著者

菊池 有利子 武林 亨 佐々木 敏

出版者

一般社団法人日本衛生学会

雑誌

日本衛生学雑誌 (ISSN:00215082)

巻号頁・発行日

vol.63, no.4, pp.724-734, 2008 (Released:2008-09-30)

参考文献数

37

被引用文献数

5 6

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Objective: In the present study, we determined iodine concentration in commonly consumed foods in Japan. Methods: One hundred thirty-nine foods and beverages were purchased from local markets and convenience stores. These samples were examined for iodine concentration by using gas chromatography after ashing or extraction. Results: The iodine concentrations in various food groups were as follows, The concentrations in cereals, sugar, sweeteners, vegetables, fruit, milk, and meat were too low to be detected (<0.05 mg/100 g). The iodine concentrations of algae and dashi (Japanese broth or stock) from algae were <0.05–225 mg/100 g; Japanese seasoning, <0.05–10.5 mg/100 g; and iodine-rich eggs, 1.09–2.00 mg/100 g. Conclusions: Food and beverages with high iodine concentrations need to be taken into account in the nutritional survey for health hazards and benefits in the evaluation of daily nutritional intake.