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- Estimation of Dietary Iodine Intake of Koreans through a Total Diet Study (TDS)
- Jeeyeon Lee, Yoonjae Yeoh, Min Jeong Seo, Gae Ho Lee, Cho-il Kim
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Korean Journal of Community Nutrition 2021;26(1):48-55.
DOI: https://doi.org/10.5720/kjcn.2021.26.1.48
Published online: February 28, 2021
1Principal researcher, Nutrition Policy & Promotion Team, Department of Healthcare Service Innovation, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea 
2Graduate student, Department of Health Administration, Kongju National University Graduate School, Korea
3Researcher, Nutrition Policy & Promotion Team, Department of Healthcare Service Innovation, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
4Team leader, Korea Research Institute of Analytical Technology, Daejeon, Korea
5Emeritus Professor, Korea Research Institute of Analytical Technology, Daejeon, Korea
6Executive Director, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
2Graduate student, Department of Health Administration, Kongju National University Graduate School, Korea
3Researcher, Nutrition Policy & Promotion Team, Department of Healthcare Service Innovation, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
4Team leader, Korea Research Institute of Analytical Technology, Daejeon, Korea
5Emeritus Professor, Korea Research Institute of Analytical Technology, Daejeon, Korea
6Executive Director, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
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Corresponding author:
Cho-il Kim, Tel: +82-43-713-8401, Fax: +82-43-713-8907,
Email: kimci@khidi.or.kr
Received: 27 January 2021 • Revised: 23 February 2021 • Accepted: 23 February 2021
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Abstract
Objectives
This study was conducted to estimate the dietary iodine intake of Koreans by a Total Diet Study (TDS) which provides ‘closer-to-real’ estimates of exposure to hazardous materials and nutrients through an analysis of table-ready (cooked) samples of foods.
Methods: Dietary intake data from 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) was used to select representative foods (RFs) for iodine analysis. A total of 115 RFs were selected and 158 ‘RF × cooking method-combination’ pairs were derived by pairing each RF to corresponding cooking method(s) used more frequently. RFs were collected from 9 mega-markets in 9 metropolitan cities nationwide and mixed into composites prior to cooking preparation to a ‘table ready’ state for iodine analysis by inductively coupled plasma mass spectrometry. Iodine intake of Koreans was estimated based on the food intake data of the 2016-2018 KNHANES.
Results: High iodine content was detected in seaweeds such as sea mustard and kelp. The mean iodine intake/capita/day was 418.4 ㎍ and the median value was 129.0 ㎍. Seaweeds contributed to 77.4% of the total iodine intake and the contribution by food item was as follows: sea mustard (44.0%), kelp (20.4%), laver (13.1%), milk (3.9%), egg (3.5%). Compared to the Dietary Reference Intakes for Koreans 2020, the proportion of people with iodine intake exceeding the tolerable upper intake level or below the estimated average requirement was high in the physiologically vulnerable groups (infants, children, pregnant women, and lactating women).
Conclusions: The results, drawn from a TDS, are regarded closer to real estimates for iodine intake of Koreans compared with values in existing literature, which were based on a very limited variety of foods. On the other hand, it seems necessary to seek out solutions for the problematic iodine intake among physiologically vulnerable groups through in-depth analyses on food intake data collected with significant scale & quality.
Korean J Community Nutr. 2021 Feb;26(1):48-55. Korean.
Published online Feb 28, 2021.
https://doi.org/10.5720/kjcn.2021.26.1.48
Published online Feb 28, 2021.
https://doi.org/10.5720/kjcn.2021.26.1.48
Copyright © 2021 The Korean Society of Community Nutrition
Original Article
Estimation of Dietary Iodine Intake of Koreans through a Total Diet Study (TDS)
Abstract
Objectives
This study was conducted to estimate the dietary iodine intake of Koreans by a Total Diet Study (TDS) which provides ‘closer-to-real’ estimates of exposure to hazardous materials and nutrients through an analysis of table-ready (cooked) samples of foods.
Methods
Dietary intake data from 2013–2017 Korea National Health and Nutrition Examination Survey (KNHANES) was used to select representative foods (RFs) for iodine analysis. A total of 115 RFs were selected and 158 ‘RF × cooking method-combination’ pairs were derived by pairing each RF to corresponding cooking method(s) used more frequently. RFs were collected from 9 mega-markets in 9 metropolitan cities nationwide and mixed into composites prior to cooking preparation to a ‘table ready’ state for iodine analysis by inductively coupled plasma mass spectrometry. Iodine intake of Koreans was estimated based on the food intake data of the 2016–2018 KNHANES.
Results
High iodine content was detected in seaweeds such as sea mustard and kelp. The mean iodine intake/capita/day was 418.4 µg and the median value was 129.0 µg. Seaweeds contributed to 77.4% of the total iodine intake and the contribution by food item was as follows: sea mustard (44.0%), kelp (20.4%), laver (13.1%), milk (3.9%), egg (3.5%). Compared to the Dietary Reference Intakes for Koreans 2020, the proportion of people with iodine intake exceeding the tolerable upper intake level or below the estimated average requirement was high in the physiologically vulnerable groups (infants, children, pregnant women, and lactating women).
Conclusions
The results, drawn from a TDS, are regarded closer to real estimates for iodine intake of Koreans compared with values in existing literature, which were based on a very limited variety of foods. On the other hand, it seems necessary to seek out solutions for the problematic iodine intake among physiologically vulnerable groups through in-depth analyses on food intake data collected with significant scale & quality.
Keywords
total diet study; dietary iodine intake; representative foods; iodine content
Figures
Fig. 1
Total Diet Study (TDS) procedure
Fig. 2
Preparation of food samples in Total Diet Study
Fig. 3
2) Tolerable upper intake level
The Proportion of subjects with iodine intake below EAR1), adequate level (EAR~UL2)) and above UL
1) Estimated average requirement
Tables
Table 1
Proportion of foods containing iodine in each food group
Table 2
Iodine concentration according to foods and cooking methods
Table 3
Distribution of estimated daily dietary iodine intakes by age and sex
Table 4
Contribution of each food group to daily iodine intake
Table 5
Distribution of estimated daily dietary iodine intakes in pregnant and breast-feeding women
References
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