Table 1.
Average content of iodine in the most common foods (Italian National Observatory for the monitoring of iodine prophylaxis – OSNAMI).
Food category | Food | µg iodine/g of wet mass(M ± DS) |
---|---|---|
Fish and fishery products | Mussels, clams, squid, red mullet, cod, Atlantic tuna, European hake |
0.74±0.24 |
Cereals (pasta and bread) | Pasta, pizza, breakfast cereals | 0.06±0.02 |
Milk and milk-based drinks | Milk, yogurt | 0.15±0.06 |
Semi-matured cheese | Cow cheese | 0.30±0.06 |
Meat | Beef, pork, poultry | 0.03±0.01 |
Egg | - | 0.08± 0.03 |
Fruit/vegetable | Leafy vegetable, tomato, root, fresh fruit | 0.03±0.01 |
Water and drinks | - | <cutoff detection |
Salt | Coarse iodized salt, fine iodized salt | 29.8±2.5 |