0131/2025 - Determinação do teor de iodo em alimentos produzidos por agricultores familiares Determination of iodine content in foods produced by family farmers
O monitoramento do consumo de iodo é importante para a prevenção de doenças relacionadas. Objetivo: Quantificar o conteúdo de iodo nos alimentos produzidos por agricultores familiares da Região Geográfica de Viçosa-Minas Gerais, Brasil. Métodos: Amostras de alface, couve, feijão, fubá, leite, mel, ovo, pó de café e queijo foram coletados em 306 domicílios de oito cidades. O método colorimétrico foi utilizado para quantificação de iodo nas amostras de alimentos. As análises dos dados foram realizadas no programa Statistical Program for Social Science (SPSS) versão 21.0. Foi verificado se havia diferença na concentração de iodo nos alimentos entre os diferentes cultivares, cidades e estações do ano utilizando o teste Mann Whitney e Kruskal-Wallis, com comparações múltiplas pelo Teste de Dunn. Resultados: Foram analisadas 580 amostras. Não foi encontrada diferença entre os cultivares de alface, couve e feijão. Houve diferença entre as cidades no conteúdo de iodo para ovos (p?0,001), queijo (p=0,028) e leite (p=0,001). Não foi encontrado diferença entre as estações do ano quanto ao conteúdo de iodo na couve e alface. Conclusão: A determinação de iodo nos alimentos caracteriza-se como um estudo inicial para a inclusão do iodo nas tabelas de composição de alimentos.
Palavras-chave:
Análise de Alimentos, Análise Bromatológica, Iodo, População Rural
Abstract:
Monitoring iodine consumption is important for preventing related diseases. Objective: Quantify the iodine content in foods produced by family farmers in the Geographic Region of Viçosa-Minas Gerais, Brazil. Methods: Samples of lettuce, cabbage, beans, cornmeal, milk, honey, eggs, coffee powder and cheese were collected306 households in eight cities. The colorimetric method was used to quantify iodine in food samples. Data analyzes were carried out using the Statistical Program for Social Science (SPSS) version 21.0. It was verified whether there was a difference in the concentration of iodine in foods between different cultivars, cities and seasons using the Mann Whitney and Kruskal-Wallis test, with multiple comparisons using the Dunn Test. Results: 580 samples were analyzed. No difference was found between lettuce, cabbage and bean cultivars. There was a difference between cities in the iodine content of eggs (p≤0.001), cheese (p=0.028) and milk (p=0.001). No difference was found between the seasons regarding the iodine content in cabbage and lettuce. Conclusion: The determination of iodine in foods is characterized as an initial study for the inclusion of iodine in food composition tables.
Keywords:
Food Analysis, Bromatological Analysis, Iodine, Rural Population
Determination of iodine content in foods produced by family farmers
Resumo (abstract):
Monitoring iodine consumption is important for preventing related diseases. Objective: Quantify the iodine content in foods produced by family farmers in the Geographic Region of Viçosa-Minas Gerais, Brazil. Methods: Samples of lettuce, cabbage, beans, cornmeal, milk, honey, eggs, coffee powder and cheese were collected306 households in eight cities. The colorimetric method was used to quantify iodine in food samples. Data analyzes were carried out using the Statistical Program for Social Science (SPSS) version 21.0. It was verified whether there was a difference in the concentration of iodine in foods between different cultivars, cities and seasons using the Mann Whitney and Kruskal-Wallis test, with multiple comparisons using the Dunn Test. Results: 580 samples were analyzed. No difference was found between lettuce, cabbage and bean cultivars. There was a difference between cities in the iodine content of eggs (p≤0.001), cheese (p=0.028) and milk (p=0.001). No difference was found between the seasons regarding the iodine content in cabbage and lettuce. Conclusion: The determination of iodine in foods is characterized as an initial study for the inclusion of iodine in food composition tables.
Palavras-chave (keywords):
Food Analysis, Bromatological Analysis, Iodine, Rural Population
