[Assessing of iodine consumption with iodized salt in organized nutrition of children of preschool and school age in the Tyumen region]

Abstract

The territory of the Tyumen region is an endemic region with insufficient iodine content in the environment, in which, since the early 1990s, active preventive measures have been taken to increase the use of iodized salt (IS) in households, catering and the food industry. The purpose of the research was to assess the consumption of iodine with IS used in the organized nutrition of children in the Tyumen region. Material and methods. The assessment of iodine intake was carried out in preschool institutions and schools randomly selected the city of Tyumen and rural areas (village of Isetskoye). Modeling of iodine consumption in organized groups was carried out for children aged 1-3, 3-7, 7-11 and 12 years and older in urban and rural areas, respectively, using a standard menu and a technological map of dishes. Iodine intake was estimated based on the content of 40 μg of iodine in 1 g of salt and its 30% loss during cooking. Model 1 assumed the mandatory use of IS in the preparation of all salt-containing meals for preschoolers and schoolchildren. Model 2, in addition to the mandatory use of IS in school and preschool meals accounted the consumption of iodine with bakery products (BP) produced with IS. Results. The modeling showed that the average intake of iodine with meals (model 1) in preschool institutions in Tyumen was 89±16 μg/day for children aged 1-3 years. When BP with IS were included in the menu (model 2), iodine intake increased to 101±14 μg/day. In children aged 4-7 years iodine intake was 115±18 and 126±18 μg/day, respectively. In rural areas, iodine intake was lower: in children aged 1-3 years, under model 1, iodine intake was 66±3 μg/day, under model 2 - 76±4 μg/day. In children aged 4-7 years, these figures were 83±3 and 92±4 μg/day, respectively. Iodine consumption in a school in Tyumen under model 1 in children 7-11 years old was 24±5 μg/day, and in children 12 years and older - 27±6 μg/day. When BP with IS were included in the menu (model 2), iodine intake increased to 32±5 μg/day in children 7-11 years old and to 39±6 μg/day in children 12 years of age and older. In rural areas, when using model 1, iodine intake in children aged 7-11 years was 37±15 μg/day, in children aged 12 and over 40±21 μg/day. When BP with IS were included in the menu (model 2), iodine intake increased to 44±15 μg/day in children aged 7-11 years and to 50±21 μg/day in children 12 years of age and older. Conclusion. The use of IS in the preparation of salt-containing meals in preschool educational institutions of the Tyumen region fully covered the iodine requirements of preschool children, which confirms the effectiveness of the chosen strategy for the prevention of iodine deficiency and can be considered as an important part of the concept of universal salt iodization. The use of IS in preparation of school breakfast meals provides 23.5-36.9% of the recommended nutrient intake for iodine in rural schools and 15.4-26.4% of the recommended nutrient intake in urban schools, which can be a significant contribution to the total intake of this micronutrient.

Keywords: fortified food; iodine; iodine deficiency; iodized salt; preschool institutions; schools.