{"id":2285,"date":"2018-02-05T20:14:56","date_gmt":"2018-02-05T20:14:56","guid":{"rendered":"https:\/\/courses.lumenlearning.com\/suny-herkimer-nutritionflex\/?post_type=chapter&#038;p=2285"},"modified":"2018-02-05T20:39:55","modified_gmt":"2018-02-05T20:39:55","slug":"10-1-iodine","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/chapter\/10-1-iodine\/","title":{"raw":"10.1 Iodine","rendered":"10.1 Iodine"},"content":{"raw":"<div class=\"__UNKNOWN__\">\r\n\r\nWhy is iodine first in this chapter? Not only is it the only non-B vitamin in this chapter, but there is also a connection between selenium (last antioxidant in the previous chapter) and iodine. Iodine's only, yet critical, function is that it is required for thyroid hormone synthesis. The figure below shows that the thyroid gland is a butterfly-shaped organ found in the neck. The parathyroid glands are also found within the thyroid gland.\r\n<div>\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"289\"]<img src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201131\/1000000000000121000000F4C76F9A647D463357.jpg\" alt=\"\" width=\"289\" height=\"244\" \/> Figure 10.11 Location of thyroid and parathyroid glands<sup>1<\/sup>[\/caption]\r\n\r\n<\/div>\r\nIodine is found in foods primarily as iodide (I-), some bread dough has iodate (IO3-) added to help with gluten cross-linking<sup>2<\/sup>. This used to be more commonly used in the past than it is now. Like selenium, iodide concentrations of the soil vary greatly, causing food concentrations to greatly fluctuate. Sea water is high in iodine, thus foods of marine origin, such as seaweed and seafood, are good dietary sources of iodine. Dairy products also tend to be good sources of iodide because it is added to cattle feeds. Cattle receive iodine-containing medications, and iodide-containing sanitizing solutions are used in dairy facilities<sup>3,4<\/sup>.\r\n\r\nFor most Americans, we consume ample iodine through the consumption of iodized salt. Consumption of 1\/2 teaspoon of iodized salt meets the RDA for iodine. There is a global logo for iodized salt. However, I must admit that I don't recall ever seeing it myself.\r\n\r\nThe other link below is to a page that contains a scorecard map that depicts access to iodized salt worldwide. It also contains a Youtube video that displays the reduction in iodine deficiency over the last 2 decades.\r\n<table><colgroup> <col \/><\/colgroup>\r\n<tbody>\r\n<tr>\r\n<td><b>Web Link<\/b>\r\n\r\n<a href=\"https:\/\/en.wikipedia.org\/wiki\/File:Global_iodized_salt_logo.jpg\"><u>Global Iodized Salt Icon<\/u><\/a>\r\n\r\n<a href=\"http:\/\/www.ign.org\/scorecard.htm\"><u>Global Iodine Scorecard<\/u><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\nSalt is iodized with either potassium iodide (KI) or potassium iodate (KIO3). The positives of each are:\r\n\r\n<strong>Potassium iodide<\/strong>\r\n<ul>\r\n \t<li>Less expensive<\/li>\r\n \t<li>Higher iodine content (76% vs. 59% for KIO3)<\/li>\r\n \t<li>More soluble<\/li>\r\n<\/ul>\r\n<strong>Potassium Iodate<\/strong>\r\n<ul>\r\n \t<li>More stable<\/li>\r\n<\/ul>\r\nThe U.S. uses potassium iodide, but the form, and amount, used varies from country-to-country. Most Americans\u2019 salt intake comes from processed foods, many of which are made with non-iodized salt. Iodine is well absorbed (~90%). Some dietary compounds interfere with thyroid hormone production or utilization. These compounds are known as goitrogens5. However, it is not believed that goitrogens are of clinical importance unless there is a coexisting iodine deficiency<sup>5<\/sup>.