Influence of cooking on the iodine content in potatoes, pasta and rice using iodized salt

Abstract

To counteract iodine deficiency in the population in areas of environmental iodine deficiency table salt is often fortified with potassium iodide or iodate. However, most estimations of iodine contribution from the diet rely on calculations based on the added iodized salt and very limited experimental data about the stability of potassium iodate (KIO₃) or iodine uptake during food processing is available. Therefore, the influence of cooking on the iodine content of potatoes, pasta, and rice having different size, varieties or composition was investigated. Commonly used cooking procedures were applied, using KIO₃-enriched table salt in the cooking water. After iodine extraction with 0.5% NH₃ iodine content was measured by ICP-MS. All products showed an increase in iodine content. Waxy potatoes, especially cut in small pieces, and egg pasta showed the highest iodine uptake. Based on the results, the use of KIO₃-enriched salt for cooking is recommended to enhance iodine supply.

Keywords: Cooking; ICP-MS; Iodine; Iodized salt; NH(3) extraction.