Assessing iodine levels in diverse Indonesian food categories using epithermal neutron activation analysis

Iodine is essential for human health, particularly for fetal and child neurodevelopment and overall organ function. Its low content in foods can lead to iodine deficiency disorders (IDD), with severe health consequences. Therefore, understanding the content of this halogen in locally available foods is crucial, especially in a country like Indonesia, which has diverse agricultural environments. This study measures iodine levels in various food categories (marine fish, cereals and legumes, spices and herbs, eggs, tuberous vegetables, and leafy vegetables) from four Indonesian regions using epithermal neutron activation analysis (ENAA), providing valuable insights into regional variations and dietary habits. The results indicate that tuberous vegetables contain the highest iodine levels (6.20 ± 1.33 µg/g) followed by spices and herbs (6.12 ± 1.31 µg/g), leafy vegetables (4.91 ± 1.02 µg/g), cereal and legumes (3.67 ± 0.77 µg/g), marine fish (2.92 ± 0.58 µg/g), and eggs (2.19 ± 0.43 µg/g). This element level in East Nusa Tenggara was notably higher than in other regions. These findings underscore the importance of targeted interventions to address iodine deficiency and promote public health. Furthermore, this research contributes to a comprehensive understanding of iodine nutrition and informs regulatory efforts to optimize the intake and mitigate associated health risks.