Nesrin Kurtar BOZBİYİK, Yasin ÖZDEMİR, Barış TUNCEL

İyot Eksikliğinin Neden Olduğu Hastalıkları Önleme ve Gıdalarda İyot Analiz Yöntemleri

İki milyondan fazla kişi iyot yetersiz beslenme nedeniyle iyot eksikliğinin neden olduğu hastalıklara yakalanma riski altındadır. İyot eksikliğini gidermek amacıyla devletler tıp alanında ve çeşitli iyot zenginleştirilmiş gıdaların üretilmesi konusunda büyük bütçeler harcamaktadırlar. Bitkisel kökenli gıdaların iyot miktarı mevsim, iklim ve yetiştirme koşullarına göre değişiklik göstermektedir. Bitkisel gıdaların farklı kısımları farklı iyot içeriklerine sahiptir. Gıdalardaki iyodun formu iyot içeriğinin tespit edilmesi için önemlidir. Bitki ve hayvan dokularında organik formda, doğal su kaynaklarında ise inorganik formda iyot bulunmaktadır. Bu nedenle, gıdalarda kantitatif iyot analizi matris olarak düşünülmektedir. Kantitatif ölçüm yönteminin belirlenmesi için iyot formunun ve buna özel analiz yönteminin tespit edilmesi gereklidir

Anahtar Kelimeler:

İyot, Gıdalarda iyot, İyotlu tuz, İyot kaybı

Prevention from Iodine Deficiency Disorders and Iodine Analysis Methods in Food

More than two million people were under the risk of iodine deficiency disease due to inadequate iodine nutrition. Big budgets are spent by governments to eliminate the iodine deficiency in the field of medicine and various iodine enriched foods. In plant origin food the amount of iodine varies according to season, climate and growing conditions. Different parts of the plant origin foods also show differences in iodine content. The form of iodine is important for determining of the iodine content. Plant and animal tissues constitute iodine in organic form but natural water sources constitute iodine in inorganic form. Therefore, quantitative analysis of iodine in food is thought to be identified as matrix to determine the form and accordingly with the selection of a specific method to determine the method of measurement

Keywords:

