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Development of an analytical method for iodine in meat containing foods and estimation of their contribution to the iodine supplementation of the German population


Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection

Project code: MRI-AA-02-4020
Contract period: 01.07.2004 - 31.12.2006
Purpose of research: Basic research

As a component of metabolism controlling hormones iodine is an essential trace element. On account of its good solubility in water, soil and food of terrestric origin are comparatively poor in iodine in contrast to food of aquatic origin which leads sometimes to deficiency diseases. Iodine supplementation of table salt and curing salt improved the situation considerably. Adults at present take in about two third of the recommended daily amount of iodine. As a contribution to a more objective assessment of the present situation a survey of commercial meat products shall be conducted. As a fast and especially for heavier elements very sensitive measuring technique mass spectrometry with inductively coupled plasma (ICP-MS) is applied. The sample treatment for iodine analysis generally is not a simple task on account of the reactivity and volatility of iodine and some of its compounds, the bonding of iodine to some food components and due to a higher fat content of some meat products.

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Framework programme

BMEL Frameworkprogramme 2008

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