3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Fig. 1. Average iodine content in milk (1998–2007)
Fig. 2. Iodine content in semi-skimed milk (2007)
Fig. 3. Iodine content in skimed milk (2007)
content of iodine in skimed milk was 343 μg kg –1 in May and
299 μg kg –1 in november. These data can signalize decreasing
trend of iodine content in milk available at the Czech
market in 2007 in comparison to previous years. Semi-skimed
milk contain slightly higher average amount of iodine than
skimed milk. Fig. 2. and Fig. 3. show relatively high concentration
variability between individual milk samples. Maximal
concentration of iodine in milk was 509 μg kg –1 (skimed
milk, XI/07, town no. 2) and minimal concentration was
135 μg kg –1 (semi-skimed milk, V/07, town no. 6) in year
2007.
s775
Conclusions
The dietary intake of iodine has monitored since 1998.
The monitoring of the dietary exposure requires information
about iodine content in individual foodstuffs and extends of
their consumption 7 . At the present information is available
and therefore we can calculate both a point and a probabilistic
estimate of intake for different age categories of the Czech
population.
It was found that milk is the most important source of
iodine which can present certain health risk for high consumers
mainly for children. According to the EC Regulation
no. 1459/2005 allowed amount of iodine in complete feed
for dairy cows and layers decreased from 10 mg kg –1 to
5 mg kg –1 . Results of feed control are not known at the
moment in the Czech Republic. Then samples of milks have
been analysed individually since 2007 to clarify possible
exposure doses dominy from milk.
Average content of iodine in milk (period 1998–2007)
was 268 μg kg –1 . Over the last years was this value about
300 μg kg –1 . Average content of iodine in milk in May and
november 2007 was 343 μg kg –1 and 288 μg kg –1 respectively.
We found large variability of concentrations between
individual milk samples. High concentration variability can
be problem for food operators and also for consumers due to
not standard iodine content (e.g. production of infant and baby
milk formulas). Optimal content of iodine in milk in context
of overall dietary exposure is about 200 μg kg –1 . It would be
advantage for all to keep variability of iodine content in individual
milk samples as much as close to this value.
Optimal iodine intake is important for good health of
Czech population. The most endangered group is children.
These are reasons why monitoring of iodine content in individual
samples of milk from the Czech market will continue.
REFEREnCES
1. Iodine, http://en.wikipedia.org/wiki/Iodine, loaded
May 14, 2008
2. Sources of iodine, International Council for the Control
of Iodine Deficiency Disorders, http://www.iccidd.org/
pages/iodine-deficiency/sources-of-iodine.php, loaded
May 15, 2008.
3. Ruprich J., řehůřková I.: Informace vědeckého výboru
pro potraviny ve věci: Jód, ćást I: obvyklý dietární přívod
pro populaci ČR, Státní zdravotní ústav, Centrum
hygieny potravinových řetězců Brno, 2007, http://www.
chpr.szu.cz/vedvybor/dokumenty/informace/Info_
2006_18_deklas_JOD%20cast1.pdf.
4. Ruprich J.: The Health Risk Assessment of Dietary
Exposure to Selected Chemical Substances in year 2002.
national Institute of Public Health, Prague 2003.
5. Ruprich J. a kol.: Zdravotní důsledky zátěže lidského
organizmu cizorodými látkami z potravinových řetězců
v roce 2003, Odborná zpráva za rok 2003, Státní zdravotní
ústav Praha, 2003, http://www.chpr.szu.cz/monitor/tds03c/tds03c.htm.