Comparison of ICP-MS and Spectrophotometry Methods for the Analysis of Iodine in 2013 US FDA Total Diet Study Samples
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Comparison of ICP-MS and Spectrophotometry Methods for the Analysis of Iodine in 2013 US FDA Total Diet Study Samples Todor I. Todorov 1 & Tammy Smith 2 & Amir Abdalla 2 & Sylvester Mapulanga 2 & Paul Holmes 2 & Michael Hamilton 2 & Terri Lewis 2 & Miranda McDonald 2 Received: 8 March 2018 / Accepted: 1 June 2018 # This is a U.S. Government work and not under copyright protection in the US; foreign copyright protection may apply 2018
Abstract The iodine content in total diet study (TDS) food samples collected in 2013 was determined by alkaline extraction followed by ICP-MS analysis, as well as by perchloric acid digestion followed by spectrophotometric detection. The ICP-MS method provides lower limits of quantification and higher accuracy. The new method allowed for quantitative determination of iodine content in over 90% of the samples compared to 40% by the former technique. The iodine contents from 266 foods measured in this study were summarized in 11 groups. Bread, dairy, and eggs showed the highest levels of iodine, followed by seafood and meat products. Fruits, vegetables, and beverages contained the lowest amount of iodine. Keywords Iodine . ICP-MS . Total diet study . Spectrophotometry
Introduction Iodine is a micronutrient component of several hormones that have important roles in cell growth, reproduction, and metabolism (DeBenoit et al. 2004; Ershow et al. 2016). When the requirement for iodine is not met, the functions of the thyroid gland are impaired, leading to a number of metabolic and developmental abnormalities. In adults, the deficiency results in goiter. In infants, young children, lower levels of these hormones can lead to developmental problems, intellectual disability or reduced intellectual capacity. In pregnant women and their fetuses, insufficient iodine intake can result to development problems and increased prenatal mortality. Consumption of excess levels of iodine leads to hyperthyroidism and autoimmune disease of the thyroid gland (DeBenoit et al. 2004). Therefore, a narrow range of 100–1100 μg/day of iodine has been established for the proper function of the human body (Institute of Medicine 2001). The main sources of iodine intake are from the diet and from dietary supplements (Juan et al. 2016). Iodine levels vary
* Todor I. Todorov [email protected] 1
Center for Food Safety and Applied Nutrition, US Food and Drug Administration, 5001 Campus Dr, College Park, MD, USA
2
Office of Regulatory Affairs, US Food and Drug Administration, 11510 West 80th St., Lenexa, KS 66214, USA
significantly in the environment, and thus, iodine is present at a wide range of concentrations in various food items (Houston 2005). Iodine levels are high in the seawater, and thus marine products (fish, crustaceans, seaweed, etc.) are iodine-rich. Iodine is also bio-accumulated by plants, but its concentrations depend on the iodine levels in the soil where the crops are grown. Eggs and milk are relatively high in iodine due to the use of supplemented animal feeds and cleaning agents (Castro et
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