Food sources of iodine in schoolchildren and relationship with 24-hour urinary iodine excretion in Victoria, Australia

Beckford, Kelsey, Grimes, Carley, Margerison, Claire, Riddell, Lynette, Skeaff, SA and Nowson, C 2021, Food sources of iodine in schoolchildren and relationship with 24-hour urinary iodine excretion in Victoria, Australia, British Journal of Nutrition, pp. 1-9, doi: 10.1017/S0007114521001410.

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Title Food sources of iodine in schoolchildren and relationship with 24-hour urinary iodine excretion in Victoria, Australia
Author(s) Beckford, KelseyORCID iD for Beckford, Kelsey
Grimes, CarleyORCID iD for Grimes, Carley
Margerison, ClaireORCID iD for Margerison, Claire
Riddell, Lynette
Skeaff, SA
Nowson, C
Journal name British Journal of Nutrition
Start page 1
End page 9
Total pages 9
Publisher Cambridge University Press
Place of publication Cambridge, Eng.
Publication date 2021
ISSN 0007-1145
Keyword(s) Australia
Summary Abstract Dietary recalls have been used previously to identify food sources of iodine in Australian schoolchildren. Dietary assessment can provide information on the relative contributions of individual food groups which can be related to a robust objective measure of daily intake (24-h urinary iodine excretion (UIE)). In Australia, the government has mandated the use of iodised salt in breadmaking to address iodine deficiency. The aim of this study was to determine the dietary intake and food sources of iodine to assess their contribution to iodine excretion (UIE) in a sample of Australian schoolchildren. In 2011–2013, UIE was assessed using a single 24-h urine sample and dietary intake was assessed using one 24-h dietary recall in a convenience sample of primary schoolchildren from schools in Victoria, Australia. Of the 454 children with a valid recall and urine sample, 55 % were male (average age 10·1 (1·3 (sd) years). Mean UIE and dietary iodine intake were 108 (sd 54) and 172 (sd 74) μg/d, respectively. Dietary assessment indicated that bread and milk were the main food sources of iodine, contributing 27 and 25 %, respectively, to dietary iodine. Milk but not bread intake was positively associated with UIE. Multiple regression (adjusted for school cluster, age and sex) indicated that for every 100 g increase in milk consumption, there was a 3 μg/d increase in UIE (β = 4·0 (se 0·9), P < 0·001). In conclusion, both bread and milk were important contributors to dietary iodine intake; however, consumption of bread was not associated with daily iodine excretion in this group of Australian schoolchildren.
Language eng
DOI 10.1017/S0007114521001410
Field of Research 0702 Animal Production
0908 Food Sciences
1111 Nutrition and Dietetics
HERDC Research category C1 Refereed article in a scholarly journal
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Document type: Journal Article
Collections: Faculty of Health
Institute for Physical Activity and Nutrition
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