status is challenged as iodine contents in foods are not available. We aimed to assess if iodine status can be predicted by food group intakes in American adults. US adults (n=5,967, 蠅20y) in NHANES 2007‐12 with data on urinary iodine concentration (UIC), 24‐h dietary recalls, sociodemographic and lifestyle variables were included. All foods consumed are classified into 15 groups based on the USDA food code. Pearson correlations, χ 2 and logistic regression were conducted to identify sociodemographic determinants and predictability of UIC by food group intake. A considerable percentage of women (38.8%), non‐Hispanic black (37.0%), 40‐59 year‐old (35.7%) and underweight (43.2%) adults were iodine deficient (UIC <100 ug/L). In contrast, the prevalence of excess iodine (UIC 蠅200 ug/L) is higher among men (38.8%), adults over 60 yr (38.3%), Mexican American (37.5%) and those who are obese (38.4%). UIC (ug/mg creatinine) correlated (+) with intake of milk, fish/seaweed, and breads groups, inversely (‐) with meat/poultry, eggs, other grain products, fruits, and beverages. The risk of iodine deficiency (<100 ug/L UIC) was lower (p<0.05) in consumers of milk, eggs, breads, fruits and vegetables. Subgroups with high iodine deficiencies need nutritional education to prevent iodine deficiencies and emphasize consumption of milk, eggs, breads, fruits, and vegetables, particulary in high risk sociodemographic subgroups.