Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Estimation of Dietary Iodine Intake of Koreans through a Total Diet Study (TDS)

한국형 총식이조사에 근거한 우리 국민의 식품 기인 요오드 섭취량 추정

  • Lee, Jeeyeon (Nutrition Policy & Promotion Team, Department of Healthcare Service Innovation, Korea Health Industry Development Institute) ;
  • Yeoh, Yoonjae (Nutrition Policy & Promotion Team, Department of Healthcare Service Innovation, Korea Health Industry Development Institute) ;
  • Seo, Min Jeong (Korea Research Institute of Analytical Technology) ;
  • Lee, Gae Ho (Korea Research Institute of Analytical Technology) ;
  • Kim, Cho-il (Korea Health Industry Development Institute)
  • 이지연 (한국보건산업진흥원 의료서비스혁신단 건강영양관리팀) ;
  • 여윤재 (한국보건산업진흥원 의료서비스혁신단 건강영양관리팀) ;
  • 서민정 (한국분석기술연구소, 분석팀) ;
  • 이계호 (한국분석기술연구소) ;
  • 김초일 (한국보건산업진흥원)
  • Received : 2021.01.27
  • Accepted : 2021.02.23
  • Published : 2021.02.28
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Abstract

Objectives: This study was conducted to estimate the dietary iodine intake of Koreans by a Total Diet Study (TDS) which provides 'closer-to-real' estimates of exposure to hazardous materials and nutrients through an analysis of table-ready (cooked) samples of foods. Methods: Dietary intake data from 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) was used to select representative foods (RFs) for iodine analysis. A total of 115 RFs were selected and 158 'RF × cooking method-combination' pairs were derived by pairing each RF to corresponding cooking method(s) used more frequently. RFs were collected from 9 mega-markets in 9 metropolitan cities nationwide and mixed into composites prior to cooking preparation to a 'table ready' state for iodine analysis by inductively coupled plasma mass spectrometry. Iodine intake of Koreans was estimated based on the food intake data of the 2016-2018 KNHANES. Results: High iodine content was detected in seaweeds such as sea mustard and kelp. The mean iodine intake/capita/day was 418.4 ㎍ and the median value was 129.0 ㎍. Seaweeds contributed to 77.4% of the total iodine intake and the contribution by food item was as follows: sea mustard (44.0%), kelp (20.4%), laver (13.1%), milk (3.9%), egg (3.5%). Compared to the Dietary Reference Intakes for Koreans 2020, the proportion of people with iodine intake exceeding the tolerable upper intake level or below the estimated average requirement was high in the physiologically vulnerable groups (infants, children, pregnant women, and lactating women). Conclusions: The results, drawn from a TDS, are regarded closer to real estimates for iodine intake of Koreans compared with values in existing literature, which were based on a very limited variety of foods. On the other hand, it seems necessary to seek out solutions for the problematic iodine intake among physiologically vulnerable groups through in-depth analyses on food intake data collected with significant scale & quality.

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