Table 2.
Median concentration of iodine in plant-based milk (per 100 ml), yoghurt, cheese and fish alternative products (per 100 g) that are fortified with iodine
(Numbers and percentages; median values and range)
| Total products (n) | Total non-organic products (n) | Number fortified with iodine, (n) | Percentage of total fortified with iodine (%) | Percentage of non-organic products fortified with iodine (%) | Iodine concentration of fortified products (µg/100 ml or g) | P value* | ||
|---|---|---|---|---|---|---|---|---|
| Median | Range | |||||||
| Milk | ||||||||
| All milk alternatives | 146 | 105 | 29 | 20 | 28 | 24·8 | 13·0–45·0 | 0·17 |
| Almond | 34 | 24 | 5 | 15 | 21 | 24·8 | 24·7–45·0 | |
| Coconut | 21 | 15 | 4 | 19 | 27 | 24·7 | 13·0–30·0 | |
| Oat | 32 | 21 | 7 | 22 | 33 | 22·5 | 22·5–30·0 | |
| Other nut | 12 | 8 | 1 | 8 | 13 | 25·0 | NA | |
| Pea | 6 | 6 | 4 | 67 | 67 | 26·8 | 22·5–31·0 | |
| Rice | 5 | 2 | 0 | 0 | 0 | NA† | NA† | |
| Soya | 36 | 29 | 8 | 22 | 28 | 24·9 | 22·4–45·0 | |
| Yoghurt | ||||||||
| All yoghurt alternatives | 76 | 70 | 4 | 5 | 6 | 22·5 | 22·5–22·5 | 0·01 |
| Almond | 10 | 10 | 0 | 0 | 0 | NA† | NA† | |
| Coconut | 23 | 19 | 0 | 0 | 0 | NA† | NA† | |
| Cashew | 1 | 0 | 0 | 0 | NA† | NA† | ||
| Oat | 9 | 9 | 4 | 5 | 6 | 22·5 | 22·5–22·5 | |
| Soya | 33 | 32 | 0 | 0 | 0 | NA† | NA† | |
| Cheese | ||||||||
| All cheese alternatives | 67 | 66 | 0 | 0 | 0 | NA† | NA† | NA |
| Almond-based | 3 | 2 | 0 | 0 | 0 | NA† | NA† | |
| Coconut-based | 64 | 64 | 0 | 0 | 0 | NA† | NA† | |
| Fish | ||||||||
| All fish alternatives | 11 | 11 | 0 | 0 | 0 | NA † | NA † | NA |
NA: Not applicable.
*
P value for comparison of iodine content of plant-based alternative with iodine content of cow’s milk product of the same category (iodine values from Table 4); P value from Mann–Whitney U test.
†
Fortified values not available.