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Nutrients 2018, 10(1), 100;

Development of Databases on Iodine in Foods and Dietary Supplements

Office of Dietary Supplements, National Institutes of Health, Bethesda, MD 20892, USA
Department of Human Nutrition, University of Otago, Dunedin 9010, New Zealand
Nutrient Data Laboratory, US Department of Agriculture, Beltsville, MD 20705, USA
Author to whom correspondence should be addressed.
Received: 16 November 2017 / Revised: 9 January 2018 / Accepted: 10 January 2018 / Published: 17 January 2018
(This article belongs to the Special Issue Dietary Supplements)
PDF [288 KB, uploaded 17 January 2018]


Iodine is an essential micronutrient required for normal growth and neurodevelopment; thus, an adequate intake of iodine is particularly important for pregnant and lactating women, and throughout childhood. Low levels of iodine in the soil and groundwater are common in many parts of the world, often leading to diets that are low in iodine. Widespread salt iodization has eradicated severe iodine deficiency, but mild-to-moderate deficiency is still prevalent even in many developed countries. To understand patterns of iodine intake and to develop strategies for improving intake, it is important to characterize all sources of dietary iodine, and national databases on the iodine content of major dietary contributors (including foods, beverages, water, salts, and supplements) provide a key information resource. This paper discusses the importance of well-constructed databases on the iodine content of foods, beverages, and dietary supplements; the availability of iodine databases worldwide; and factors related to variability in iodine content that should be considered when developing such databases. We also describe current efforts in iodine database development in the United States, the use of iodine composition data to develop food fortification policies in New Zealand, and how iodine content databases might be used when considering the iodine intake and status of individuals and populations. View Full-Text
Keywords: iodine; database; food; dietary supplements; food composition iodine; database; food; dietary supplements; food composition
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Ershow, A.G.; Skeaff, S.A.; Merkel, J.M.; Pehrsson, P.R. Development of Databases on Iodine in Foods and Dietary Supplements. Nutrients 2018, 10, 100.

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