Programa de Pós-Graduação em Ciência da Nutrição, Departamento de Nutrição e Saúde, Centro de Ciências Biológicas II, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, S/N, Viçosa, MG, 36570-900, Brazil.
Departamento de Nutrição, Universidade Federal do Paraná, Av. Lothário Meissner 632, Curitiba, PR, 80210-170, Brazil.
Biol Trace Elem Res. 2024 Jul;202(7):3025-3036. doi: 10.1007/s12011-023-03909-4. Epub 2023 Oct 24.
Data on pregnant women's iodine intake are limited in Brazil. The aim of the study was to evaluate the contribution of foods, food groups, and food subgroups to the Brazilian pregnant women's iodine intake, and identify which food items explain the interindividual variability of their intake. A cross-sectional study with food consumption data of 2247 pregnant women from 24-h recalls was developed. Food items were classified according to the FAO/WHO GIFT classification, and their contribution to iodine intake and interindividual variability was assessed by the proportion of means method and linear regression, respectively. The mean usual iodine intake was 163.1 mcg (95% CI: 162.9-163.2). The food groups "spices and condiments," "cereals and their products," and "milk and milk products"; and the food subgroups "herbs and spices," "wheat and wheat-based products," "milk: fresh and processed," "dough-based sweets," and "eggs: fresh and processed" contributed to at least 80% of the iodine intake. Of these, only the food subgroups "milk," "dough-based sweets," and "eggs" did not explain the higher proportion (> 80%) of the interindividual variability. The contribution of "salt," "white French bread," "fluid whole milk," and "rice" to the iodine intake and its interindividual variability is highlighted. This study confirms the importance of "salt" as a dietary source of iodine and that few food groups and subgroups explained the difference in the iodine intake among pregnant women. Despite that, Brazilian staple foods, such as "rice," "beans," "eggs," "milk," and "bread" were identified as important for iodine intake and could be included in nutritional guidelines targeted to Brazilian pregnant women.
巴西的孕妇碘摄入量数据有限。本研究旨在评估食物、食物组和食物亚组对巴西孕妇碘摄入量的贡献，并确定哪些食物解释了其摄入量的个体间差异。进行了一项横断面研究，使用 24 小时回忆法收集了 2247 名孕妇的食物消费数据。根据粮农组织/世卫组织 GIFT 分类对食物进行分类，分别采用均值比例法和线性回归法评估其对碘摄入量和个体间变异性的贡献。平均碘摄入量为 163.1 mcg（95%置信区间：162.9-163.2）。“香料和调味料”、“谷物及其制品”和“牛奶和奶制品”这三个食物组，以及“香草和香料”、“小麦和小麦制品”、“牛奶：新鲜和加工”、“面团甜点”和“鸡蛋：新鲜和加工”这四个食物亚组对碘摄入量的贡献至少达到 80%。其中，只有“牛奶”、“面团甜点”和“鸡蛋”这三个食物亚组没有解释个体间变异性较高（>80%）的原因。“盐”、“白法棍面包”、“全脂液态奶”和“大米”对碘摄入量及其个体间变异性的贡献值得关注。本研究证实了“盐”作为碘膳食来源的重要性，以及少数食物组和亚组可以解释孕妇碘摄入量的差异。尽管如此，巴西的主食，如“大米”、“豆类”、“鸡蛋”、“牛奶”和“面包”，被认为是碘摄入量的重要来源，可被纳入针对巴西孕妇的营养指南。
