The Dairy Council launches new iodine resource
Posted: 22 April 2016 | | No comments yet
Three portions of dairy can provide between 90% – 100% of the daily requirement for iodine across the lifespan…
Certain groups of the UK population are classified as mildly iodine deficient, however according to The Dairy Council, consuming milk, yoghurt and cheese can help to ensure that iodine requirements are met.
Iodine is an essential micronutrient that makes up part of the thyroid hormones which help release energy from food and regulate growth. These hormones also contribute to brain and nerve function, and help to maintain healthy skin. Three portions of dairy can provide between 90% – 100% of the daily requirement for the micronutrient across the lifespan, and therefore The Dairy Council has today launched a new resource to highlight the crucial role of including the micronutrient in the diet.
Webinar: eBook: Thermo Fisher Scientific Food Integrity Collection 2017
Over the course of the year Thermo Fisher Scientific have provided expert comment on a whole swathe of issues including food fraud, origin testing and labelling regulations. This collection also provides access to Thermo Fisher’s Food Authenticity webinar series for 2017, where experts delve into olive oil characterisation, gelatin speciation, honey and chromatography, and more.
Commenting on the importance of the micronutrient, Dr Anne Mullen, Director of Nutrition at The Dairy Council, said: “Iodine intake is particularly important for women during pregnancy and for young children since it contributes to growth and brain development. However, the latest National Diet and Nutrition Survey indicated that 22% of teenage girls and 10% of women do not obtain adequate iodine from food sources.
This unique event will help you address the impact on your business of the UK's exit from the EU, with presentations from Brexit thought-leaders, peer networking, debate and discussion.
“Other studies from the UK have also demonstrated mild-to-moderate iodine deficiency in teenage girls and at each trimester among pregnant women. This research also showed that in pregnancy the strongest dietary predictor of iodine status was milk consumption.”
Dairy known to make the biggest contribution to iodine in the diet
Milk and dairy foods are known to make the biggest contribution to iodine in the UK diet, providing 64% of intakes among 1.5 to 3 year olds, 51% of intake among 4 to 10 year olds, 40% of intakes among 11 to 18 year olds, 33% of intake among 19 to 64 year olds and 37% of intake among those aged 65 and over, as highlighted in the National Diet and Nutrition Survey.
The Dairy Council Iodine booklet provides information to consumers and healthcare professionals about this often overlooked micronutrient. The booklet provides a useful table with dietary requirements at all ages and how these can be achieved with milk and dairy intake. A free copy of the booklet can be ordered or downloaded from: www.milk.co.uk/publications/default.aspx