Objective: In the present study, we determined iodine concentration in commonly consumed foods in Japan.
Methods: One hundred thirty-nine foods and beverages were purchased from local markets and convenience stores. These samples were examined for iodine concentration by using gas chromatography after ashing or extraction.
Results: The iodine concentrations in various food groups were as follows, The concentrations in cereals, sugar, sweeteners, vegetables, fruit, milk, and meat were too low to be detected (<0.05 mg/100 g). The iodine concentrations of algae and dashi (Japanese broth or stock) from algae were <0.05–225 mg/100 g; Japanese seasoning, <0.05–10.5 mg/100 g; and iodine-rich eggs, 1.09–2.00 mg/100 g.
Conclusions: Food and beverages with high iodine concentrations need to be taken into account in the nutritional survey for health hazards and benefits in the evaluation of daily nutritional intake.
