Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449

Razak L. Abd

Nutrition Unit, Nutrition, Metabolism and Cardiovascular Research Centre, Level 3, Block C7, Institute for Medical Research, Complex National Institute of Health, No. 1, Jalan Setia Murni U13/52, Seksyen U13 Bandar Setia Alam, 40170 Shah Alam, Selangor, Malaysia

  • Research   
    Iodine Content of Malaysian Foods
    Author(s): Khalid NM*, Faridus N, Razak L. Abd, Sukardi NA, Rashed AA, Selamat R and Mohd Fairulnizal Md Noh

    Background: Iodine is an essential mineral that is important for human nutrition. Iodine content was determined in 138 Malaysian food samples using inductively coupled plasma-mass spectrometry. Method: The samples include 31 cereal products, 9 starchy root and tuber products, 4 legume products, 11 nut and seed products, 4 vegetables, 5 fruits, 22 sugar and syrup products, 3 meat products, 3 eggs, 7 fishes, 14 milk products, 11 oil and fat products, 1 beverage and 13 other food products. Up to six different brands were sampled from local supermarkets in the Klang Valley, Malaysia. Results: The results showed that the concentration of iodine in the Malaysian food samples varied according to food groups. The iodine values were found to be in range of 3.71-100.64 μg/100 g for cereal products, 8.78-53.50 μg/100 g for .. Read More»
    DOI: 10.35248/2155-9600.19.9.764

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