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Iodine-131 in foods

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Residue Reviews

Part of the book series: Reviews of Environmental Contamination and Toxicology ((RECT,volume 13))

Abstract

Iodine is one of the 64 elements that make up 0.4 percent of the earth’s mass and occurs in an abundance of 0.3 p.p.m. (Chilean Iodine Educational Bureau 1956). Although there are iodine-deficient areas in the world, traces of this element can be found in practically all plant and animal life. The significance of iodine in the metabolism of animals and man has been well established. The traditional sources of iodine in the diet are primarily the marine fishes and certain vegetables and fruits, including asparagus, cabbage, green beans, potatoes, lettuce, grapes, pears, and pineapple. On the other hand, foods derived from terrestrial animal sources, such as milk, eggs, and meat, are relatively low in iodine.

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Authors and Affiliations

  1. Robert A. Taft Sanitary Engineering Center, Department of Health, Education, and Welfare, Public Health Service, Cincinnati, Ohio, USA

    C. P. Straub, G. K. Murthy & J. E. Campbell

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  1. C. P. Straub
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  2. G. K. Murthy
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  3. J. E. Campbell
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  1. Department of Entomology, University of California, Riverside, California, USA

    Francis A. Gunther

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Straub, C.P., Murthy, G.K., Campbell, J.E. (1966). Iodine-131 in foods. In: Gunther, F.A. (eds) Residue Reviews. Reviews of Environmental Contamination and Toxicology, vol 13. Springer, New York, NY. https://doi.org/10.1007/978-1-4615-8407-0_2

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