Changing Dietary Habits in Veneto Region over Two Decades: Still a Long Road to Go to Reach an Iodine-Sufficient Status
Abstract
:1. Introduction
2. Patients and Methods
Statistical Analysis
3. Results
3.1. Iodine Status
3.2. Dietary Habits
3.2.1. Iodized Salt
3.2.2. Cow’s Milk
3.2.3. Cow’s Milk and Iodized Salt
3.2.4. Other Foods, Cheese, and Yogurt
3.2.5. Univariate Analysis of Dietary Factors
3.3. Perception of the Importance of Iodine for Human Health and Relationship with Parent’s Educational Level
4. Discussion
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Total | 11–12 Years | 13–14 Years | 15–16 Years | p * | ||
---|---|---|---|---|---|---|
(n = 100/474, 13.4%) | (n = 624/747, 83.6%) | (n = 23/474, 3%) | ||||
Median (μg/L) (IQR) | 111.0 | 112.4 | 111.6 | 130.8 | 0.98 | |
(55.9–198.0) | (37.8–194.7) | (48.0–188.4) | (41.7–205.5) | |||
UIC < 50 μg/L n (%) | 193/747 | 32/100 | 154/624 | 7/23 | 0.81 | |
(26.0) | (32.0) | (24.8) | (30.4) | |||
M | Median (μg/L) | 121.0 | 130.8 | 114.0 | 130.8 | 0.79 |
(IQR) | (56.4–199.2) | (56.1–2262) | (55.2–199.5) | (77.1–188.1) | ||
UIC < 50 μg/L n (%) | 97/411 | 12/54 | 82/342 | 3/15 | 0.82 | |
(23.6) | (22.2) | (23.9) | (20.0) | |||
Iodized salt use n (%) | 336/411 | 45/54 | 277/342 | 12/15 | 0.66 | |
(81.8) | (83.3) | (80.9) | (80.0) | |||
Regular milk use n (%) | 221/411 | 24/54 | 189/342 | 8/15 | 0.42 | |
(54.0) | (44.4) | (55.3) | (53.3) | |||
F | Median (μg/L) | 103.2 | 85.2 | 106.8 | 55.8 | 0.53 |
(IQR) | (37.2–174.0) | (36.0–171.6) | (41.1–176.1) | (40.8–248.4) | ||
UIC < 50 μg/L n (%) | 102/336, | 20/46 | 78/282 | 4/8 | 0.22 | |
(30.3) | (42.5) | (27.6) | (50.0) | |||
Iodized salt use n (%) | 279/336 | 41/46 | 230/282 | 8/8 | 0.26 | |
(83.0) | (89.0) | (81.5) | (100.0) | |||
Regular milk use n (%) | 126/336 | 21/46 | 100/282 | 5/8 | 0.14 | |
(38.0) | (45.6) | (35.4) | (62.5) |
Product | Total | Median UIC (μg/L) (Interquartile Range) | p ** | Percentage of UIC < 50 ug/L 193/747 (26%) | Percentage of UIC ≥ 50 and < 100 ug/L 138/747 (18%) | Percentage of UIC ≥ 100 ug/L 416/747 (56%) | p * | |
---|---|---|---|---|---|---|---|---|
Iodized salt | yes | 610/747 (81.6%) | 117.0 (54.0–192.0) | 0.01 | 147/610 (24.0%) | 112/610 (18.4%) | 351/610 (57.6%) | 0.02 |
no | 137/747 (18.4%) | 90.0 (36.6–174.6) | 51/137 (37.2%) | 23/137 (16.7%) | 63/137 (45.9%) | |||
Cow’s milk | regularly | 349/747 (47%) | 132.0 (72.0–198.9) | < 0.01 | 68/349 (19.6%) | 56/349 (16.1%) | 225/349 (64.3%) | < 0.01 |
occasionally | 398/747 (53%) | 96.0 (36.0–177.3) | 127/398 (31.9%) | 77/398 (19.3%) | 194/398 (48.8%) | |||
