title: Contribution of milk to iodine intake in France.
abstract: A survey based on 838 samples of milk obtained from 537 dairies covering 70 of 95 districts in France was organized to assess iodine content of milk and its contribution to total intake. Iodine levels were significantly higher in winter than in summer. Very low iodine contents (less than 25 micrograms I/kg) were found in the eastern part of the country (the Vosges, Jura, and the Alpes) and the Massif Central. During milk processing, much of the iodine is lost in the whey. The other significant sources of dietary iodine are fish and eggs. Iodized salt is sold only to households and not to industry. Even if about 20% of the iodine is lost over the first 3 mo, salt remains the main source for this trace element. It is concluded that, if iodized salt is not provided systematically for both domestic and agro-industrial use, then milk may be the most important source of iodine. This key role may explain seasonal and geographical variations in the frequencies of goiter in France.
authors.affiliation: I.N.R.A. Unité des Maladies Nutritionnelles C.R.Z.V. de Theix 63122 Saint-Genes-Champanelle, France.
authors.forename: M
authors.initials: M
authors.lastname: Lamand
authors.forename: J C
authors.initials: JC
authors.lastname: Tressol
mesh_terms: D000818:Animals; D002417:Cattle; D004032:Diet; D005504:Food Analysis; D005602:France; D006801:Humans; D007455:Iodine / Q000032:analysis*; D008892:Milk / Q000032:analysis*; D012621:Seasons
chemical_list: D007455:Iodine