Iodine: a scoping review for Nordic Nutrition Recommendations 2023

IF 3.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY Food & Nutrition Research Pub Date : 2023-12-26 DOI:10.29219/fnr.v67.10369

Ingibjörg Gunnarsdóttir, Anne Lise Brantsæter

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Abstract

Iodine is essential for the synthesis of the thyroid hormones thyroxine (T4) and triiodothyronine (T3). As in many other parts of the world, insufficient iodine intake and consequently insufficient iodine status is a public health challenge in the Nordic and Baltic countries. The main dietary sources of iodine in the Nordic and Baltic countries include cow’s milk, saltwater fish, eggs, products containing iodised salt, and iodised table salt. Only Denmark (DK), Finland (FI) and Sweden (SE) have implemented mandatory (DK) or voluntary (SE, FI) salt iodisation. New data, as well as recent studies from the Nordic and Baltic countries, strengthen the evidence that the main health challenges related to insufficient iodine intake remain thyroid function and thyroid disease, mental development, and cognitive function. Excessive intakes can also cause hyperthyroidism, autoimmune thyroid disease, and thyroid cancer.

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碘：《北欧营养建议 2023》的范围界定审查

碘是合成甲状腺激素甲状腺素（T4）和三碘甲状腺原氨酸（T3）的必要元素。与世界上许多其他地区一样，碘摄入量不足以及由此导致的碘状况不足是北欧和波罗的海国家面临的一项公共卫生挑战。北欧和波罗的海国家碘的主要膳食来源包括牛奶、咸水鱼、鸡蛋、含碘盐产品和加碘食盐。只有丹麦（DK）、芬兰（FI）和瑞典（SE）实施了强制性（DK）或自愿性（SE、FI）食盐加碘。新数据以及北欧和波罗的海国家的最新研究进一步证明，与碘摄入不足有关的主要健康挑战仍然是甲状腺功能和甲状腺疾病、智力发育和认知功能。摄入过量还可能导致甲状腺功能亢进、自身免疫性甲状腺疾病和甲状腺癌。

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来源期刊

Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS

CiteScore

5.20

自引率

9.10%

发文量

审稿时长

14 weeks

期刊介绍： Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.