PMID- 19319165
OWN - NLM
STAT- MEDLINE
DCOM- 20090409
LR  - 20131121
IS  - 1175-8716 (Electronic)
IS  - 0028-8446 (Linking)
VI  - 122
IP  - 1290
DP  - 2009 Feb 27
TI  - Using bread as a vehicle to improve the iodine status of New Zealand children.
PG  - 14-23
AB  - AIM: To determine the iodine status of a sample of Dunedin school children, and 
      to estimate how the addition of iodised salt to bread will improve their iodine 
      status. METHOD: Between October and November 2007, iodine status in a sample of 
      93 Dunedin school children was assessed by urinary iodine concentration (UIC), 
      serum thyroglobulin (Tg), and dietary iodine intake, estimated using an 
      iodine-specific food frequency questionnaire. Data from the 2002 National 
      Children's Nutrition Survey and the New Zealand Food Composition Database were 
      used to calculate the increase in total dietary iodine intake if bread is made 
      with iodised salt, and subsequently, the predicted increase in UIC. RESULTS: Both 
      the median UIC of 63 mcg/L (interquartile range (IQR) 44-78 mcg/L) and the median 
      serum Tg concentration of 14 mcg/L (IQR 10-23 mcg/L) classify this sample of 
      children as mildly iodine deficient. The estimated dietary iodine intake was 54 
      mcg/day (IQR 41-65 mcg/L), which is well below the estimated average requirement 
      (EAR) of 75 mcg/day; 83% of children in this study were found to have iodine 
      intakes below the EAR. The addition of iodised salt to bread would increase the 
      average iodine intake of these children to 75-104 mcg/day, thus decreasing the 
      number of children who have an iodine intake less than the EAR to 4-46%. 
      Consequently, the median UIC of these children would increase to 95-151 mcg/L. 
      CONCLUSION: The introduction of iodised salt to bread, which is currently 
      scheduled to become mandatory in September 2009, should improve the iodine status 
      of New Zealand children. The use of iodised salt in other bakery products is 
      encouraged to maximise this improvement.
FAU - Rose, Meredith
AU  - Rose M
AD  - Department of Human Nutrition, University of Otago, Dunedin, New Zealand.
FAU - Gordon, Rosie
AU  - Gordon R
FAU - Skeaff, Sheila
AU  - Skeaff S
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20090227
PL  - New Zealand
TA  - N Z Med J
JT  - The New Zealand medical journal
JID - 0401067
RN  - 9679TC07X4 (Iodine)
SB  - IM
MH  - Adolescent
MH  - *Bread
MH  - Child
MH  - Cohort Studies
MH  - Female
MH  - *Food, Fortified
MH  - Goiter/prevention & control
MH  - Humans
MH  - Iodine/*administration & dosage/urine
MH  - Male
MH  - New Zealand
MH  - Risk Assessment
MH  - Sampling Studies
MH  - Sensitivity and Specificity
MH  - Socioeconomic Factors
EDAT- 2009/03/26 09:00
MHDA- 2009/04/10 09:00
CRDT- 2009/03/26 09:00
PHST- 2009/03/26 09:00 [entrez]
PHST- 2009/03/26 09:00 [pubmed]
PHST- 2009/04/10 09:00 [medline]
PST - epublish
SO  - N Z Med J. 2009 Feb 27;122(1290):14-23.