Simulation of total dietary iodine intake in Flemish preschool children

Stefanie Vandevijvere, Y. Lin, R. Moreno-Reyes, I. Huybrechts

Research output: Journal PublicationArticlepeer-review

9 Citations (Scopus)


The aim of the present study was to calculate the distribution of total iodine intake among Flemish preschoolers and to identify the major sources contributing to iodine intake. A simulation model using a combination of deterministic and probabilistic techniques was utilised. Scenario analyses were performed to assess iodine intake via dairy products, industrially added iodised salt in bread and discretionarily added iodised household salt. Relevant data from 3-d estimated dietary records of 696 preschoolers 25-65 years old were used. Usual iodine intakes were calculated using the Iowa State University method. With a more generalised utilisation of iodised salt in bread (44% of the bakers in 2011 instead of 12% in 2002), mean iodine intake increased from 159 to 164μg/d using the McCance and Widdowson's food composition table and from 104 to 109μg/d using the German food composition table. The percentage of preschoolers with an iodine intake below the estimated average requirement (65μg/d) decreased from 5-12 to 4-9%, while the percentage of preschoolers with an iodine intake above the tolerable upper intake level (300μg/d) remained constant (03-4%). Mean iodine intake via food supplements was 42μg/d (total population) and 169μg/d (consumers only). Both in 2002 and 2011, sugared dairy products, milk and iodised salt (214, 131, and 87%, respectively in 2011) were the main contributors to total iodine intake. In conclusion, dietary iodine intake could still be improved in Flemish preschoolers. The use of adequately iodised household salt and the more generalised use of iodised salt by bakers should be further encouraged.

Original languageEnglish
Pages (from-to)527-535
Number of pages9
JournalBritish Journal of Nutrition
Issue number3
Publication statusPublished - 14 Aug 2012
Externally publishedYes


  • Food consumption survey
  • Iodine
  • Iodised salt in bread
  • Preschoolers

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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