Iodine, Iodine in food, Odized salt, Iodine loss,

PDF

___

Gökhan, N., Çavuşoğlu, H., 1989. Tıbbi Fizyoloji. Nobel Tıp Kitabevi, İstanbul.
Zimmermann, M.B., 2009. Iodine deficiency. Endocrine Reviews 30(4): 376-408.
Saka, N., 2000. Iodine defciency in Turkey. Congress of Child Health at 2000’s years, 18-20 Nisan, 2000, İstanbul, Book of Proceedings, 38-40p.
Barutçugil, M.B., 2005. Bakırköy Bölgesi Bir İlköğretim Okulu Öğrencilerinde İdrar İyot Atılımı ve Guatr Prevalansı. Uzmanlık Tezi, Sağlık Bakanlığı Bakırköy Dr. Sadi Konuk Eğitim ve Araştırma Hastanesi, İstanbul.
The International Council for the Control of Iodine Deficiency Disorders, National iodine status in 2013, ICCIDD Global Network (www.iccidd.org)
Ursel, A., 2001. Natural Care Vitamins and Minerals Handbook. New York: Plenum Pres London, England.
Andersson, M, de Benoist, B., Darnton-Hill, I., Delange F., 2007. Iodine Deficiency in Europe: A continuing public health problem, World Health Organization Press, Paris, France.
Hetzel, B.S., Pandav, C.S., 1994. The Conquest of Iodine Deficiency Disorders.Oxford University Press, Oxford, England.
De Lange F., 1989. Iodine nutrition and congenital hypothyroidism. In Research in congenital hypothyroidism, Edted by DA. Fisher, D. Gilnoer, , Plenum Press Publication, New York, 185p.
Kurtoğlu, S., 1997. İyot eksikliği sorununun değerlendirilmesi ve çözüm yolları. Türk Pediatri Arşivi 32: 4-7.
Hong, C.L., Weng, H.X., Qin, Y.C., Yan, A.L., Xie, L.L., 2008. Transfer of iodine from soil to vegetables by applying exogenous iodine. Agronomy for Sustainable Development 28: 575- 583.
Weng, H.X., Weng, J.K., Yong, W.B., Sun, X.W., Zhong, H., 2003. Capacity and degree of iodine absorbed and enriched by vegetable from soil. Journal of Environmental Sciences 15: 107–111.
Katamine, S., Marmiya, Y., Sekimoto, K., 1987. Difference in bioavailability of iodine among iodine- rich foods and food colours. Nutr. Rep. Int. 35: 289- 292
Haldimann, M., Alt, A., Blanc, A., Blondeau, K., 2005. Iodine content of food groups. Journal of Food Composition and Analysis 18: 461-471.
National Institute for Health and Welfare. Fineli&Finnish National Institute for Health and Welfare, Nutrition Unit Based on the Fineli Food Composition Database Release (December 5, 2011) Date of access; http://www.fineli.fi/index.php?lang=en Database. March 12, 2013.
Keating, F.R., Albert, A.. 1949. The metabolism of iodine in man as disclosed with the use of radioiodine. Recent Progress in Hormone Research 4: 429-481.
Lamberg, B.A., 1993. Iodine deficiency disorders and endemic goitre. European Journal of Clinical Nutrition 47: 1-8.
Jahreis, G., Hausmann, W., Kiessling, G., Franke, K., Leiterer, M., 2001. Bioavailability of iodine from normal diets rich in dairy products results of balance studies in women. Exp. Clin. Endocrinol. Diabetes 109:163-167.
Winger, R.J., Koenig, J., House, D.A., 2008. Technological issues associated with iodine fortification of foods. Trends in Food Science & Technology 19(2): 94–101. [20] WHO, UNICEF, and Recommended iodine levels in salt and guidelines for monitoring their adequacy and effectiveness. World Health Organization (WHO/NU T/96.13), Geneva, Switzerland. ICCIDD., 2008.
Aslan, D., Köksal, H., 2003. Gıda zenginleştirilmesi ve bazı yaklaşımlar. Sürekli Tıp Eğitimi Dergisi 12(11): 418-420.
Charoensiriwatana, W., Srijantr, P., Teeyapant, P., Wongvilairattana J., 2010. Consuming iodine enriched eggs to solve the iodine deficiency endemic for remote areas in Thailand. Nutrition Journal 9: 68-73.
Isa, Z.M., Alias, I.Z., Kadir, K.A., Ali, O., 2000. Effect of iodized oil supplementation on thyroid hormone levels and mental performance among Orang Asli schoolchildren and pregnant mothers in an endemic goitre area in Peninsular Malaysia. Asia Pac. J. Clin. Nutr. 9: 274–281.
Hatemi, H., 1999. Endemik guatr (Ötiroid Diffüz ve Nodüler Guatr). İ.Ü. Cerrahpaşa Tıp Fakültesi Sürekli Tıp Eğitimi Etkinlikleri, Tiroid Hastalıkları Sempozyumu, 15 Ekim, 1999, İstanbul, Book of Proceedings, 7-11p.
Zimmermann, M.B., 2012. International Council For Control of Iodine Deficiency Disorders - IDD Newsletter, Volume 40 Number 3, Zürich, Switzerland.
Chanthilath, B., Chavasit, V., Chareonkiatkul, S., Judprasong, K., 2009. Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt. Food Nutr. Bull. 30(2): 183-188.
Weng, H.X., Yan, A.L., Hong, C.L., Qin, Y.C., Pan, L., Xie, L.L., 2009. Biogeochemical transfer and dynamics of iodine in a soil–plant system. Environmental Geochemistry and Health 31: 401– 411.
Weng, H.X., Weng, J.K., Yan, A.L., Hong, C.L., Yong, W.B., Qin, Y.C., 2008. Increment of iodine content in vegetable plants by applying iodized fertilizer and the residual characteristics of iodine in soil. Biological Trace Element Research 123: 218– 228.
Caffagni, A., Arru, L., Meriggi, P., Milc, J., Perata, P., Pecchioni, N., 2011. Iodine Fortification Plant Screening Process and Accumulation in Tomato Fruits and Potato Tubers. Communications in Soil Science and Plant Analysis 42:706-718.
Edmonds, J.S., Morita, M., 1998. The determination of iodine species in environmental and biological samples. Pure and Applied Chemistry 70(8): 1567- 1584.
Gamallo-Lorenzo, D., Barciela-Alonso, M.C., Moreda-Pineiro, A., Bermejo-Barrera, A., Bermejo- Barrera, P., 2005. Microwave-assisted alkaline digestion combined with microwave-assisted distillation for the determination of iodide and total iodine spectrophotometry. Analitica Chimica Acta 542: 287-295. by catalytic
Fischer, P.W., L’Abbe´, M. R., Giroux, A., 1986. Colorimetric determination of total iodine in foods by iodide-catalyzed reduction of Ce+4. J. Assoc. Anal. Chem. 69(4): 687-9.
Mitsuhashi, T., Kaneda, chromatographic determination of total iodine in foods. J. Assoc. Anal. Chem. 73: 790-792. Gas
Migliuolo, G., Ruggeri, P., 1994. Determinazione quantitativa del contenuto di iodio organico nel frutto Feijoa sellowiana. Riv. Merceol. 33(1): 29-32.