Dellavalle M E, Barbano D M
Department of Food Science, Cornell University, Ithaca, New York 14853.
J Food Prot. 1984 Sep;47(9):678-684. doi: 10.4315/0362-028X-47.9.678.
Excess dietary iodine intake has been identified as an issue of public health concern. The recommended dietary allowance for iodine is 100-150 (μg for adults and 70-120 (μg per day for children. A 1978 Food & Drug Administration survey found that milk and dairy products contributed more than 50% of the total food iodine intake for most age groups. A wide variety of dairy and food products were analyzed for iodine content. Red breakfast cereals and red candy (that contain FD&C Red No. 3), dairy products, eggs, milk, marine fish, and iodized salt contained the most significant quantities of iodine. Iodide content of individual raw milk samples from approximately 2500 farms in New York State was measured. Approximately 62% of all farms had milk iodide levels less than 200 μg/L, 28% between 200 and 499 μg/L, 7% between 500 and 1000 μg/L and 3% had greater than 1000 μg/L. The iodine content of all types of retail milk averaged 394.1 μg/L, cheese and cheese products averaged 15.2 μg/100 g. Most of the iodine partitions into the whey during cheese processing. For dairy powders (including whey), the average iodine content was 471.8 μg/100 g. Use of these powders as ingredients in other dairy and non-dairy products can contribute to high iodine content of other food products. In particular, the iodine content of ice cream was extremely variable, ranging from 18 to 359 μg/100 g. Generally, ice creams and ice milks that contained high proportions of whey and non-fat milk powders had higher levels of iodine in the finished product. Addition of FD&C Red No. 3 to foods substantially increases their total iodine content. However, the measured free iodide content of four brands of red breakfast cereal was higher than would be expected. Food and Drug Administration specifications for certified lots of FD&C Red No. 3 allows up to 0.4% sodium iodide as a contaminant from manufacture. The four brands of red breakfast cereal averaged 6% of their total iodine as free iodide (366 μg/30 g serving). This may indicate that free iodide may be released from FD&C Red No. 3 during processing.
过量摄入膳食碘已被认定为一个公共卫生问题。碘的膳食推荐摄入量为：成年人每天100 - 150微克，儿童每天70 - 120微克。1978年美国食品药品监督管理局的一项调查发现，对于大多数年龄组而言，牛奶及奶制品占食物碘总摄入量的比例超过50%。对多种奶制品和食品的碘含量进行了分析。红色早餐谷物和红色糖果（含有FD&C红色3号）、奶制品、鸡蛋、牛奶、海鱼和加碘盐含碘量最高。对纽约州约2500个农场的单个生鲜牛奶样本的碘化物含量进行了测定。所有农场中约62%的牛奶碘化物含量低于200微克/升，28%在200至499微克/升之间，7%在500至1000微克/升之间，3%高于1000微克/升。各类零售牛奶的碘含量平均为394.1微克/升，奶酪及奶酪制品平均为15.2微克/100克。在奶酪加工过程中，大部分碘会进入乳清。对于奶粉（包括乳清粉），平均碘含量为471.8微克/100克。将这些奶粉用作其他奶制品和非奶制品的原料会导致其他食品碘含量升高。特别是，冰淇淋的碘含量变化极大，范围在18至359微克/100克之间。一般来说，含有高比例乳清粉和脱脂奶粉的冰淇淋和低脂冰淇淋成品中的碘含量较高。在食品中添加FD&C红色3号会大幅增加其总碘含量。然而，所测的四个品牌红色早餐谷物的游离碘化物含量高于预期。美国食品药品监督管理局对经认证的FD&C红色3号批次的规格允许其在生产过程中含有高达0.4%的碘化钠作为污染物。这四个品牌的红色早餐谷物平均有6%的总碘以游离碘化物形式存在（每份30克含366微克）。这可能表明在加工过程中FD&C红色3号会释放出游离碘化物。