Cow’s milk | 1 | 143/747 (19.12%) | 96.0 (36.0–162.6) | < 0.01 | 45/143 (31.1%) | 28/143 (19.7%) | 70/143 (49.2%) | < 0.01 |
2 | 255/747 (34.1%) | 94.8 (36.0–183.6) | 82/255 (32.3%) | 49/255 (19.1%) | 124/255 (48.5%) | |||
3 | 321/747 (43%) | 130.8 (69.6–192.6) | 65/321 (20.3%) | 53/321 (16.6%) | 203/321 (63.2%) | |||
4 | 28/74 (3.8%) | 223.2 (115.8–273.0) | 3/28 (11.5%) | 3/2 (11.5%) | 22/28 (76.9%) | |||
Yogurt | 1 | 205/747 (27.4%) | 110.4 (40.2–188.4) | 0.22 | 60/205 (29.3%) | 32/205 (15.4%) | 113/205 (55.3%) | 0.26 |
2 | 329/747 (44%) | 109.2 (44.4–183.6) | 89/329 (27.2%) | 58/329 (17.5%) | 182/329 (55.3%) | |||
3 | 213/747 (28.6%) | 126.6 (62.4–195.6) | 43/213 (20.4%) | 45/213 (20.9%) | 125/213 (58.7%) | |||
Cheese | 1 | 89/747 (12%) | 87.6 (39.6–165.6) | 0.16 | 26/89 (29.3%) | 25/89 (28%) | 38/89 (42.7%) | 0.02 |
2 | 328/747 (43.9%) | 112.8 (39.3–199.5) | 96/328 (29.2%) | 51/328 (15.6%) | 181/328 (55.21%) | |||
3 | 330/747 (44.1%) | 116.4 (57.9–184.8) | 74/330 (22.4%) | 57/330 (17.2%) | 199/330 (60.4%) | |||
Beef | 1 | 33/747 (4.4%) | 135.0 (48.0–244.8) | 0.19 | 9/33 (26.7%) | 3/33 (10%) | 21/33 (63.3%) | 0.52 |
2 | 395/747 (52.9%) | 116.4 (54.9–194.4) | 230/395 (58.2%) | 69/395 (17.5%) | 96/395 (24.3%) | |||
3 | 319/747 (42.7%) | 105.6 (44.7–176.4) | 169/319 (53.0%) | 61/319 (19.1%) | 89/319 (27.9%) | |||
Chicken | 1 | 10/747 (1.3%) | 130.8 (75.6-257.4) | 0.56 | 2/10 (22.2%) | 1/10 (11.1%) | 7/10 (66.7%) | 0.56 |
2 | 410/747 (54.9%) | 114.0 (51.6–188.0) | 100/410 (24.4%) | 75/410 (18.3%) | 235/410 (57.3%) | |||
3 | 327/74 (43.8%) | 110.4 (40.8–183.9) | 93/327 (28.5%) | 57/327 (17.4%) | 177/327 (54.1%) | |||
Eggs | 1 | 78/747 (10.4%) | 96.0 (40.8–192.6) | 0.77 | 23/78 (29.2%) | 17/78 (22.2%) | 38/78 (48.6%) | 0.68 |
2 | 591/747 (79.2%) | 114.0 (48.0–186.0) | 152/591 (25.7%) | 102/591 (17.3%) | 337/591 (57.0%) | |||
3 | 78/747 (10.4%) | 112.8 (36.6–112.4) | 22/78 (27.8%) | 12/78 (15.3%) | 44/78 (56.9%) | |||
Fish | 1 | 156/747 (20.9%) | 110.4 (39.6–195.6) | 0.89 | 47/156 (30.1%) | 26/156 (16.7%) | 83/156 (53.2%) | 0.82 |
2 | 524/747 (70.1%) | 112.8 (39.8–188.4) | 131/524 (25.0%) | 96/524 (18.4%) | 297/524 (56.6%) | |||
3 | 67/747 (9%) | 121.2 (48.0–176.4) | 18/67 (27.4%) | 11/67 (16.1%) | 38/67 (56.5%) | |||
Chips | 1 | 107/747 (14.3%) | 115.2 (40.8–186.0) | 0.77 | 28/107 (26.2%) | 18/107 (16.8%) | 61/107 (57.0%) | 0.98 |
2 | 512/747 (68.5%) | 114.0 (48.0–191.7) | 135/512 (26.3%) | 90/512 (17.6%) | 287/512 (56.1%) | |||
3 | 128/747 (17.2%) | 110.4 (49.2–176.4) | 32/128 (25.0%) | 25/128 (19.5%) | 71/128 (55.5%) | |||
