Iodine content of milk and other foods

• Published in: Journal of food protection Vol. 47; no. 9; pp. 678 - 684
• Main Authors: DELLAVALLE, M. E, BARBANO, D. M
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.09.1984
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Methods of analysis, processing and quality control, regulation, standards; Assay; Dairy product; Composition; Foodstuff; Quality control; Iodine

Excess dietary iodine intake has been identified as an issue of public health concern. The recommended dietary allowance for iodine is 100-150 (μg for adults and 70-120 (μg per day for children. A 1978 Food & Drug Administration survey found that milk and dairy products contributed more than 50%...