meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-3-172-182meat-279Research ArticleСтатьиModern forms of iodine-containing food componentshttps://orcid.org/0000-0002-0208-4792DydykinA. S.

Andrey S. Dydykin, Doctor of Technical Sciences, Docent, Head of the Department Functional and Specialized Nutrition

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–95–11 (264)

a.didikin@fncps.ruhttps://orcid.org/0000-0001-6519-4553ZubarevYu. N.

Yuriy N. Zubarev, Deputy Director

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–95–11 (110)

yu.zubarev@fncps.ruhttps://orcid.org/0000-0001-6631-6305LogunovaE. I.

Evlaliya I. Logunova, Research Engineer, Department Functional and Specialized Nutrition

Tel.: +7–495–676–95–11 (114)

26, Talalikhina str., 109316, Moscow

e.logunova@fncps.ruhttps://orcid.org/0000-0002-2152-620XKuzlyakinaYu. A.

Yulya A. Kuzlyakina, Candidate of Technical Sciences, Chief Researcher, Department of Technical Regulation and Food Safety Systems

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–35–29

yu.kuzlyakina@fncps.ruV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20230810202383172182Copyright © Dydykin A.S., Zubarev Y.N., Logunova E.I., Kuzlyakina Y.A., 20232023Dydykin A.S., Zubarev Y.N., Logunova E.I., Kuzlyakina Y.A.Dydykin A.S., Zubarev Y.N., Logunova E.I., Kuzlyakina Y.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/279

The article presents the statistics of iodine deficiency disorders and the possible causes of their occurrence. The methods of iodine deficiency correction on the basis of state programs are reviewed. The recommendations from the World Health Organization on the amount of iodine added to iodized salt are given. A review of scientific databases on the topic of iodine-containing food components of various nature and their classification are given based on the form of the components (organic or inorganic). The analysis of iodine preservation in foods incorporating iodine-containing components under various conditions of technological processing and storage has been carried out.

classificationiodized productsiodized saltsource of iodineorganic iodineThe article was published as part of the research topic No. FNEN-2019–0008 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.ReferencesPanth, P., Guerin, G., DiMarco, N.M. (2019). A review of iodine status of women of reproductive age in the USA. Biological Trace Element Research, 188(1), 208–220. https://doi.org/10.1007/s12011-018-1606-5Panth, P., Guerin, G., DiMarco, N.M. (2019). A review of iodine status of women of reproductive age in the USA. Biological Trace Element Research, 188(1), 208–220. https://doi.org/10.1007/s12011-018-1606-5Zimmermann, M.B., Gizak, M., Abbott, K., Andersson, M., Lazarus, J.H. (2015). Iodine deficiency in pregnant women in Europe. The Lancet Diabetes & Endocrinology, 3(9), 672–674. https://doi.org/10.1016/S2213-8587(15)00263-6Zimmermann, M.B., Gizak, M., Abbott, K., Andersson, M., Lazarus, J.H. (2015). 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The authors declare that there are no conflicts of interest present.