Stability and Content of Inherent or Added Iodine in Most Commonly Used Indian Recipes
T. Longvah *
National Institute of Nutrition, Hyderabad, AP, India.
Avinash Upadhyay
Hislop College, Nagpur, Maharashtra, India.
*Author to whom correspondence should be addressed.
Abstract
Objectives: To study the stability and content of inherent food iodine or iodine from iodized salt in commonly used Indian recipes.
Methods: The study was carried out in 23 states in India covering 48 districts and the most commonly used recipes from each selected district were taken for the study.
Results: Iodine content in bread and milk increased as a positive fallout of universal salt iodization. Iodine content in prepared without iodized salt was very low (2.9±2.4 µg/100g). Retention of inherent iodine and iodine from iodized salt in the recipes was comparable. The Mean ± SD retention of iodine in 140 most common Indian recipes was 60±21%. Significant correlation (r = - 0.194 P<0.05) was observed between iodine retention and time of iodized salt addition to the recipe. The retention of iodine was observed to be minimum in shallow frying with oil (52% ± 23%) and maximum in pressure cooking (82.2% ± 6.2%). Therefore, with allowances for cooking losses the average iodine intake by a person would be 242 µg per day which is adequate to meet the daily iodine requirement.
Conclusions: Iodization of frequently consumed foods such as bread and milk can have positive impact on the daily iodine intake. Without universal salt iodization programme the general Indian population would become iodine deficient. The data provide an estimate of iodine availability and intake by the Indian population that can be used as an integral part of monitoring food supply post implementation of universal salt iodization in the country.