\r\n\r\nSome examples of foods that contain goitrogens are<sup>3,4,6<\/sup>:\r\n\r\n<strong>Cassava<\/strong>\r\n<div>\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"284\"]<img src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201133\/100000000000011C00000190CA36E89D26FB45D7.jpg\" alt=\"\" width=\"284\" height=\"400\" \/> Figure 10.12 Cassava plants are typically grown in tropical and subtropical environments<sup>6<\/sup>[\/caption]\r\n\r\n<\/div>\r\n<div>\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"800\"]<img src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201135\/100000000000032000000258EB6301DEFD054103.jpg\" alt=\"\" width=\"800\" height=\"600\" \/> Figure 10.13 The cassava roots are what are typically eaten, but first they must be peeled. These are unprocessed<sup>7<\/sup>[\/caption]\r\n\r\n<\/div>\r\n<div>\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"357\"]<img src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201137\/10000000000001650000012CF26219A714E23EAD.jpg\" alt=\"\" width=\"357\" height=\"300\" \/> Figure 10.14 Peeled cassava roots<sup>8<\/sup>[\/caption]\r\n\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong>Millet<\/strong>\r\n<div>\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"800\"]<img src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201139\/100000000000032000000258241405DBC3344F48.jpg\" alt=\"\" width=\"800\" height=\"600\" \/> Figure 10.15 Millet growing in a field<sup>9<\/sup>[\/caption]\r\n\r\n<\/div>\r\n<div>\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"2288\"]<img src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201142\/10000000000008F0000006B049654EB999047746.jpg\" alt=\"Pearl_millet_after_combine_harvesting.jpg\" width=\"2288\" height=\"1712\" \/> Figure 10.16 Millets<sup>10<\/sup>[\/caption]\r\n\r\n<\/div>\r\n<strong>Cruciferous Vegetables (broccoli, cabbage, Brussels sprouts):<\/strong>\r\n<ul>\r\n \t<li>Onions<\/li>\r\n \t<li>Garlic<\/li>\r\n \t<li>Soybeans<\/li>\r\n \t<li>Peanuts<\/li>\r\n<\/ul>\r\n<h4>Subsections:<\/h4>\r\n<a href=\"https:\/\/courses.lumenlearning.com\/suny-herkimer-nutritionflex\/chapter\/10-11-thyroid-hormone\/\">10.11 Thyroid Hormone<\/a>\r\n\r\n<a href=\"https:\/\/courses.lumenlearning.com\/suny-herkimer-nutritionflex\/chapter\/10-12-iodine-deficiency-toxicity\/\">10.12 Iodine Deficiency &amp; Toxicity<\/a>\r\n\r\n<b>References &amp; Links<\/b>\r\n\r\n1. http:\/\/en.wikipedia.org\/wiki\/File:Illu_thyroid_parathyroid.jpg\r\n\r\n2. Gropper SS, Smith JL, Groff JL. (2008) Advanced nutrition and human metabolism. Belmont, CA: Wadsworth Publishing.\r\n\r\n3. Byrd-Bredbenner C, Moe G, Beshgetoor D, Berning J. (2009) Wardlaw's perspectives in nutrition. New York, NY: McGraw-Hill.\r\n\r\n4. Whitney E, Rolfes SR. (2008) Understanding nutrition. Belmont, CA: Thomson Wadsworth.\r\n\r\n5. Anonymous. (2001) Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington, D.C.: National Academies Press.\r\n\r\n6. http:\/\/en.wikipedia.org\/wiki\/File:Casava.jpg\r\n\r\n7. http:\/\/en.wikipedia.org\/wiki\/File:Manihot_esculenta_dsc07325.jpg\r\n\r\n8. http:\/\/en.wikipedia.org\/wiki\/File:PeeledCassava.jpg\r\n\r\n9. https:\/\/en.wikipedia.org\/wiki\/Millet#\/media\/File:Grain_millet,_early_grain_fill,_Tifton,_7-3-02.jpg\r\n\r\n10. https:\/\/en.wikipedia.org\/wiki\/Staple_food#\/media\/File:Pearl_millet_after_combine_harvesting.jpg\r\n\r\n<b>Links<\/b>\r\n\r\nGlobal Iodized Salt Logo - https:\/\/en.wikipedia.org\/wiki\/File:Global_iodized_salt_logo.jpg\r\n\r\nGlobal Iodine Scorecard - http:\/\/www.ign.org\/scorecard.htm\r\n\r\n<\/div>","rendered":"<div class=\"__UNKNOWN__\">\n<p>Why is iodine first in this chapter? Not only is it the only non-B vitamin in this chapter, but there is also a connection between selenium (last antioxidant in the previous chapter) and iodine. Iodine&#8217;s only, yet critical, function is that it is required for thyroid hormone synthesis. The figure below shows that the thyroid gland is a butterfly-shaped organ found in the neck. The parathyroid glands are also found within the thyroid gland.