Systematic consumption of dairy products will help protect against iodine deficiency. This result was reached by scientists from Gorbatov Federal Food Systems Center as a result of a study with health and nutrition. Gazete.ru’s results were explained in a press release from a scientific institution.
According to the medical science doctor, IM Sechenov Valentin Fadeev’s first MGMU’s number 1 endocrinology department is found in various dairy products such as iodine cottage cheese and yogurts. On average, 100 grams of dairy products provide approximately 17 μg iodine – up to 30% of the recommended daily norm. Therefore, the use of 200 g of drinking yogurt or 100 g of cottage cheese can significantly fill the needs of the body in this work element.
“For inhabitants of regions with a traditional low iodine level in the soil, Milk Products can become an affordable and effective way to prevent iodine deficiency diseases for residents of the regions.”
The most vulnerable groups of the population has been paid particularly attention – children and pregnant women where iodine is particularly important for the normal development and care of health.
As Gorbatov Federal Science Center Director Gorbatova Oksana Kuznetsova points out, milk processing technologies do not practically reduce iodine content in the latest products.
“Our work has shown that organic iodine remains constant in dairy products during the entire storage time. This makes them a reliable iodine sources to prevent the deficit,” he added.
Previously named Benefits of a glass of water with ginger and lemon.
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Source: Gazeta
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