Sunday, 17 March 2013

Iodine Fortification of Vegetables Improves Human Iodine Nutrition: In Vivo Evidence for a New Model of Iodine Prophylaxis.- and Endocrinology Update Comments: Veggies Could be the Answer- Both articles point to how BioLargo's Isan System that can help meet the Challenge!


BioLargo's Isan System* has been delivering precise does of iodine in Australia and New Zealand for years.  The two articles referenced speak to the importance of fortification of iodine in food, and the photos are from actual installations in Australia.  The nation of the Phillippines is already adding iodine to its drinking water to promote health and help stem the tide of Iodine Deficiency Disorder and see the link at the bottom of this page:  Tasmania reports low iodine levels. *BioLargo is marketing The Isan System and its patented technology are owned equally by its inventors from Australia (www.ioteq.com) and BioLargo

Endocrinology Update


Fortified veggies could beat iodine deficiency
Endocrinology Photo

Fortified veggies could beat iodine deficiency

 Fortifying vegetables with iodine is an effective way of upping intake of the micronutrient and avoiding iodine deficiency, Italian researcherssay.
Over a two-week period 50 volunteers ate a 100g daily serving of vegetables fortified with 45mg iodine, choosing between potatoes, carrots, tomatoes or salad.


Urinary iodine concentration before intake was 98mg/L, rising by 20% to 117mg after the meal.
Although iodine deficiency has been controlled by universal salt iodisation, salt consumption has now been recognised as a health risk, the authors said.
As industrialised countries try to reduce salt consumption, “biofortification of vegetables with iodine offers an excellent alternative opportunity to increase iodine intake,” they concluded.




 2013 Mar 12. [Epub ahead of print]

Iodine Fortification of Vegetables Improves Human Iodine Nutrition: In Vivo Evidence for a New Model of Iodine Prophylaxis.

Source

Department of Clinical and Experimental Medicine (M.T., A.D., M.D.S., M.F., E.F., G.D.M., L.G., P.A., F.A.-L., A.P., P.V.), Section of Endocrinology, Research Center of Excellence AmbiSEN, and Department of Energy and Systems Engineering (P.Pi.), University of Pisa, 56124 Pisa, Italy; and PlantLab (P.Pe.), Institute of Life Sciences, Scuola Superiore Sant'Anna, 56127 Pisa, Italy.

Abstract

Background:Iodine deficiency is the result of insufficient intake of dietary iodine and as a consequence causes multiple adverse effects. About 2 billion individuals in the world are affected by iodine deficiency. It has been found that the most effective way to control iodine deficiency is through the universal salt iodization. However, salt iodization alone may not be sufficient to assure adequate iodine nutrition. In most industrialized countries, excess consumption of salt has become recognized as a health risk. Therefore, biofortification of vegetables with iodine offers an excellent opportunity to increase iodine intake.Aim and Methods:The aim of this study was to test the efficiency of a new model of iodine prophylaxis in a group of 50 healthy volunteers through the intake of vegetables (potatoes, cherry tomatoes, carrots, and green salad) fortified with iodine. Each serving of vegetables consisted of 100 g of potatoes, carrots, tomatoes, or salad containing 45 mg of iodine (30% of the Recommended Daily Allowance), and the volunteers consumed a single serving of vegetables, as preferred, each day for 2 weeks. Urinary iodine (UI) excretion was measured before and after intake of vegetables.Results:The UI concentration measured in volunteers before the intake of vegetables was 98.3 mg/L (basal value), increasing to 117.5 mg/L during the intake of vegetables. Seven days after the discontinuation of vegetable intake, UI was 85 mg/L. UI concentration increment was 19.6% compared with the basal value; therefore, the difference was statistically significant (P = .035).Conclusions:Biofortification of vegetables with iodine provides a mild but significative increase in UI concentration and, together with the habitual use of iodized salt, may contribute to improve the iodine nutritional status of the population without risks of iodine excess.
Iodine back on  health agenda
Tasmania Puts Iodine Back on Its Health Agenda

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