Comparison of ICP-MS and Spectrophotometry Methods for the Analysis of Iodine in 2013 US FDA Total Diet Study Samples.

The iodine content in total diet study (TDS) food samples collected in 2013 was determined by alkaline extraction followed by ICP-MS analysis, as well as by perchloric acid digestion followed by spectrophotometric detection. The ICP-MS method provides lower limits of quantification and higher accuracy. The new method allowed for quantitative determination of iodine content in over 90% of the samples compared to 40% by the former technique. The iodine contents from 266 foods measured in this study were summarized in 11 groups. Bread, dairy, and eggs showed the highest levels of iodine, followed by seafood and meat products. Fruits, vegetables, and beverages contained the lowest amount of iodine. [ABSTRACT FROM AUTHOR]

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