Iodine deficiency 2

Teman-teman kelompok 13 di Departemen Kesehatan dan Keselamatan Kerja, Fakultas Kesehatan Masyarakat, Universitas Indonesia pada saat Orientasi Kampus

Sources of iodine

Most of the iodine we consume comes from what we eat and drink. Seafood is usually a good source because the ocean contains considerable iodine. Freshwater fish reflect the iodine content of the water where they swim, which may be deficient. Other foods vary tremendously in iodine content, depending on their source and what may have been added. Plants grown in iodine-deficient soil do not have much iodine, nor do meat or other products from animals fed on iodine-deficient plants. Because the breast concentrates iodine, dairy products are usually a good source, but only if the cows get enough iodine.

Iodized salt is a special case. With only a few isolated exceptions, edible salt (sodium chloride) does not naturally contain iodine. Iodine is added deliberately as one of the most efficient ways of improving iodine nutrition. Either potassium iodide or potassium iodate is used to fortify salt. The amount added varies widely in different regions.

In Canada and the United States, iodized salt contains 100 ppm (parts per million, same as 100 mcg/gram) as potassium iodide (equals 77 ppm as iodide), so two grams of salt contains approximately the daily recommended amount of 150 mcg iodine. In the United States, you can buy salt that is either iodized or not iodized, and the price is the same; about 50% of all the salt sold in the U.S. is iodized. In Canada, all table salt is iodized. Most other countries add from 10 to 40 mcg iodine per gram of salt (10-40 ppm). Daily salt intake varies in different food cultures in the range of 6-12 grams per day (Intersalt, 1988).

These statements apply only to table salt. Most edible salt is added at cooking. If present as potassium iodate, as in most countries, little iodine is lost during cooking, depending on how pure the salt is. Many people get most of their salt from processed foods, especially in developed countries, and commercial practices vary as to whether these contain iodine or not.

· iodine lost from salt is 20% from production site to household,

· another 20% is lost during cooking before consumption, and

· average salt intake is 10 g per person per day,

Iodine exposure can come from many other sources. Certain food colorings (e.g., erythrosine) contain iodine, although it is only partially bioavailable. Some iodine from skin disinfectants, such as povidone iodine, is absorbed and reaches the bloodstream. Certain health foods, such as some types of kelp, contain large amounts of iodine. Other sources are dyes used for contrast in X-ray procedures and medicines, such as Amiodarone (used for heart failure and abnormal heart rhythm).

People also get iodine from its use in farm animals, for cleansing udders or as part of iodine-containing medicines. Iodate has been used as a bread stabilizer in commercial baking, although this practice is less common now. Many other environmental sources of iodine exist; most of them are unrecognized or unpublicized.

Di Posting Oleh : Dorin Mutoif Jurusan Kesehatan lingkungan/JKL/AKL/Environment Health Poltekkes Depkes Yogyakarta
Departemen Kesehatan dan Keselamatan Kerja Fakultas Kesehatan Masyarakat, Universitas Indonesia
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