iodine

iodine provides a Special Interest Database (SID) of measured iodine concentrations in U.S. foods to support assessment of dietary iodine intake and related nutritional research.

Key Features:

• Special Interest Database (SID): Compiles quantitative iodine content data for U.S. foods and beverages.
• Analytical method: Food samples were analyzed for iodine using inductively coupled plasma mass spectrometry (ICP-MS).
• Quality control: Analysis incorporated certified reference materials and secondary in-house controls to ensure accuracy and reliability.
• Data elements: Provides statistical summaries including means, standard deviations, value ranges, and sample sizes for iodine content.
• Food coverage: Contains iodine data for 430 foods, including seaweed, fish, seafood, dairy products, iodized salt, eggs, and various commercial foods.
• Metadata captured: Records factors affecting iodine levels such as feed supplementation, use of iodophors, and iodine-rich ingredients in processed foods.
• Provenance and collaborations: Developed by the USDA Methods and Application of Food Composition Laboratory (MAFCL) in collaboration with FDA's Total Diet Study and NIH's Office of Dietary Supplements.
• Release year: Dataset released in 2020.

Scientific Applications:

• Public Health Monitoring: When mapped to U.S. National Health and Nutrition Examination Survey (NHANES) data, enables calculation of iodine intakes across population groups for monitoring iodine status.
• Research and Clinical Use: Provides benchmark iodine concentration data for nutrition research and clinical studies of iodine intake and thyroid-related outcomes.

Methodology:

Sample iodine concentrations were measured by inductively coupled plasma mass spectrometry (ICP-MS) with quality control using certified reference materials and secondary in-house controls.