Endocrine Abstracts

Implementation strategies for the elimination of iodine deficiency in the last 10 years in Belarus has achieved the WHO evaluation criteria. This was made possible by the universal use of iodized salt in food manufacturing, food service of all types and the availability of its free-trade network salt addition.

The aim of this work was to study the iodine daily intake from food, as one of the measures to monitor iodine supply of the population.

In assessing iodine intake used two criteria: recommended daily intake (150 μg) and safe upper intake level (1100 μg/day). The calculation was performed as quantities mg (μg)/kg body weight/day, based on a standard body weight of 60 kg.

Results: Using foodstuff of an intra country origin shows, that intake of iodine looks as follows: the highest iodine content was in bakery products (in 162.7 g contains 64 μ of iodine), sausage products (in 50 g – 64.1 μ of iodine), dairy products (in 280 g – 54.1 μ of iodine), vegetables (17.2 μ of iodine in 430.5 g of vegetables).

Fish products consumption at level 14 g/day in an organism enters 10.4 g of iodine. 162.7 g of grain contains 10.2 μ iodine, in 112.9 g of meat of −7.5 g and 98.3 g of potatoes – 4.9 μ of iodine respectively. Considerably the smaller amount of iodine contains in such products as eggs (in 10.5 g – 2.9 μ of iodine), fruit (in 124.7 g – 2.7 μ iodine), sugar and confectionery (in 45.8 g – 2.5 μ of iodine). The smallest amount of iodine, only 0.5 μ contains in 23.4 g of juice and 7.5 g of alcoholic beverages.

Conclusion: Consumption of 10% of foodstuff in a diet enriched with iodine in industrial conditions even without iodated salt use allows to provide physiological requirement for adults. This results confirm efficiency of national strategy chosen in Republic of Belarus for elimination of iodine deficiency.