Pregledni rad
INFLUENCE OF IODINE CONSUMPTION FROM SALT AND GOITROGENS FROM FOOD ON THE THYROID GLAND DISORDERS
Dalila Duraković
orcid.org/0000-0002-4639-6077
; Velfarm d.o.o., Zlatnih ljiljana 77, 75320 Gračanica, BiH
Midhat Jašić
orcid.org/0000-0003-2507-8253
; Tehnološki fakultet Univerziteta u Tuzli, Univerzitetska 8, 75000 Tuzla, BiH
Azra Avdić
; Medicinski Fakultet Univerziteta u Tuzli, Univezitetska 1, 75000 Tuzla, BiH
Sažetak
Introduction: The function of the thyroid gland is relatively frequent disease with greater prevalence among women than men, and the cause increases with age. Causes differ, and one of the factors is insufficient or too high iodine intake as well as intake of goitrogens from food.
Aim: The aim of the study was to collect and analyze available scientific information on the effect of excessive intake of iodine from salt and goitrogens from food on the thyroid gland function.
Results and discussion: The greatest contribution to total iodine intake is from salts in bread and pasta, or by direct dosing and by consuming processed foods. Therefore, the average daily intake of iodine is 2 to 5 times higher than the recommended intake (for adults is approximately 150 μg/day). The upper tolerable limit for iodine intake is 1100 μg/day. Many plants contain goitrogens or antithyroid substances that interfere with the synthesis of thyroid gland hormones. Goitrogens are acting in various ways causing iodine-related lupus and other disorders. People with genetic predisposition are particularly sensitive to goitrogens.
Conclusions: Long-term exposure to salt intake of iodine and goitrogens is not well understood. However there are indications that the iodine salts from goitrogens of food affect the thyroid function by shifting its production and secretion of hormones.
Ključne riječi
iodine intake; goitrogens; thyroid gland; impaired function
Hrčak ID:
182922
URI
Datum izdavanja:
12.6.2017.
Posjeta: 4.967 *