期刊名称:Journal of Nutritional Science and Vitaminology
印刷版ISSN:0301-4800
电子版ISSN:1881-7742
出版年度:1986
卷号:32
期号:5
页码:487-495
DOI:10.3177/jnsv.32.487
出版社:Center for Academic Publications Japan
摘要:Various meals being currently consumed by urban Japanese were determined for iodine, The meal samples were collected in 1982 and 1984. The habitual daily home meals of 4 middle-aged Japanese living in urban areas contained 45-1, 921μg (mean; 362, 361, 429 and 1, 023μg, respectively) of iodine per day. The regular meals served in two university hospitals contained 95-287μg (mean; 195μg) and 89-4, 746μg (mean; 1, 290μg) of iodine per day, respectively, and the diets for diabetes mellitus contained 59-144μg (mean; 96μg) of iodine per day. In the daily meals containing iodine exceeding ca. 300μg, some kinds of seaweeds and, in some cases, several foods containing a red food color with low iodine bioavailability, erythrosine, provided a large portion of iodine. The iodine contents of refectory meals in a university were 47-203μg (mean; 113μg) per meal and those of lunches in two elementary schools were 25-31μg (mean; 27μg) and 18-43μg (mean; 36μg) per lunch, respectively. These results suggest that the current daily iodine intake of urban Japanese is not great and that erythrosine elevates the iodine content of meals.
关键词:iodine;iodine intake;habitual home meal;university hospital meal;university refectory meal;school lunch;food color;erythrosine;Japanese