2009年浙江省3个城市居民膳食碘摄入量评估  

Assessment on dietary iodine intake in three areas of Zhejiang province, 2009

作　　者：黄李春[1] 章荣华[1] 刘丽萍[2] 顾昉[1] 吴文倩[1] 管旭辉[1] 李筱薇[3] 

机构地区：[1]浙江省疾病预防控制中心,杭州310051 [2]北京市疾病预防控制中心中心实验室 [3]中国疾病预防控制中心营养与食品安全所

出　　处：《中华流行病学杂志》2012年第3期276-279,共4页Chinese Journal of Epidemiology

摘　　要：目的评估浙江省不同地区居民膳食碘摄入水平。方法2009年在浙江省内陆和沿海地区抽取杭州、台州、舟山市180户家庭共497人，采用总膳食研究方法进行膳食调查，统计人群各种食物的消费量，按照所得的食物消费量数据烹调加工并混合成可食的各种食物类别制作成膳食样品。采用四甲基氢氧化铵提取-电感耦合等离子体-质谱法测定膳食样品中碘含量。食物消费量与样品（烹饪加工后的熟样）中碘含量相乘得到碘膳食摄入量。以2001年中国营养学会公布的碘推荐摄入量（RNI）和可耐受最高摄人量（UL），评估膳食碘摄人量。结果3个城市居民膳食碘摄人为421．0gg／d（标准人），M=358．5μg／d。P5（第5百分位数）、P23、P75、P90 P95分别为145．7、267．6、495＋6、774．1、1273．0μg／d。5．2％的居民每日膳食碘摄入低于RNI，87．5％的居民每日膳食碘处于RNI与UL之间，7．2％的居民每日膳食碘摄入超过UL。不考虑烹饪损失，食盐每日供给的碘占膳食碘摄入量的81．6％。加工烹饪食物后，膳食碘的57．2％来源于蔬菜类，13．0％来源于谷类，8．5％来源于水产类。每日膳食碘摄入超过UL的人群其海藻类摄人明显高于每日膳食碘摄人小于RNl人群和膳食碘处于RNI-UL之间的人群。结论浙江省3个城市居民总体膳食碘摄入量尚未达到最高限值，且碘摄人不足与摄入过商隋况并存，碘盐和海藻类食物是膳食碘的主要来源。Objective To assess the level of dietary iodine intake in three areas of Zhejiang and the related policy on universal salt iodization in the province. Methods The study involved 497 residents from 180 families living in Hangzhou, Taizhou, Zhoushan cities, representing coastal and inland areas in Zhejiang province in 2009. A total diet study was applied to obtain the typical diet samples at three study areas through food consumption, aggregation, sampling and preparation processes. The contents of iodine in diet samples were determined by tetramethylammonium hydroxide extraction-inductively coupled plasma-mass spectrometry. The amount of dietary iodine intake was calculated by timing the food consumption data and the iodine content in different dietary samples. The safety of dietary iodine intake was evaluated according to the recommended nutrient intake （RNI） and tolerable upper intake level （UL） published by the Chinese Nutrition Society in 2001. Results The dietary iodine intake of reference person in three areas of Zhejiang province was 421.0 μg/d. The levels of P5, P25, median, P75, P90, P95 dietary iodine intake were 145.7 μg/d, 267.6 μg/d, 358.5μg/d, 495.6 μg/d, 774.1 μg/d and 1273.0 μg/d respectively. Daily dietary iodine intake at 〈RNI, RNI-UL, 〉UL accounted for 5.2%, 87.5% and 7.2% of all the participants respectively. Without considering the loss through cooking, salt iodine provided 81.6% of the dietary iodine source. The resources of dietary iodine would include vegetables, cereals and marine food, proportionally, as 57.2%, 13.0% and 8.5%, respectively. Participants whose daily dietary iodine intake exceeded the UL level would consume more marine algae products than those whose dietary iodine intakes were lower than RNI or between RNI-UL. Conclusion Dietary iodine intake among most residents and their average level were among reasonable ranges. Meanwhile, deficiency and excess of iodine intake coexisted. Salt iodine was the main resource of dietary iodine. Participants whose dietary

关 键 词：碘 膳食 总膳食研究 

分 类 号：R151[医药卫生—营养与食品卫生学]