Iodine: Biochemistry, Deficiency and Application in Clinical Nutrition

Helena Jenzer*, Leila Sadeghi
Bern University of Applied Sciences Health Division, Switzerland
*Correspondence: Professor Helena Jenzer. Email:helena.jenzer@bfh.ch 

ABSTRACT
Iodine is an essential trace element needed for normal metabolic functions. Although 70% of the body’s iodine is distributed in other tissues, the thyroid gland is the most relevant organ susceptible to iodine effect. In aqueous solution, due to the ability of keeping several oxidation states, the species I, I2, OI, HOI, IO3, H5IO6, and H3IO62- are likely to co-exist. Their steady state and reaction equilibrium depend on pH, temperature and solvent conditions. Suitable food sources rich in iodine are plants from iodine-rich soil, iodized salt, or seafood. The principal objectives of nutritional supply with iodine are to cover the needed daily intake and to stabilize basal metabolic rate.

Keywords: Iodine Deficiency, Clinical Nutrition, Biochemistry, Stereochemistry

Citation: Jenzer H, Sadeghi L. Iodine: Biochemistry, Deficiency and Application in Clinical Nutrition. Canad J Clin Nutr 2017; 5 (1): 1-9.

DOI: http://dx.doi.org/10.14206/canad.j.clin.nutr.2017.01.01

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