Since the Italian iodoprophylaxis strategy is based on the use of iodized salt, we assessed the relationship between dietary salt consumption and iodine intake in the Italian adult population. We estimated the relative contribution given by the use of iodized salt and by the iodine introduced by foods to the total iodine intake. The study population included 2219 adults aged 25–79 years (1138 men and 1081 women) from all Italian regions, participating to the Osservatorio Epidemiologico Cardiovascolare/Health Examination Survey 2008–2012 (OEC/HES), and examined for sodium and iodine intake in the framework of the MINISAL-GIRCSI Programme. Dietary sodium and total iodine intake were assessed by the measurement of 24 h urinary excretion, while the EPIC questionnaire was used to evaluate the iodine intake from food. Sodium and iodine intake were significantly and directly associated, upon accounting for age, sex, and BMI (Spearman rho = 0.298; p < 0.001). The iodine intake increased gradually across quintiles of salt consumption in both men and women (p < 0.001). The European Food Safety Authority (EFSA) adequacy level for iodine intake was met by men, but not women, only in the highest quintile of salt consumption. We estimated that approximately 57% of the iodine intake is derived from food and 43% from salt. Iodized salt contributed 24% of the total salt intake, including both discretionary and non-discretionary salt consumption. In conclusion, in this random sample of the Italian general adult population examined in 2008–2012, the total iodine intake secured by iodized salt and the iodine provision by food was insufficient to meet the EFSA adequate iodine intake.

Iodine Intake from Food and Iodized Salt as Related to Dietary Salt Consumption in the Italian Adult General Population / Iacone, Roberto; IACCARINO IDELSON, Paola; Russo, Ornella; Donfrancesco, Chiara; Krogh, Vittorio; Sieri, Sabina; Macchia, PAOLO EMIDIO; Formisano, Pietro; Lo Noce, Cinzia; Palmieri, Luigi; Galeone, Daniela; Rendina, Domenico; Galletti, Ferruccio; Di Lenarda, Andrea; Giampaoli, Simona; Strazzullo, Pasquale; behalf of the MINISAL-GIRCSI Study Group, On. - In: NUTRIENTS. - ISSN 2072-6643. - 13:10(2021), p. 3486. [10.3390/nu13103486]

Iodine Intake from Food and Iodized Salt as Related to Dietary Salt Consumption in the Italian Adult General Population

Roberto Iacone;Paola Iaccarino Idelson;Ornella Russo;Paolo Emidio Macchia;Pietro Formisano;Domenico Rendina;Ferruccio Galletti;Pasquale Strazzullo;
2021

Abstract

Since the Italian iodoprophylaxis strategy is based on the use of iodized salt, we assessed the relationship between dietary salt consumption and iodine intake in the Italian adult population. We estimated the relative contribution given by the use of iodized salt and by the iodine introduced by foods to the total iodine intake. The study population included 2219 adults aged 25–79 years (1138 men and 1081 women) from all Italian regions, participating to the Osservatorio Epidemiologico Cardiovascolare/Health Examination Survey 2008–2012 (OEC/HES), and examined for sodium and iodine intake in the framework of the MINISAL-GIRCSI Programme. Dietary sodium and total iodine intake were assessed by the measurement of 24 h urinary excretion, while the EPIC questionnaire was used to evaluate the iodine intake from food. Sodium and iodine intake were significantly and directly associated, upon accounting for age, sex, and BMI (Spearman rho = 0.298; p < 0.001). The iodine intake increased gradually across quintiles of salt consumption in both men and women (p < 0.001). The European Food Safety Authority (EFSA) adequacy level for iodine intake was met by men, but not women, only in the highest quintile of salt consumption. We estimated that approximately 57% of the iodine intake is derived from food and 43% from salt. Iodized salt contributed 24% of the total salt intake, including both discretionary and non-discretionary salt consumption. In conclusion, in this random sample of the Italian general adult population examined in 2008–2012, the total iodine intake secured by iodized salt and the iodine provision by food was insufficient to meet the EFSA adequate iodine intake.
2021
Iodine Intake from Food and Iodized Salt as Related to Dietary Salt Consumption in the Italian Adult General Population / Iacone, Roberto; IACCARINO IDELSON, Paola; Russo, Ornella; Donfrancesco, Chiara; Krogh, Vittorio; Sieri, Sabina; Macchia, PAOLO EMIDIO; Formisano, Pietro; Lo Noce, Cinzia; Palmieri, Luigi; Galeone, Daniela; Rendina, Domenico; Galletti, Ferruccio; Di Lenarda, Andrea; Giampaoli, Simona; Strazzullo, Pasquale; behalf of the MINISAL-GIRCSI Study Group, On. - In: NUTRIENTS. - ISSN 2072-6643. - 13:10(2021), p. 3486. [10.3390/nu13103486]
File in questo prodotto:
File Dimensione Formato  
nutrients-13-03486.pdf

accesso aperto

Tipologia: Documento in Post-print
Licenza: Creative commons
Dimensione 945.06 kB
Formato Adobe PDF
945.06 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/859385
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 6
  • ???jsp.display-item.citation.isi??? 5
social impact