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Iodine and Selenium Intake in a Sample of Women of Childbearing Age in Palmerston North, New Zealand after Mandatory Fortification of Bread with Iodised Salt

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Food and Nutrition Sciences 2014年第4期5卷 382-389页

作者： Nurul Husna Shukri jane coad janet Weber Ying Jin Louise Brough Department of Nutrition and Dietetics Faculty of Medicine and Health Sciences Universiti Putra Malaysia Selangor Malaysia Institute of Food Nutrition and Human Health Massey University Palmerston North New Zealand Institute of Food Nutrition and Human Health Massey University Palmerston North New Zealand.

Iodine deficiency is a worldwide public health problem, which has long been observed in many parts of the world, including New Zealand (NZ). The aim of this study was to assess iodine and selenium intake among women of childbearing age in Palmerston North, New Zealand post mandatory fortification of bread with iodised salt. Fifty women of childbearing age completed a researcher-led questionnaire, including a semi-quantitative food frequency questionnaire. Iodine and selenium were analysed in 24-hour urine samples. The median urinary iodine concentration (UIC) was 65 μg/l with 30% below 50 μg/l;representing mild iodine deficiency according to the World Health Organization. The estimated median daily iodine intake (130 μg/day) was higher than the Estimated Average Requirement (100 μg/day) and higher than seen in women prior to fortification. The median excretion of selenium (32 μg/day) was slightly above level suggested as adequate (30 μg/day) and estimated median intake (57 μg/day) was higher than Estimated Average Requirement (50 μg/day). Selenium and iodine excretion were significantly correlated (Spearman’s rank order;r(50) = 0.547, p 0.001). The major contributors to iodine intake were milk (36%), bread (25%) and fish/seafood (15%). Participants had a mean intake of 2.5 slices of bread/day, which contributed approximately 14 to 20 μg of iodine. The majority of participants (74%) had iodised salt at home, but less than half (48%) used iodised salt exclusively. In conclusion, despite the mandatory fortification of bread with iodised salt in NZ, UIC of the study population indicates iodine deficiency although their estimated dietary intakes appear adequate. It is essential that government initiatives to improve iodine status are evaluated for their efficacy.

关键词： Iodine Selenium Iodine Intake Iodine Fortification Iodised Salt

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Retention of <i>β</i>-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity

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Food and Nutrition Sciences 2013年第9期4卷 23-28页

作者： Francis Kweku Amagloh Louise Brough janet L. Weber Anthony N. Mutukumira Allan Hardacre jane coad Department of Biotechnology (Food Processing Technology Section) Faculty of Agriculture University for Development Studies Nyankpala Ghana Institute of Food Nutrition and Human Health College of Health Massey University Palmerston North New Zealand. Institute of Food Nutrition and Human Health College of Health Massey University Palmerston North New Zealand.

The stability of β-carotene in cream-fleshed sweetpotato-based complementary food stored in three different containers under simulated tropical temperature of 32°C and 85% relative humidity in an environmental chamber for 24 weeks was investigated. The formulation stored in a metallised polyester film in a refrigerator (approximately 3.0°C and 95% relative humidity) retained about 81% of β-carotene at 24 weeks, with no significant change in the moisture content. The formulation stored in either a metallised polyester film or a translucent polypropylene container placed in the environmental chamber retained approximately half of the β-carotene at 24 weeks, with a slight increase in moisture content. However, the formulation held in a transparent low-density polyethylene bag had the lowest β-carotene retention (37%) and the highest moisture content at week 24. Within the limits of this study, it has been demonstrated that β-carotene in cream-fleshed sweetpotato-based complementary food was well retained when moisture uptake was minimised.

关键词： β-Carotene Complementary Food Storage Sweetpotato

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