Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7595135 | Food Chemistry | 2015 | 7 Pages |
Abstract
Pacific Island populations show some of the highest incidences of thyroid cancer in the world, and iodine deficiency is suspected to play a role. Iodine content was determined in 124 different French Polynesian food samples using inductively coupled plasma-mass spectrometry after alkaline digestion. For samples containing starch, the method was optimised by including an additional enzymatic treatment step. This analytical method was validated with an accuracy profile approach, using certified reference materials with iodine contents ranging from 0.027 to 4.95 mg iodine kgâ1 dry weight. The trueness bias ranged from â5.8% to 22.4% and the highest observed intermediate precision coefficient of variation CVR was 11% in starchy materials. Tested Polynesian foods showed large variation in iodine content, with values of 0.014-0.032 mg kgâ1 for fruits, 0.014-0.081 mg kgâ1 for starchy samples, 0.027-1.85 mg kgâ1 for green vegetables, 0.222-5.19 mg kgâ1 for fish, 6.51-85.6 mg kgâ1 for shellfish, and 0.004-1.39 mg kgâ1 for beverages.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Axelle Leufroy, Laurent Noël, Patrick Bouisset, Stéphane Maillard, Solène Bernagout, Constance Xhaard, Florent de Vathaire, Thierry Guérin,