Awareness about use of Iodine

Iodine deficiency disorder (IDD) is one of the micronutrient deficiencies that our country, the Philippines faces today. The Food and Nutrition Research Institute, Department of Science and Technology's (FNRI-DOST) 5th National Nutrition Survey conducted in 1998 showed that at the national level, the prevalence of iodine deficiency in the country is mild. This is based on median urinary iodine excretion (UIE) level of 71.0 ug/L. Among Filipino children aged 6-12 years old, 34.7% have UIE values equal to or greater than 100 ug/L. Among these children, 35.8% have UIE values below 50 ug/L based on the standard set by the joint WHO/UNICEF/ICCND consultation cut-off points. This means that 3 out of 10 children, 6-12 years old have no IDD, while 4 out of 10 children, 6-12 years old have moderate to severe IDD. Iodine is a mineral that is needed by the body in very small amounts. It is however, one of the micronutrient deficiencies that our country contends with. Iodine plays an important role in the body. It is needed by the thyroid gland to produce thyroid hormones that regulate body temperature, muscle and nerve activities, metabolic rate, growth and reproduction, among others. The deficiency of iodine intake will cause the constant release of the thyroid-stimulating hormone (THS) by the pituitary gland. This causes continual growth of the thyroid gland eventually producing enlarged thyroid gland or goiter. One of the strategies being adapted by the Philippines to fight micronutrient deficiency is food fortification. Food fortification is the process of adding micronutrients to foods that are lacking or deficient in the diet among certain population groups. It is wise to add the micronutrient to foods and food products that are widely and usually consumed by the people who need the additional nutrient. They are the so-called at-risk groups. The FNRI-DOST researchers led by Joyce R. Tobias were motivated to develop enriched canton noodles with natural iodine-rich ingredients because of the increasing awareness of the consumers on the nutritional values of foods using natural ingredients instead of chemical fortificants. In addition, noodles are becoming very popular and are widely consumed. According to the FNRI-DOST (2003) survey on the awareness of fortified foods, one of the most commonly consumed fortified foods in the market today by households, children, pregnant and lactating mothers is fortified instant noodles. The enrichment of noodle with iodine from seaweeds can contribute to the effort of decreasing the iodine deficiency in the Philippines. The canton noodle with seaweeds is a value-added health food because it uses natural iodine from seaweeds. Furthermore, seaweeds are indigenous and abundant raw material specially along the coastal areas in the country. Recently, FNRI-DOST developed two acceptable canton noodle formulations - with Lato and with Guso (seaweeds). Both products were rated very acceptable in terms of color, texture, and taste. The canton noodle with Guso contains 11% protein and 112 microgram (ug) iodine per 100 grams (g) serving. Canton noodle with Lato contains 12% protein and 346 ug iodine per 100g. Consumption of 30g of noodles with Guso and with Lato will provide 22% and 71% respectively of the recommended energy and nutrient intake (RENI) for iodine for 30 - 49 year old adult. The shelf life studies using clear transparent plastic material, polypropylene (PP) and polypropylene with chipboard showed stable conditions for four months for canton noodle with Guso, while the canton with Lato showed stable conditions for three months. The iodine-rich canton noodles with Lato and Guso are nutritious, safe, affordable food products, and are ready for transfer to interested entrepreneurs for commercial production and distribution.