Iodine content of six fish species, Norwegian dairy products and hen’s egg

  • Ive Nerhus
  • Maria Wik Markhus
  • Bente M. Nilsen
  • Jannike Øyen
  • Amund Maage
  • Elisabeth Rasmussen Ødegård
  • Lisa Kolden Midtbø
  • Sylvia Frantzen
  • Tanja Kögel
  • Ingvild Eide Graff
  • Øyvind Lie
  • Lisbeth Dahl NIFES
  • Marian Kjellevold
DOI: https://doi.org/10.29219/fnr.v62.1291
Keywords: iodine, dairy products, fish, ICP-MS, food analysis, food composition table, hen's egg

Abstract

Iodine is a trace element required for the production of thyroid hormones, essential for metabolism, growth and brain development, particularly in the first trimester of pregnancy. Milk and lean fish are the main dietary sources of iodine in the Norwegian diet. Thus, the aim of the present study was to provide updated analysed values of iodine concentration in six fish species, 27 selected Norwegian iodine-rich dairy foods and Norwegian hen’s eggs. The iodine concentrations in the wild fish species varied between 18 μg/100 g (Atlantic halibut) and 1,210 μg/100 g (pollack). The iodine concentration of cow milk varied between 12 and 19 μg/100 g and the iodine concentration of the eggs varied between 23 and 43 μg/100 g. The results in this study deviate somewhat from the current iodine concentrations in the Norwegian Food Composition Table. This deviation may have a large impact on the assessment of the iodine intake. Hence, updated knowledge about the variation in iodine level of fish, milk, dairy products and hen’s egg are of great importance when estimating the iodine intake in the population. These data will contribute substantially to future estimations of dietary iodine intake and will be made available for the public Norwegian Food Composition Table.

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References


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Published
2018-05-24
How to Cite
Nerhus I., Wik Markhus M., Nilsen B. M., Øyen J., Maage A., Ødegård E. R., Kolden Midtbø L., Frantzen S., Kögel T., Eide Graff I., Lie Øyvind, Dahl L., & Kjellevold M. (2018). Iodine content of six fish species, Norwegian dairy products and hen’s egg. Food & Nutrition Research, 62. https://doi.org/10.29219/fnr.v62.1291
Issue
Vol 62 (2018)
Section
Original Articles

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