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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
Project
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.
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