<\/p>\n<div>\n<div style=\"width: 299px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201131\/1000000000000121000000F4C76F9A647D463357.jpg\" alt=\"\" width=\"289\" height=\"244\" \/><\/p>\n<p class=\"wp-caption-text\">Figure 10.11 Location of thyroid and parathyroid glands<sup>1<\/sup><\/p>\n<\/div>\n<\/div>\n<p>Iodine is found in foods primarily as iodide (I-), some bread dough has iodate (IO3-) added to help with gluten cross-linking<sup>2<\/sup>. This used to be more commonly used in the past than it is now. Like selenium, iodide concentrations of the soil vary greatly, causing food concentrations to greatly fluctuate. Sea water is high in iodine, thus foods of marine origin, such as seaweed and seafood, are good dietary sources of iodine. Dairy products also tend to be good sources of iodide because it is added to cattle feeds. Cattle receive iodine-containing medications, and iodide-containing sanitizing solutions are used in dairy facilities<sup>3,4<\/sup>.<\/p>\n<p>For most Americans, we consume ample iodine through the consumption of iodized salt. Consumption of 1\/2 teaspoon of iodized salt meets the RDA for iodine. There is a global logo for iodized salt. However, I must admit that I don&#8217;t recall ever seeing it myself.<\/p>\n<p>The other link below is to a page that contains a scorecard map that depicts access to iodized salt worldwide. It also contains a Youtube video that displays the reduction in iodine deficiency over the last 2 decades.<\/p>\n<table>\n<colgroup>\n<col \/><\/colgroup>\n<tbody>\n<tr>\n<td><b>Web Link<\/b><\/p>\n<p><a href=\"https:\/\/en.wikipedia.org\/wiki\/File:Global_iodized_salt_logo.jpg\"><u>Global Iodized Salt Icon<\/u><\/a><\/p>\n<p><a href=\"http:\/\/www.ign.org\/scorecard.htm\"><u>Global Iodine Scorecard<\/u><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Salt is iodized with either potassium iodide (KI) or potassium iodate (KIO3). The positives of each are:<\/p>\n<p><strong>Potassium iodide<\/strong><\/p>\n<ul>\n<li>Less expensive<\/li>\n<li>Higher iodine content (76% vs. 59% for KIO3)<\/li>\n<li>More soluble<\/li>\n<\/ul>\n<p><strong>Potassium Iodate<\/strong><\/p>\n<ul>\n<li>More stable<\/li>\n<\/ul>\n<p>The U.S. uses potassium iodide, but the form, and amount, used varies from country-to-country. Most Americans\u2019 salt intake comes from processed foods, many of which are made with non-iodized salt. Iodine is well absorbed (~90%). Some dietary compounds interfere with thyroid hormone production or utilization. These compounds are known as goitrogens5. However, it is not believed that goitrogens are of clinical importance unless there is a coexisting iodine deficiency<sup>5<\/sup>.<\/p>\n<p>Some examples of foods that contain goitrogens are<sup>3,4,6<\/sup>:<\/p>\n<p><strong>Cassava<\/strong><\/p>\n<div>\n<div style=\"width: 294px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201133\/100000000000011C00000190CA36E89D26FB45D7.jpg\" alt=\"\" width=\"284\" height=\"400\" \/><\/p>\n<p class=\"wp-caption-text\">Figure 10.12 Cassava plants are typically grown in tropical and subtropical environments<sup>6<\/sup><\/p>\n<\/div>\n<\/div>\n<div>\n<div style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201135\/100000000000032000000258EB6301DEFD054103.jpg\" alt=\"\" width=\"800\" height=\"600\" \/><\/p>\n<p class=\"wp-caption-text\">Figure 10.13 The cassava roots are what are typically eaten, but first they must be peeled. These are unprocessed<sup>7<\/sup><\/p>\n<\/div>\n<\/div>\n<div>\n<div style=\"width: 367px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201137\/10000000000001650000012CF26219A714E23EAD.jpg\" alt=\"\" width=\"357\" height=\"300\" \/><\/p>\n<p class=\"wp-caption-text\">Figure 10.14 Peeled