Pizza | 1 | 17/747 (2.3%) | 85.2 (36.0-125.4) | 0.28 | 5/17 (29.4%) | 5/17 (29.4%) | 7/17 (41.2%) | 0.38 |
2 | 681/747 (91.1%) | 112.8 (48.0–188.4) | 178/681 (26.1%) | 121/681 (17.8%) | 382/681 (56.1%) | |||
3 | 49/747 (6.6%) | 112.8 (45.0–188.1) | 13/49 (26.7%) | 5/49 (11.1%) | 31/49 (62.2%) | |||
Cold Cuts | 1 | 49/747 (6.5%) | 115.2 (47.1–214.5) | 0.87 | 13/49 (26.5%) | 8/49 (16.3%) | 28/49 (57.2%) | 0.99 |
2 | 330/747 (44.2%) | 110.4 (48.0–189.3) | 88/330 (26.7%) | 59/330 (17.9%) | 183/330 (55.4%) | |||
3 | 368/747 (49.3%) | 112.8 (48.0–184.8) | 94/368 (25.6%) | 66/368 (17.9%) | 208/368 (56.5%) | |||
Canned Food | 1 | 374/747 (50.0%) | 114.0 (45.3–188.7) | 0.58 | 101/374 (27.0%) | 58/374 (15.5%) | 215/374 (57.5%) | 0.32 |
2 | 329/747 (44.1%) | 110.4 (49.8–187.8) | 82/329 (25.0%) | 64/329 (19.3%) | 183/329 (55.7%) | |||
3 | 44/747 (5.9%) | 84.6 (40.8–145.8) | 12/44 (27.5%) | 12/44 (27.5%) | 20/44 (45%) | |||
Soy Milk | regularly | 738/747 (98.8%) | 119.4 (44.8–278.5) | 0.81 | 193/738 (26.1%) | 134/738 (18.2%) | 411/738 (55.7%) | 0.90 |
occasionally | 9/747 (1.2%) | 110.4 (104.4–122.4) | 2/9 (25.0%) | 1/9 (12.5%) | 6/9 (62.5%) | |||
Soft Drinks | 1 | 331/747 (44.3%) | 104.4 (44.4–183.6) | 0.19 | 91/331 (27.5%) | 65/331 (19.6%) | 175/331 (52.9%) | 0.40 |
2 | 382/747 (51.2%) | 122.4 (51.6–193.5) | 93/382 (24.4%) | 64/382 (16.7%) | 225/382 (58.9%) | |||
3 | 34/747 (4.5%) | 110.4 (36.0–174.9) | 12/34 (35.5%) | 4/34 (12.9%) | 18/34 (51.6%) |
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Censi, S.; Manso, J.; Barollo, S.; Mondin, A.; Bertazza, L.; De Marchi, M.; Mian, C.; on behalf of the Food and Nutrition Hygiene Services. Changing Dietary Habits in Veneto Region over Two Decades: Still a Long Road to Go to Reach an Iodine-Sufficient Status. Nutrients 2020, 12, 2399. https://doi.org/10.3390/nu12082399
Censi S, Manso J, Barollo S, Mondin A, Bertazza L, De Marchi M, Mian C, on behalf of the Food and Nutrition Hygiene Services. Changing Dietary Habits in Veneto Region over Two Decades: Still a Long Road to Go to Reach an Iodine-Sufficient Status. Nutrients. 2020; 12(8):2399. https://doi.org/10.3390/nu12082399
Chicago/Turabian StyleCensi, Simona, Jacopo Manso, Susi Barollo, Alberto Mondin, Loris Bertazza, Massimo De Marchi, Caterina Mian, and on behalf of the Food and Nutrition Hygiene Services (SIAN). 2020. "Changing Dietary Habits in Veneto Region over Two Decades: Still a Long Road to Go to Reach an Iodine-Sufficient Status" Nutrients 12, no. 8: 2399. https://doi.org/10.3390/nu12082399