Sažetak sa skupa
RISKS OF EXCESSIVE AND INSUFFICIENT INTAKE IODINE WITH FOOD
Dalila Duraković
; Velfarm doo Gračanica BiH
Midhat Jašić
; Tehnološki fakultet Univerziteta u Tuzli, Univerzitetska br 8 75 000 Tuzla, Bosna i Hercegovina
Nizama Salihefendić
; Medicinski fakultet Univerziteta u Tuzli BiH
Muharem Zildžić
; Medicinski fakultet Univerziteta u Tuzli BiH
Sažetak
Introduction: Historically, iodine deficiency was very common in human nutrition and is also a common
risk of the disease which occurred due to the lack thereof. According to the amount of the Earth’s
crust (about 0.5 ppm) iodine is a very rare element which caused its missing the flora and fauna and consequently
the diet. Today is the most important source of iodine in the diet of iodized salt. For iodination
is generally used potassium iodide (KI) and potassium iodate (KIO3).
The preferred amount of salt for adults is 4 to 6 g. From the amount of salt is used to record the recommended
amount of iodine. Todays exploration dietary habits the population of developed countries
show that the salt intake is through 2 to 3 times higher and thereby iodine.
Aim: The paper presents collected and systematized data on iodine intake through salt and other foods
and risk of its excessive and insufficient intake.
Results: The World Health Organization in the 1990s adopted a universal procedure iodination of salt
in order to elimination of its lack in the diet. The recommended daily intake of iodine is 100-200 mcg
for adults, for children up to 6 years 90 mcg, children 7-12 years 120 mcg, and during pregnancy and
breastfeeding is recommended up to 250 mcg of iodine. On the other hand during cooking and food
preparation, can lose a certain amount of iodine.
In addition to salt iodine is found naturally in seawater, seaweed, shellfish, crabs and shrimp, cod and
tuna, as well as in the egg and turkey. If the iodine is present in the soil can be found in small amounts
in some vegetables and fruits. Food may contain so-called goitrogens substances that disrupt iodine to
perform its metabolic functions. These ingredients are found in brassicas: kale, broccoli and cauliflower.
These substances may interfere with the function of the thyroid gland in different ways. Some compounds
induce antibodies that react with the thyroid gland, jamming enzyme thyroid gland, which is
responsible for adding iodine during the biosynthesis of thyroid hormones, etc. Goitrogens are present
in food comprising: gluten, soy and isothiocyanates.
Population groups susceptible to iodine deficiency are: people who do not use iodized salt, pregnant
women, people who live in areas with iodine-deficient soil, people who consume foods with goitrogens
compounds and so on. The symptoms of iodine deficiency in the body are: slow brain activity, slowed
metabolism, low immunity, emotional distress and anxiety, cysts, pain in the chest, endangered individual
functions of organs and irregular thyroid gland.
Excessive intake of foods rich in iodine can also have a negative impact on the body and lead to a consequent
magnification of the thyroid gland with the reduction of its functions, inflammation and thyroid
cancer. There may also be interaction of iodine with certain drugs that are taken. Taking iodine as a
dietary supplement can cause interactions with anti-thyroid drugs, such as methimazole used to treat
hyperthyroidism. Taking high doses of iodine with anti-thyroid drugs can lead to the body produces too
little thyroid hormone.
Conclusion: Iodine is an element that needs to be taken daily in the body, but excessive and insufficient
intake carries certain risks. Although great efforts were made to the international community to solve
the problem of iodine, iodination of salt and iodine are still insufficiently explored. Lately, there have
been more frequent disease disorders of the thyroid gland and iodine as a trace element has a significant
impact on its proper functioning.
Ključne riječi
Hrčak ID:
173861
URI
Datum izdavanja:
16.12.2016.
Posjeta: 3.253 *