Background: Fifteen years after a nationwide voluntary iodine prophylaxis program was introduced, the aims of the present study were: (a) to obtain an up-to-date assessment of dietary iodine intake in the Veneto region, Italy; and (b) to assess dietary and socioeconomic factors that might influence iodine status. Methods: Urinary iodine concentration (UIC) was obtained in 747 school students (median age 13 years; range: 11–16 years). Results: The median UIC was 111 _g/L, with 56% of samples _ 100 _g/L, but 26% were < 50 _g/L, more frequently females. Iodized salt was used by 82% of the students. The median UIC was higher among users of iodized salt than among non-users, 117.0 ug/L versus 90 ug/L (p = 0.01). The median UIC was higher in regular consumers of cow’s milk than in occasional consumers, 132.0 _g/L versus 96.0 _g/L (p < 0.01). A regular intake of milk and/or the use of iodized salt su_ced to reach an adequate median UIC, although satisfying only with the combined use. A trend towards higher UIC values emerged in regular consumers of cheese and yogurt. Conclusion: Iodine status has improved (median UIC 111.0 _g/L), but it is still not adequate as 26% had a UIC < 50 _g/L in the resident population of the Veneto region. A more widespread use of iodized salt but also milk and milk product consumption may have been one of the key factors in achieving this partial improvement.

Changing dietary habits in veneto region over two decades: Still a long road to go to reach an iodine-sufficient status

Censi S.;Manso J.;Barollo S.;Mondin A.;Bertazza L.;De Marchi M.;Mian C.
2020

Abstract

Background: Fifteen years after a nationwide voluntary iodine prophylaxis program was introduced, the aims of the present study were: (a) to obtain an up-to-date assessment of dietary iodine intake in the Veneto region, Italy; and (b) to assess dietary and socioeconomic factors that might influence iodine status. Methods: Urinary iodine concentration (UIC) was obtained in 747 school students (median age 13 years; range: 11–16 years). Results: The median UIC was 111 _g/L, with 56% of samples _ 100 _g/L, but 26% were < 50 _g/L, more frequently females. Iodized salt was used by 82% of the students. The median UIC was higher among users of iodized salt than among non-users, 117.0 ug/L versus 90 ug/L (p = 0.01). The median UIC was higher in regular consumers of cow’s milk than in occasional consumers, 132.0 _g/L versus 96.0 _g/L (p < 0.01). A regular intake of milk and/or the use of iodized salt su_ced to reach an adequate median UIC, although satisfying only with the combined use. A trend towards higher UIC values emerged in regular consumers of cheese and yogurt. Conclusion: Iodine status has improved (median UIC 111.0 _g/L), but it is still not adequate as 26% had a UIC < 50 _g/L in the resident population of the Veneto region. A more widespread use of iodized salt but also milk and milk product consumption may have been one of the key factors in achieving this partial improvement.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11577/3391374
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