title: More than two-thirds of dietary iodine in children in northern Ghana is obtained from bouillon cubes containing iodized salt.
abstract: OBJECTIVE
  Bouillon cubes are widely consumed by poor households in sub-Saharan Africa. Because their main ingredient is salt, bouillon cubes could be a good source of iodine if iodized salt is used in their production and if their consumption by target groups is high. Our objective was to measure the iodine content of bouillon cubes, estimate their daily intake in school-aged children and evaluate their potential contribution to iodine intakes.
  
  
  METHODS
  In a cross-sectional study, we measured urinary iodine concentrations (UIC) and estimated total daily iodine intakes. We administered a questionnaire on usage of bouillon cubes. We measured the iodine content of bouillon cubes, household salt, drinking-water and milk products.
  
  
  METHODS
  Primary schools in northern Ghana.
  
  
  METHODS
  Schoolchildren aged 6-13 years.
  
  
  RESULTS
  Among school-aged children (n 250), median (interquartile range) UIC and estimated iodine intake were 242 (163-365) µg/l and 129 (85-221) µg/d, indicating adequate iodine status. Median household salt iodine concentration (n 100) was only 2·0 (0·83-7·4) µg/g; 72 % of samples contained <5 µg iodine/g. Iodine concentrations in drinking-water and milk-based drinks were negligible. Median iodine content of bouillon cubes was 31·8 (26·8-43·7) µg/g, with large differences between brands. Estimated median per capita consumption of bouillon cubes was 2·4 (1·5-3·3) g/d and median iodine intake from bouillon cubes was 88 (51-110) µg/d.
  
  
  CONCLUSIONS
  Despite low household coverage with iodized salt, iodine nutrition in school-aged children is adequate and an estimated two-thirds of their dietary iodine is obtained from bouillon cubes.
authors.affiliation: 1Department of Community Nutrition,School of Allied Health Sciences,University for Development Studies,Tamale,Ghana.
authors.forename: Abdul-Razak
authors.initials: AR
authors.lastname: Abizari
authors.affiliation: 2Human Nutrition Laboratory,Institute of Food Science and Nutrition, Swiss Federal Institute of Technology,LFVD20,Schmelzbergstrasse 7,CH-8092 Zurich,Switzerland.
authors.forename: Susanne
authors.initials: S
authors.lastname: Dold
authors.affiliation: 3UNICEF,Nutrition Section,New York,NY,USA.
authors.forename: Roland
authors.initials: R
authors.lastname: Kupka
authors.affiliation: 2Human Nutrition Laboratory,Institute of Food Science and Nutrition, Swiss Federal Institute of Technology,LFVD20,Schmelzbergstrasse 7,CH-8092 Zurich,Switzerland.
authors.forename: Michael B
authors.initials: MB
authors.lastname: Zimmermann
mesh_terms: D000293:Adolescent; D000886:Anthropometry; D002648:Child; D002664:Child Nutritional Physiological Phenomena; D003430:Cross-Sectional Studies; D003611:Dairy Products; D004032:Diet; D060766:Drinking Water; D005260:Female; D005869:Ghana / Q000453:epidemiology; D006801:Humans; D007455:Iodine / Q000008:administration & dosage* / Q000172:deficiency / Q000652:urine; D008297:Male; D009752:Nutritional Status; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage*; D011795:Surveys and Questionnaires
chemical_list: D060766:Drinking Water; D017673:Sodium Chloride, Dietary; C034024:iodized salt; D007455:Iodine
keywords: Bouillon cubes; Iodine deficiency; Schoolchildren; Seasoning; Urinary iodine