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.

Attached Files
Name Description MIMEType Size Downloads

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 orcid.org/0000-0002-9123-1888
Grimes, CarleyORCID iD for Grimes, Carley orcid.org/0000-0002-2722-6128
Margerison, ClaireORCID iD for Margerison, Claire orcid.org/0000-0002-0688-2134
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
1475-2662
Keyword(s) Australia
Dietary
Food
Fortification
Iodine
Schoolchildren
Sodium
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
Persistent URL http://hdl.handle.net/10536/DRO/DU:30150725

Document type: Journal Article
Collections: Faculty of Health
Institute for Physical Activity and Nutrition
Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 0 times in TR Web of Science
Scopus Citation Count Cited 0 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 12 Abstract Views, 0 File Downloads  -  Detailed Statistics
Created: Fri, 07 May 2021, 11:58:42 EST

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.