[Iodine concentration in current Japanese foods and beverages].

OBJECTIVE In the present study, we determined iodine concentration in commonly consumed foods in Japan. METHODS One hundred thirty-nine foods and beverages were purchased from local markets and convenience stores. These samples were examined for iodine concentration by using gas chromatography after ashing or extraction. RESULTS The iodine concentrations in various food groups were as follows, The concentrations in cereals, sugar, sweeteners, vegetables, fruit, milk, and meat were too low to be detected (<0.05 mg/100 g). The iodine concentrations of algae and dashi (Japanese broth or stock) from algae were <0.05-225 mg/100 g; Japanese seasoning, <0.05-10.5 mg/100 g; and iodine-rich eggs, 1.09-2.00 mg/100 g. CONCLUSIONS Food and beverages with high iodine concentrations need to be taken into account in the nutritional survey for health hazards and benefits in the evaluation of daily nutritional intake.