Iodine content in commonly consumed food in Hong Kong and its changes due to cooking.
Food Addit Contam Part B Surveill
; 6(1): 24-9, 2013.
Article
em En
| MEDLINE
| ID: mdl-24786621
ABSTRACT
Levels of iodine of foods found in Hong Kong were analysed in 271 samples from 11 groups, including (i) cereals and grain products, (ii) legumes and vegetables, (iii) meat and poultry, (iv) egg and egg products, (v) milk and milk products, (vi) fish, (vii) crustaceans and mollusks, (viii) non-alcoholic beverages, (ix) condiments and sauces, (x) sashimi and (xi) seaweeds. All food samples were analysed individually as purchased. The iodine in all samples ranged from undetectable to 2.9 g kg(-1). Seaweeds, iodised salt, seafood, milk and milk products as well as egg and egg products were rich sources of iodine. To estimate the influence of cooking on iodine levels in foods, a total of 15 individual samples were analysed as raw and respective cooked food. The influence of cooking on the iodine level was minimal, except for boiling, as iodine dissolved into the soup.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Análise de Alimentos
/
Temperatura Alta
/
Iodo
Limite:
Animals
País/Região como assunto:
Asia
Idioma:
En
Revista:
Food Addit Contam Part B Surveill
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2013
Tipo de documento:
Article
País de afiliação:
Hong Kong