(P20-109-24) Total Iodine Intake From Foods and Beverages, and Top Food Sources for the U.S Population, NHANES 2011- 2018

Objectives: Aims were to 1) estimate total iodine intake from foods and beverages and 2) identify the top 10 food category sources.

Methods: Iodine intakes were estimated by mapping NHANES dietary data to the USDA, FDA, and ODS-NIH Database for Iodine Content of Common Foods, release 3.0. For NHANES foods that may or may not contain sources of added iodine (salt, bread, soy milk), both a “minimum” iodine concentration (wo/added iodine ingredients) and a “maximum” concentration (w/added iodine ingredients) were estimated. Iodine intakes were separately estimated using the minimum and maximum concentrations in these foods, to provide a range of possible intakes. Pairwise differences were assessed with univariate t statistics.

Results: Average iodine intakes ranged from 152±2 mcg/day to 601±5 mcg/day, exceeding current U.S. dietary recommendations.

With minimum iodine concentrations assumed for salt, bread, and soy milk, the top 10 sources were: milk (13.6%); ready-to-eat cereals (RTE) (8.2%); eggs (8.2%); water (7.9%); sandwiches (excluding egg/breakfast sandwiches) (SEBS) (7.9%); snacks and desserts e.g. ice cream (SD) (7.0%); coffee and tea (5.2%); grain mixed dishes and cooked grains (GMD) (4.0%); quick breads and sweet bakery products (4.0%); and pizza (3.5%).

With maximum iodine concentrations assumed for salt, bread, and soy milk, bread-related foods were at the top: SEBS (30.0%) and bread, rolls, and tortillas (9.9%). Other sources among the top 10 were milk (6.8%); GMD (5.5%); eggs (4.7%); vegetables (including vegetable mixed dishes) (4.1%); red meats (4.0%); poultry (3.9%); RTE (3.8%); and SD (3.4%).

Under each scenario, Milk and RTE provided higher %s, and eggs and SEBS provided lower %s, for MF < 20 y than for MF 20+y. Milk and SEBS provided higher %s of iodine for males than for females. Iodine provided by milk and RTE declined with rising family income. SEBS provided a higher % of iodine for non-Hispanic White and non-Hispanic Black (NHB) than for Hispanic and Other group members. Milk provided a lower % of iodine for NHB than for Hispanic and Other group members.

Conclusions: Top sources of iodine varied by population and by assumptions regarding presence of added iodine in salt, bread, and soy milk. The study findings can serve to inform strategies to ensure sufficient iodine intakes across subpopulations.

Funding Sources: USDA, FDA, ODS Interagency agreement