藻類、藻類を含む食品および摂取頻度の高い食品中のヨウ素含有量の測定

• 山口 真由

• 横山 次郎

• 浦川 由美子

• 塚田 信

書誌事項

タイトル別名

• ソウルイ 、 ソウルイ オ フクム ショクヒン オヨビ セッシュ ヒンド ノ タカイ ショクヒン チュウ ノ ヨウソ ガンユウリョウ ノ ソクテイ

抄録

Iodine is an essential trace element for thyroid hormone synthesis. According to the Dietary Reference Intakes for Japanese（2015）, The estimated average requirement of daily iodine intake for adults（18 years and above）is 95µg and the recommended dietary allowance is 130µg. Japanese iodine intakes are calculated by using the Standard Tables of Food Composition in Japan（2015）. However iodine is available in only 35% of all foods. In this study, we measured the iodine content in 137 samples from 54 foods including iodine rich foods, such as seaweeds, frequently consumed foods containing seaweeds, seasonings, instant foods, and cooked dishes on sale. Our results will be useful for the study of iodine nutrition as well as for the estimation of iodine intakes in Japanese when used in the National Health and Nutrition Survey Japan.

収録刊行物

• 鎌倉女子大学紀要 = The journal of Kamakura Women's University

  鎌倉女子大学紀要 = The journal of Kamakura Women's University 24 83-90, 2017-03

  鎌倉女子大学

キーワード

• ヨウ素
• ヨウ素摂取量
• 日本食品標準成分表
• ヨウ素含有量
• 誘導結合プラズマ質量分析法
• iodine
• iodine intake
• the Standard Tables of Food Composition in Japan
• iodine content
• inductively coupled plasma mass spectrometry（ICP-MS)

詳細情報

• CRID: 1390572174465406208
• NII論文ID: 120006211575
• NII書誌ID: AN10434900
• ISSN: 09199780
• DOI: 10.18990/00000039
• NDL書誌ID: 028131940
• Web Site: http://id.nii.ac.jp/1531/00000039/
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I028131940
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • CiNii Articles