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2 results on '"iodine prophylaxi"'

1. Relationship between salt consumption and iodine intake in a pediatric population

Author

Iacone, R., Iaccarino Idelson, P., Campanozzi, A., Rutigliano, I., Russo, O., Formisano, P., Galeone, D., Macchia, P. E., Strazzullo, P., Agabiti-Rosei, E., Carcea, M., Donfrancesco, C., Galletti, F., Giampaoli, S., Iacoviello, L., Scalfi, L., Siani, A., De Filippo, G., Malamisura, B., Cecere, G., Micillo, M., D'Angelo, E., Maschione, R., De Marco, G., D'Angelo, G., Cosenza, C., Gualano, R., Borsetti, R., Cela, G., Francavilla, R., Tetro, A., Pensabene, L., Talarico, V., Graziano, F., Palermo, B. V. E., Lombardi, G., Illiceto, M. T., Tonelli, L., Catassi, C., Tonelli, G., Castellucci, G., Ferraro, L., Cozzali, R., Di Biase, R., Cipolli, S., Lezo, A., Santini, B., Salvatore, S., Morando, L., Paoletti, S., Gallese, A., Mazzone, T., Iacone, Roberto, IACCARINO IDELSON, Paola, Campanozzi, Angelo, Rutigliano, Irene, Russo, Ornella, Formisano, Pietro, Galeone, Daniela, Macchia, PAOLO EMIDIO, and Strazzullo, Pasquale

Subjects
Adolescent, Endocrinology, Diabetes and Metabolism, Salt (chemistry), Nutritional Status, Medicine (miscellaneous), Context (language use), Sodium Chloride, World health, Animal science, 24 h urinary excretion, Environmental health, salt, Humans, Medicine, Sodium Chloride, Dietary, Salt intake, Child, Iodine intake, chemistry.chemical_classification, Thyroid, Consumption (economics), Nutrition and Dietetics, iodine prophylaxi, business.industry, Salt reduction, Iodine deficiency disorders, Original Contribution, Iodised salt, pediatric, chemistry, Italy, iodine deficiency disorder, Salt restriction, Hypertension, Iodine prophylaxis, Cardiology and Cardiovascular Medicine, business, Pediatric age, Iodine, Pediatric population
Abstract

Purpose The World Health Organization recommends reduction of salt intake to Methods The study population was made of 1270 children and adolescents. Estimates of salt consumption and iodine intake were obtained by measuring 24 h urinary sodium and iodine excretion. Results The iodine intake increased gradually across quartiles of salt consumption independently of sex, age and body weight (p 10.2 g/day). We estimated that approximately 65–73% of the total iodine intake was derived from food and 27–35% from iodized salt and that iodized salt made actually only 20% of the total salt intake. Conclusion In this pediatric population, in face of an elevated average salt consumption, the use of iodized salt was still insufficient to ensure an adequate iodine intake, in particular among teenagers. In the perspective of a progressive reduction of total salt intake, the health institutions should continue to support iodoprophylaxis, in the context of the national strategies for salt reduction. In order for these policies to be successful, in addition to educational campaigns, it is needed that the prescriptions contained in the current legislation on iodoprophylaxis are made compelling through specific enforcement measures for all the involved stakeholders.

Published
2020

2. Iodine Intake from Food and Iodized Salt as Related to Dietary Salt Consumption in the Italian Adult General Population

Author

Roberto Iacone, Paola Iaccarino Idelson, Ornella Russo, Chiara Donfrancesco, Vittorio Krogh, Sabina Sieri, Paolo Emidio Macchia, Pietro Formisano, Cinzia Lo Noce, Luigi Palmieri, Daniela Galeone, Domenico Rendina, Ferruccio Galletti, Andrea Di Lenarda, Simona Giampaoli, Pasquale Strazzullo, on behalf of the MINISAL-GIRCSI Study Group, Iacone, Roberto, IACCARINO IDELSON, Paola, Russo, Ornella, Donfrancesco, Chiara, Krogh, Vittorio, Sieri, Sabina, Macchia, PAOLO EMIDIO, Formisano, Pietro, Lo Noce, Cinzia, Palmieri, Luigi, Galeone, Daniela, Rendina, Domenico, Galletti, Ferruccio, Di Lenarda, Andrea, Giampaoli, Simona, Strazzullo, Pasquale, and behalf of the MINISAL-GIRCSI Study Group, On

Subjects
Adult, Male, Population, chemistry.chemical_element, Iodine, Article, Body Mass Index, thyroid, 24 h urinary excretion, salt restriction, Environmental health, Humans, Medicine, TX341-641, Sodium Chloride, Dietary, Salt intake, iodine prophylaxis, education, Aged, Iodine intake, education.field_of_study, Nutrition and Dietetics, iodine prophylaxi, Nutrition. Foods and food supply, business.industry, iodine deficiency disorders, Middle Aged, salt intake, Food safety, iodized salt, iodine intake, Iodised salt, Italy, chemistry, Food, iodine deficiency disorder, Population study, Female, business, adult age, Food Science, Dietary salt
Abstract

Since the Italian iodoprophylaxis strategy is based on the use of iodized salt, we assessed the relationship between dietary salt consumption and iodine intake in the Italian adult population. We estimated the relative contribution given by the use of iodized salt and by the iodine introduced by foods to the total iodine intake. The study population included 2219 adults aged 25–79 years (1138 men and 1081 women) from all Italian regions, participating to the Osservatorio Epidemiologico Cardiovascolare/Health Examination Survey 2008–2012 (OEC/HES), and examined for sodium and iodine intake in the framework of the MINISAL-GIRCSI Programme. Dietary sodium and total iodine intake were assessed by the measurement of 24 h urinary excretion, while the EPIC questionnaire was used to evaluate the iodine intake from food. Sodium and iodine intake were significantly and directly associated, upon accounting for age, sex, and BMI (Spearman rho = 0.298, p &lt, 0.001). The iodine intake increased gradually across quintiles of salt consumption in both men and women (p &lt, 0.001). The European Food Safety Authority (EFSA) adequacy level for iodine intake was met by men, but not women, only in the highest quintile of salt consumption. We estimated that approximately 57% of the iodine intake is derived from food and 43% from salt. Iodized salt contributed 24% of the total salt intake, including both discretionary and non-discretionary salt consumption. In conclusion, in this random sample of the Italian general adult population examined in 2008–2012, the total iodine intake secured by iodized salt and the iodine provision by food was insufficient to meet the EFSA adequate iodine intake.

Published
2021

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