Linked Life Data

7085204

Source:http://linkedlifedata.com/resource/pubmed/id/7085204

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
1982-8-7
pubmed:abstractText
The iodine content of Finnish foods was analysed and the average daily intake of iodine estimated according to national food consumption statistics. The average calculated intake was 340 micrograms/d/person, although an extensive seasonal variation was found in the estimate for the summer season (280 micrograms) and for the winter season (400 micrograms). The intake is from 4 to 5 times greater now than it was in the mid 1950's, when endemic goitre was common in Finland. The most significant sources of iodine in the average Finnish diet are dairy products, which also cause the seasonal variation in intake. Iodized table salt and eggs are other important sources. The present level of intake can be considered adequate and the further intensification of prohylactic practices with iodine unnecessary.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:issn
0300-9831
pubmed:author
pubmed:issnType
Print
pubmed:volume
52
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
80-9
pubmed:dateRevised
2007-2-21
pubmed:meshHeading
pubmed:year
1982
pubmed:articleTitle
Iodine in Finnish foods.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't