cassava roots<sup>8<\/sup><\/p>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong>Millet<\/strong><\/p>\n<div>\n<div style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201139\/100000000000032000000258241405DBC3344F48.jpg\" alt=\"\" width=\"800\" height=\"600\" \/><\/p>\n<p class=\"wp-caption-text\">Figure 10.15 Millet growing in a field<sup>9<\/sup><\/p>\n<\/div>\n<\/div>\n<div>\n<div style=\"width: 2298px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/2299\/2018\/02\/05201142\/10000000000008F0000006B049654EB999047746.jpg\" alt=\"Pearl_millet_after_combine_harvesting.jpg\" width=\"2288\" height=\"1712\" \/><\/p>\n<p class=\"wp-caption-text\">Figure 10.16 Millets<sup>10<\/sup><\/p>\n<\/div>\n<\/div>\n<p><strong>Cruciferous Vegetables (broccoli, cabbage, Brussels sprouts):<\/strong><\/p>\n<ul>\n<li>Onions<\/li>\n<li>Garlic<\/li>\n<li>Soybeans<\/li>\n<li>Peanuts<\/li>\n<\/ul>\n<h4>Subsections:<\/h4>\n<p><a href=\"https:\/\/courses.lumenlearning.com\/suny-herkimer-nutritionflex\/chapter\/10-11-thyroid-hormone\/\">10.11 Thyroid Hormone<\/a><\/p>\n<p><a href=\"https:\/\/courses.lumenlearning.com\/suny-herkimer-nutritionflex\/chapter\/10-12-iodine-deficiency-toxicity\/\">10.12 Iodine Deficiency &amp; Toxicity<\/a><\/p>\n<p><b>References &amp; Links<\/b><\/p>\n<p>1. http:\/\/en.wikipedia.org\/wiki\/File:Illu_thyroid_parathyroid.jpg<\/p>\n<p>2. Gropper SS, Smith JL, Groff JL. (2008) Advanced nutrition and human metabolism. Belmont, CA: Wadsworth Publishing.<\/p>\n<p>3. Byrd-Bredbenner C, Moe G, Beshgetoor D, Berning J. (2009) Wardlaw&#8217;s perspectives in nutrition. New York, NY: McGraw-Hill.<\/p>\n<p>4. Whitney E, Rolfes SR. (2008) Understanding nutrition. Belmont, CA: Thomson Wadsworth.<\/p>\n<p>5. Anonymous. (2001) Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington, D.C.: National Academies Press.<\/p>\n<p>6. http:\/\/en.wikipedia.org\/wiki\/File:Casava.jpg<\/p>\n<p>7. http:\/\/en.wikipedia.org\/wiki\/File:Manihot_esculenta_dsc07325.jpg<\/p>\n<p>8. http:\/\/en.wikipedia.org\/wiki\/File:PeeledCassava.jpg<\/p>\n<p>9. https:\/\/en.wikipedia.org\/wiki\/Millet#\/media\/File:Grain_millet,_early_grain_fill,_Tifton,_7-3-02.jpg<\/p>\n<p>10. https:\/\/en.wikipedia.org\/wiki\/Staple_food#\/media\/File:Pearl_millet_after_combine_harvesting.jpg<\/p>\n<p><b>Links<\/b><\/p>\n<p>Global Iodized Salt Logo &#8211; https:\/\/en.wikipedia.org\/wiki\/File:Global_iodized_salt_logo.jpg<\/p>\n<p>Global Iodine Scorecard &#8211; http:\/\/www.ign.org\/scorecard.htm<\/p>\n<\/div>\n","protected":false},"author":5759,"menu_order":2,"template":"","meta":{"_candela_citation":"[]","CANDELA_OUTCOMES_GUID":"","pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-2285","chapter","type-chapter","status-publish","hentry"],"part":1899,"_links":{"self":[{"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/pressbooks\/v2\/chapters\/2285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/wp\/v2\/users\/5759"}],"version-history":[{"count":5,"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/pressbooks\/v2\/chapters\/2285\/revisions"}],"predecessor-version":[{"id":2346,"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/pressbooks\/v2\/chapters\/2285\/revisions\/2346"}],"part":[{"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/pressbooks\/v2\/parts\/1899"}],"metadata":[{"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/pressbooks\/v2\/chapters\/2285\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/wp\/v2\/media?parent=2285"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/pressbooks\/v2\/chapter-type?post=2285"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/wp\/v2\/contributor?post=2285"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/wp-json\/wp\/v2\/license?post=2285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}