Macro To Nano Spectroscopy

Iodine Content in Fish and Other Food Products from East Africa Analyzed by ICP-MS

1. The amounts of iodine in nationally representative samples of prepared and cooked groups of foods and in a wide variety of individual foods and food products were determined colorimetrically. The amounts of erythrosine, a red food colour containing 577 mg I/g were also determined in selected foods and diets by high-performance liquid chromatography. 2. The average British diet was calculated to provide 323 micrograms I/d but only 255 micrograms if two fruit samples containing large amounts of glace cherries were discounted. Of the total, 92 micrograms was derived from liquid milk. Meat and meat products provided 36 micrograms and cereal products 31 micrograms, but fresh fruits and sugars, vegetables and beverages provided little I. Fish and fish products, though rich in I, contributed only 5% to the total intake. 3. Milk was the most variable as well as the most important individual source of I. Summer milk samples contained 70 micrograms/kg and winter milk 370 micrograms/kg on average. Milk products, including butter and cheese, and eggs were also rich in I. 4. Some processed foods contained erythrosine, particularly glace cherries and some pink or red confectionery items, biscuits, cherry cake, canned strawberries and luncheon meat. However, none of these are major foods in the average household diet and erythrosine would therefore contribute little more than 10 micrograms I/d to most diets. 5. The average daily intake of I was lower than in similar similar studies in the USA, but was twice the provisional UK recommended intake. This study provides no evidence that I intakes in the UK could be too low or too high for health.U

/pdf/trace-nutrients-4-iodine-in-british-food-3z7lk3gbe9.pdf

Trace nutrients. 4. Iodine in British food.

A method for the determination of the total iodine content in milk powder and human serum by inductively coupled plasma mass spectrometry is described. It is shown that the oxidation state of the analyte has a strong impact on the analytical performance. If iodine is present as iodide and nitric acid is used for acidification, the observed ion signal is not stable and samples spiked with iodide yield erroneous recoveries up to 750%. Hence, as the iodine in milk powder is present almost exclusively as iodide, destruction of the sample with nitric acid is not suitable. It was found that such an excessive spike recovery does not occur if ammonia solution instead of nitric acid is used as the diluent. The proposed sample preparation was tested by analysing three reference milk powders, namely Certified Reference Materials 150 and 151 Spiked Skim Milk Powder (from the Community Bureau of Reference) and Standard Reference Material 1549 Non-Fat Milk Powder (from the National Institute of Standards and Technology). Good agreement with the certified values was obtained, indicating that no significant errors are introduced. For human serum, samples treated with nitric acid or with ammonia solution gave results that were not significantly different from each other. Results are given for both a ‘second-generation’ biological reference material, Freeze-Dried Human Serum (University of Ghent), and for sera from healthy individuals.

Effect of solvent type on the determination of total iodine in milk powder and human serum by inductively-coupled plasma-mass spectrometry

The effects of Se on thyroid metabolism in a New Zealand population are investigated, including (a) the relationship between Se and thyroid status, and (b) the effect of Se supplementation on thyroid status. The data used come from two cross-sectional studies of Se, I, thyroid hormones and thyroid volume (studies 1 and 4), and three Se intervention studies in which thyroid hormones, Se and glutathione peroxidase (GPx) activities were measured (studies 2, 3 and 5). There were no significant correlations between Se status and measures of thyroid status after controlling for sex at baseline or after supplementation in any of the studies. When data from study 4 were divided into two groups according to plasma Se, plasma thyroxine (T4) was lower in males with higher plasma Se levels (P=0.009). Se supplementation increased plasma Se and GPx activity, but produced only small changes in plasma T4 and triiodothyronine (T3):T4 ratio. In study 2, there was a significant reduction in plasma T4 (P=0.0045). In studies 3 and 5 there were small decreases in plasma T4 and a small increase in the T3:T4 ratio, which were not significantly different from placebo groups. Lack of significant associations between plasma Se and thyroid status, and only small changes in T4 suggest that Se status in New Zealand is close to adequate for the optimal function of deiodinases. Adequate plasma Se may be approximately 0.82-0.90 micromol/l, compared with 1.00-1.14 micromol/l for maximal GPx activities.

/pdf/the-effect-of-selenium-on-thyroid-status-in-a-population-176gd32hz6.pdf

The effect of selenium on thyroid status in a population with marginal selenium and iodine status

A simple method for the determination of total iodine in food, based on the catalytic destruction of thiocyanate by nitrite in the presence of iodide, has been evaluated and the colorimetric finish technique automated. Optimum conditions for the destruction of organic matter and the liberation of iodine have been investigated and a set of conditions applicable to the automated finish technique developed. The method, when applied to 160 foods, had a precision of about 10%, a detection limit for iodine of 1 µg per 100 g of food, a mean recovery of added iodide of 90% and an output of about 70 samples per week. The effect of storage conditions on the iodine content of fish and eggs has also been examined, and the effect of some possible interfering substances, such as chloride, bromide and mercury, investigated.

Semi-automatic method for the determination of total iodine in food

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Semi-automatic method for the determination of total iodine in food