title: [Iodine levels in food and soil in different regions in Cameroon].
abstract: Iodine deficiency diseases (IDD) are a public health problem in many developing countries, such as Cameroon. They are often the consequence of insufficient iodine intake and/or the effect of thiocyanate in foods such as cassava; this chemical inhibits iodine fixation by the thyroid gland. One method of combatting these diseases is to counsel and encourage the consumptions of iodine-rich foods. We accordingly undertook an evaluation of the iodine content of staple foods, the soil, and the salt in some zones of western Cameroon and in the capital. Food (63), salt (04) and soil (05) samples were collected in four villages of western Cameroon, and food (20), water (18) and salt samples (14) were collected in Yaoundé (central province). Iodine content in foods and soils was assessed by the catalytic destructive testing of thiocyanate by nitrate in the presence of iodine. Iodine content in water was determined colorimetrically after mineralization and in salt by volumetric methods. Results show that iodine levels in salt depend on its origin, but was much lower than the 50-100 ppm recommended by the WHO. Soil and water levels depended on the stream and the origin. Several of the more than 20 foods sampled from Yaoundé had iodine concentrations higher than 10 microg/100 g: plantain (22.5 microg/100 g), wheat flour (21 microg/100 g), corn flour (17.75 microg/100 g), groundnuts (12.5 microg/100 g), sweet potatoes (12.25 microg/100 g), zoom (11.34 microg/100 g) and rice (10.45 microg /100 g). In western villages, we noted that iodine levels in food crops depended on the soil levels. Nevertheless, it was high in cocoyam (79.5 microg/100 g), yarns (68 microg/100 g), potatoes (62 microg/100 g), plantains (58.15 microg/100 g), and red beans (53.93 microg/100 g). In general, these crops contain more iodine than the food in Yaoundé; these results can be used to combat IDD, especially among young children, teenagers and pregnant women.
authors.affiliation: Faculté des sciences, BP 24157, Université de Douala, Cameroon. tagibra@yahoo.fr
authors.forename: Ibrahim
authors.initials: I
authors.lastname: Taga
authors.forename: Modeste Lambert
authors.initials: ML
authors.lastname: Sameza
authors.forename: Anne Valerie
authors.initials: AV
authors.lastname: Kayo
authors.forename: Jeanne
authors.initials: J
authors.lastname: Ngogang
mesh_terms: D002163:Cameroon; D005504:Food Analysis; D007455:Iodine / Q000032:analysis*; D012987:Soil / Q000032:analysis*
chemical_list: D012987:Soil; D007455:Iodine