title: Influence of knowledge on iodine content in foodstuffs and prophylactic usage of iodized salt on urinary iodine excretion and thyroid volume of adults in southern Germany.
abstract: Thyroid volume, urinary iodine excretion as well as personal nutritional knowledge and individual iodine prophylaxis were determined during a health education program on iodine deficiency and prophylaxis in 1992. Participants were 472 male and 568 female (mean age 27.7 years) students and employees of five universities in the southern part of Germany. The study aimed to clarify the relationship between personal knowledge on iodine, individual iodine prophylaxis and parameters of iodine deficiency (thyroid volume, iodine excretion) in a well known iodine deficient area. Mean thyroid volume (mean +/- SD) was 19.7 +/- 8.3 ml in males and 15.8 +/- 7.1 ml in females. 25.5% of females and 19.9% of males showed thyroid volume above the upper normal values. Total mean urinary iodine excretion was 70.7 +/- 42 micrograms I/g creatinine reflecting WHO-grade-I iodine deficiency. 80.8% of total subjects used iodized salt and 43.2% stated to consume salt-water fish to meet their iodine requirement. The female non-users had significantly lower iodine excretion (no iodized salt, no salt-water fish: 61.4 +/- 31.3 vs. +iodized salt, +salt-water fish: 83.9 +/- 47.6 micrograms I/g creatinine; p < 0.05), however, thyroid volume was identical in these groups. The area of residence over the last 10 years did not significantly influence the thyroid volume. The goiter incidence increased with age. Although our study population was highly educated (81.8% students) and the subjects were provided with educational brochures immediately prior to the study, knowledge about iodine content of food was poor. We conclude that despite a high degree of voluntary iodine prophylaxis and educational programs the iodine intake is insufficient. The use of iodized salt in households, cafeterias, and also in food manufacturing must be increased for sufficient iodine prophylaxis.
authors.affiliation: Massachusetts Institute of Technology Clinical Research Center, Cambridge 02142, USA.
authors.forename: C C
authors.initials: CC
authors.lastname: Metges
authors.forename: W
authors.initials: W
authors.lastname: Greil
authors.forename: R
authors.initials: R
authors.lastname: Gärtner
authors.forename: M
authors.initials: M
authors.lastname: Rafferzeder
authors.forename: J
authors.initials: J
authors.lastname: Linseisen
authors.forename: A
authors.initials: A
authors.lastname: Woerl
authors.forename: G
authors.initials: G
authors.lastname: Wolfram
mesh_terms: D000328:Adult; D000367:Age Factors; D005260:Female; D005504:Food Analysis; D005527:Food, Fortified; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007037:Hypothyroidism / Q000517:prevention & control; D007455:Iodine / Q000172:deficiency / Q000652:urine; D008297:Male; D008875:Middle Aged; D012737:Sex Factors; D017673:Sodium Chloride, Dietary; D013961:Thyroid Gland / Q000033:anatomy & histology* / Q000000981:diagnostic imaging; D014463:Ultrasonography
chemical_list: D017673:Sodium Chloride, Dietary; C034024:iodized salt; D007455:Iodine