Bread iodine content

The iodine content from food of plant origin is low in comparison to food of animal origin (Table 9-4.11). In Gentral Europe, foodstuffs rich in sugar and starch, such as cereals, pudding, honey, bread, rolls, rolled... 

The iodination of industrially used salt raised the iodine content of rolls, bread, sausage, salted meat and tinned vegetables to a great extent (Table 9-4.13). Typical increases in iodine content were 15- to 17-fold for rolls and bread, 17- to 23-fold for sausage, and 40-fold for vegetables cooked with iodinated salt. 

Tab. 9.4-13 Iodine content (gg kg DM) of bread, rolls, sausage, potatoes and green beans prepared without and with iodinated cocking salt (Anke et al. 2000, 2004)...

As grains do not derive much iodine from the soil, the iodine content of cereal products is mainly due to the addition of potassium and calcium iodate used as stabilizers in baking. Moreover, the addition of iodate to bread in some countries is specifically for the prevention of iodine deficiency (Dunn, 1993). 

Table 54.5 The variations in iodine content reported for milk and dairy products, eggs, meat and bread...

Iodate oxidizes iodide to Ij (which is volatile), thus increasing the instability of iodide. This interaction has important practical consequences when iodized with a mixture of potassium iodate and iodide, bread loses 34% of its iodine over one week of storage, while with either iodide or iodate alone its iodine content remains stable (Anke et al., 1998). 

Meat does not usually have a high iodine content, but reported values vary widely (e.g., 1.6-260 pg/kg for average values in two different studies) (3). EDDI can increase muscle iodine several fold. Koutras (4) reported 6.5 pg iodine per portion in meat dishes in Athens. Meat, fish, and poultry combined provided 111 pg iodine per day, calculated for an adult ingesting 2,850 calories, from the market basket diet of 1978 (2), but only about 30 pg in the 1989 survey (1). However fast food" has been reported to have extremely high iodine contents, up to 4,300 pg in a frozen fried chicken dinner. These amounts probably include iodine from bread, food processing, salt, and food coloring some of the latter may not be bioavailable. 

My question relates to the so-called marked basket approach . Do you know if this includes the small meals and snacks which people are taking outside their normal meals and which constitutes an important source of salt. My second question concerns the high amounts of iodine present in bread in the US. Is this due to the iodine content of grain itself or to the processing of bread preparations ... 

Salt is consumed in all industrialized societies, in fact also in the great majority of countries with a purely rural economy. It is therefore an ideal vehicle for iodine. Food is indirectly iodized by being salted with iodized salt, in a few instances with salt of a particularly high iodine content (e.g. bread in the Netherlands). Direct addition of iodine compounds to food is impracticable and not in use, with the exception of commercial baby formula feedings. 

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

He showed that bread made from poor wheat flour is improved if 20-40 grains of magnesia alba (basic carbonate) are added to i lb. of flour, that the oxygen and carbon dioxide contents of air in a fever hospital are the same as those of outside good air, and that a temporarily hard water from a well near Cork is softened and made palatable by boiling. He invented a hydrometer (lactometer) for detecting the adulteration of skimmed milk with water in Cork, showed that the excrement of the boa-constrictor is almost entirely uric acid (see p. 73), and investigated the action of iodine on oil of turpentine and other essential oils, and showed that it has little or no action on fatty oils. ... 

Uses Emulsifier for foods, cakes, breads, rolls, and Instant foods Properties 2.0 red color iodine no. 5 max. 52% mono content EthimidC [Ethox]... 

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