Influence of cooking on the iodine content in potatoes, pasta and rice using iodized salt

Food Chemistry
Ann-Katrin MeinhardtRalf Greiner

Abstract

To counteract iodine deficiency in the population in areas of environmental iodine deficiency table salt is often fortified with potassium iodide or iodate. However, most estimations of iodine contribution from the diet rely on calculations based on the added iodized salt and very limited experimental data about the stability of potassium iodate (KIO3) or iodine uptake during food processing is available. Therefore, the influence of cooking on the iodine content of potatoes, pasta, and rice having different size, varieties or composition was investigated. Commonly used cooking procedures were applied, using KIO3-enriched table salt in the cooking water. After iodine extraction with 0.5% NH3 iodine content was measured by ICP-MS. All products showed an increase in iodine content. Waxy potatoes, especially cut in small pieces, and egg pasta showed the highest iodine uptake. Based on the results, the use of KIO3-enriched salt for cooking is recommended to enhance iodine supply.

References

Jan 1, 1993·The British Journal of Nutrition·A DraperE Wheeler
May 26, 1999·The British Journal of Nutrition·T RemerF Manz
Apr 29, 2009·Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS)·Friedrich SchöneGerhard Flachowsky
May 25, 2013·International Journal of Food Sciences and Nutrition·Patrizia ComandiniEmma Chiavaro
Jan 16, 2014·Journal of Food Science and Technology·Ritu Rana, Rita Singh Raghuvanshi
Aug 26, 2014·Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS)·Dao HuynhBeverly Muhlhausler

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