Iodine intake in schoolchildren: dietary sources, heterogeneity and limitations due to the lack of national food composition tables
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Abstract
The absence of national food composition tables detailing iodine content in Argentina complicates the assessment of population iodine nutritional status. The aim of this study was to evaluate estimated dietary iodine intake in schoolchildren using an international food composition table and to analyze its adequacy.
Daily iodine intake (µg/day) was estimated in a sample of 23 schoolchildren using the Food Iodine Content Table (FICT). Food consumption frequency during the previous seven days—including dairy products, eggs, fish, baked goods, and iodized salt—was assessed using a questionnaire.
The children were between 6 and 12 years old (median 10 years). The median total estimated iodine intake was 110.22 µg/day, and 47.8% of the sample showed insufficient intake. Milk and yogurt were the main dietary sources, while iodized salt contributed approximately one quarter of the total intake.
The use of the FICT allowed a quantitative approximation of iodine intake and identified a significant proportion of schoolchildren with insufficient intake according to age. Larger studies are needed to confirm these findings.
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