Regular consumption of dairy products will help protect against iodine deficiency. Scientists of the Gorbatov Federal Scientific Center for Food Systems came to this conclusion as a result of a study conducted jointly with the "Health and Nutrition" company. The results were reported in the press release of the scientific institution.
Doctor of Medical Sciences, I.M. According to Valentin Fadeev, head of the Department of Endocrinology No. 1 of the Sechenov First Moscow State Medical University, iodine is contained in various dairy products, such as cottage cheese and yogurt. On average, 100 grams of dairy products contain about 17 mcg of iodine, up to 30% of the recommended daily value. Thus, using 200 g of drinking yogurt or 100 g of cottage cheese can significantly supplement the body's need for this microelement.
"Dairy products can become an affordable and effective means of preventing iodine deficiency diseases for residents of regions with traditionally low levels of iodine in the soil," Valentin Fadeev emphasized.
The study paid special attention to the most vulnerable groups of the population - children and pregnant women, for whom iodine is especially important for normal development and health maintenance.
As noted by Oksana Kuznetsova, director of the Federal Scientific Center for Food Systems named after Gorbatov, milk processing technologies practically do not reduce the iodine content in the final product.
"Our research has shown that organic iodine in dairy products remains stable during their shelf life. This makes them reliable sources of iodine to prevent iodine deficiency,” he added.
Translation by Euromedia24.com
